Types of Cinnamon

INDONESIAN CINNAMON Around 70% of North America uses Cassia Cinnamon. Indonesia is the chief supplier of Cassia Cinnamon. This is because it is much cheaper than Ceylon Cinnamon which tends to be expensive because of the hand crafted process needed to harvest it and roll it in multiple thin layers. Cassia Cinnamon is a hard bark that is spicy, smells pretty strong and sometimes bitter.

SAIGON CINNAMON This is another Cinnamon which has gained in popularity recently. Originating in Vietnam this cinnamon admittedly makes a good first impression in terms of sheer aroma and taste. It tends to be even more spicy and strong and sweet at the same time. It's a little more expensive than Cassia Cinnamon but has the highest levels of Coumarin. CHINESE CINNAMON The quality of Chinese cinnamon is not great. While part of the Cassia Cinnamon family. It tends to be more pungent, less sweet and delicate, and slightly bitter. Possibly because of the soil conditions. Cinnamon quality can vary depending on soil conditions. Most Chinese Cinnamon probably stays in China, used in many of the Chinese medications for coughs, phlegm and other illnesses. CEYLON CINNAMON Ceylon Cinnamon grows best in sandy soil. The tree grows to about 49 feet in its natural state but is cut earlier for commercial purposes. It has a thin bark. The leaves are shiny and leathery on top and dull on the underside. The flowers are white with an oval sized fruit which becomes bluish with white spots when ripe. The leaves when crushed are spicy and hot to taste while peeling away the outer bark of the tree yields a very strong cinnamon smell. The biggest advantage of Ceylon Cinnamon is ultra-low Coumarin levels. Coumarin in high doses causes liver failure, so for people who take Cinnamon on a daily basis, Ceylon Cinnamon is the preferred choice.

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