Technically, only the Cinnamomum verum variety, also called Ceylon or Mexican cinnamon, is considered to be true cinnamon. This plant mainly grows in Sri Lanka, though the trees have been found on remote islands in Mexico where cinnamon figures prominently in cooking. Cassia, the other spice we think of as cinnamon, is a different species of the plant altogether. It comes from the same genus and Lauraceae (laurel) family. Although cassia isn’t technically the real deal, many bakers prefer this stronger-tasting spice because it’s cheaper, bolder in flavor, and easier to come by. In fact, most of the commercial cinnamon you find is actually cassia.
The strongest, spiciest, and thickest of the five cinnamons is Chinese, a great option for dishes where you want the flavor to sing, such as in cinnamon rolls or mixed with sugar for a sweet topping. Ceylon proves more delicate than the others and offers warming notes with a slight citrus tang, perfect for foods that don’t call for a strong, fiery bite. Saigon usually gets harvested from 20-year-old trees, which gives it more oil, a pungent aroma, and a strong, Atomic Fireball candy flavor. With bold and classic cinnamon scents and aromas, Indian and Indonesian cinnamons are similar and can be used interchangeably. No matter if you stick to the true cinnamon or get crazy with cassia, the flavor and the nostalgia it invokes is what really matters. Go ahead, sample the different types and see what makes them sing—you may be surprised to discover a new favorite.
Here are six cinnamons to mix up your baking game:
1. Vietnamese Cinnamon Stick, World Flavorz Spice & Tea Company
Play with these pungent sticks by sticking them in your coffee or grating them onto hot cereal.
2. Chinese “Tung Hung” Cassia Cinnamon, The Spice House
Rich, spicy, and a little thick, this cinnamon works best blended into foods.
3. Korintje Indonesia Cinnamon, Penzeys
Heady fragrance, mellow taste, and slightly sweet—great for adding as a last-minute topping.
4. Indian Cinnamon Sticks, Kalustyans
Strong-tasting cassia with biting aroma and slight bitterness; good for tea and in savory applications.
5. Organic Ground Ceylon Cinnamon, Frontier Co-op
Mild flavor with a tangy, sweet aroma; the perfect addition to light pastries or bread.
6. Saigon Cinnamon, Spice Station
One of the stronger and hotter types of cinnamon, use this for anything where spice is the star.
