Cinnamon Showdown: Which Type Reigns Supreme in Your Spice Rack?

When it comes to spices, few have the charm and versatility of cinnamon. From sweet apple pies to savory Moroccan tagines, this fragrant bark has traveled across continents and centuries to become a kitchen staple around the globe. But here’s the twist: not all cinnamons are created equal.

In this deep dive, we’ll explore the different types of cinnamon that grace our spice jars — from the common to the exotic — and help you decide which one belongs in your next dish, snack, or DIY project. Whether you’re a seasoned chef or a curious home cook, there's something spicy-sweet for everyone.

Table of Contents

• What Is Cinnamon Anyway?
• The Main Types of Cinnamon
• Ceylon vs Cassia: The Ultimate Comparison
• Other Lesser-Known Cinnamon Varieties
• How to Use Each Type Like a Pro
• Buying Guide: How to Choose the Right Cinnamon
• Conclusion

What Is Cinnamon Anyway?

Cinnamon is a spice made from the inner bark of trees from the Cinnamomum genus. When dried, the bark curls into the iconic quills (or sticks) we recognize so well. It’s been prized since ancient times not only for its flavor but also for its medicinal properties and role in religious rituals.

But as trade routes expanded and cultivation spread globally, several distinct varieties of cinnamon emerged — each with unique flavor profiles, textures, and best uses in the kitchen.

The Main Types of Cinnamon

There are two primary types of cinnamon dominating the global market today:

• Ceylon Cinnamon – Often called "true cinnamon."
• Cassia Cinnamon – More common and less expensive.

Let’s peel back the layers (pun intended!) and get to know each better.

Ceylon Cinnamon

Ceylon cinnamon, native to Sri Lanka, is lighter in color and has a delicate, citrusy aroma. Its texture is softer and more crumbly than Cassia, making it easier to grind at home. It’s often preferred in European baking and dessert recipes because of its subtler flavor profile.

Cassia Cinnamon

Cassia cinnamon hails mostly from China, Vietnam, and Indonesia. It’s darker, thicker, and has a stronger, spicier bite. This is the kind most commonly found in supermarkets and pre-ground spice bottles. While robust in flavor, it contains higher levels of coumarin — a compound that can be harmful in large amounts.

Ceylon vs Cassia: The Ultimate Comparison

Let’s break down the key differences between these two powerhouse cinnamons:

Feature	Ceylon Cinnamon	Cassia Cinnamon
Origin	Sri Lanka	China, Vietnam, Indonesia
Color	Pale brown	Reddish-dark brown
Texture	Thin, papery, multi-layered	Thick, hard single layer
Taste	Mild, sweet, citrusy	Strong, spicy, pungent
Coumarin Content	Very low	High
Price	Higher	Affordable

Other Lesser-Known Cinnamon Varieties

Beyond the Ceylon-Cassia showdown, there are other types of cinnamon worth mentioning:

Saigon Cinnamon (Vietnamese Cassia)

Saigon cinnamon, also known as Vietnamese cassia, is one of the strongest and most aromatic forms of cinnamon. It has high essential oil content and is perfect for bold dishes like spiced coffee, mulled wine, and intense baked goods.

Indonesian Cinnamon (Korintje Cassia)

This variety is widely exported and known for its dark color and medium strength. Commonly used in commercial food production due to its affordability and consistency.

Malabar Cinnamon

Native to India, Malabar cinnamon offers a balance between Ceylon and Cassia. It’s slightly sweeter than standard Cassia and often used in regional Indian desserts and chai blends.

How to Use Each Type Like a Pro

Different cinnamons suit different applications. Here's how to match the right type to your recipe:

For Baking (Cookies, Cakes, Pastries)

• Ceylon: Ideal for delicate pastries and custards where you want subtle warmth without overpowering flavors.
• Cassia: Great for dense, hearty bakes like banana bread or spiced muffins.

For Beverages (Chai, Coffee, Hot Chocolate)

• Saigon: Adds punchy aroma to masala chai or homemade spiced lattes.
• Malabar: Offers depth without overwhelming the palate — perfect for hot chocolate or mulled wine.

For Savory Dishes (Curries, Tagines, Rice)

• Cassia: Holds up well in complex spice blends like garam masala or ras el hanout.
• Ceylon: Works best in mild curries or rice pilafs where a gentle cinnamon note enhances rather than dominates.

Buying Guide: How to Choose the Right Cinnamon

With so many options, picking the right cinnamon can feel overwhelming. Let’s walk through what to look for and when each type shines.

What to Look for When Buying Cinnamon

• Form: Sticks vs powder? Whole sticks retain flavor longer, while powder is convenient for everyday use.
• Origin: Check labels! True Ceylon will often be labeled as such. If not specified, it’s likely Cassia.
• Packaging: Airtight containers protect against moisture and oxidation.
• Smell: Fresh cinnamon should be aromatic and strong. If it smells stale, it’s old.

Top Picks for Different Uses

Product Name	Features	Best For	Recommended Brand
Ceylon Cinnamon Sticks	Light, sweet, low coumarin	Fine baking, custards, beverages	Kalustyan’s Organic Ceylon
Cassia Ground Cinnamon	Robust, affordable, pantry staple	Bread, cookies, oatmeal	McCormick Gourmet Ground
Vietnamese Saigon Cinnamon	High oil content, intense aroma	Spiced drinks, bold desserts	The Spice Lab Saigon
Indonesian Korintje Cinnamon	Balanced sweetness and heat	Commercial use, sauces	Burlap & Barrel Rainforest Cinnamon

Conclusion

Whether you're reaching for a sprinkle of ground cinnamon on your morning toast or steeping whole sticks into a warm cup of chai, knowing your Ceylon from your Cassia can elevate your culinary game significantly. There’s no single “best” type — just the right one for your recipe, lifestyle, and taste buds.

Now that you’ve got the full rundown on the different types of cinnamon, it’s time to experiment. Try swapping out your usual bottle for a new variety and see how it changes your favorite dish. You might just discover your new signature spice!