Cinnamon Confusion Solved: How Many Types Are There (And Which One Should You Use)?

Table of Contents

• Introduction
• The Two Main Types of Cinnamon
• Ceylon Cinnamon – The Real Deal
• Cassia Cinnamon – The Common Culinary Star
• Ceylon vs Cassia: A Side-by-Side Comparison
• Health Benefits and Warnings
• Buying Guide: How to Choose the Right Cinnamon
• How to Use Each Type in Cooking
• Common Myths About Cinnamon Busted
• Conclusion

Introduction

So you've probably walked into a grocery store, reached for that comforting little jar of cinnamon, and thought... wait, how many types of cinnamon are there? It turns out, the answer isn't as simple as you might think.

Cinnamon is more than just a warm, cozy flavor — it’s a spice with centuries of history, medicinal use, and culinary importance. But not all cinnamon is created equal. In fact, there are two main types, and they couldn’t be more different when it comes to taste, health benefits, and usage.

The Two Main Types of Cinnamon

When most people say “cinnamon,” they’re actually referring to one of two primary types:

1. Ceylon Cinnamon
2. Cassia Cinnamon

Let’s dive deeper into each to see what makes them special!

Ceylon Cinnamon – The Real Deal

Often called “true cinnamon,” Ceylon cinnamon hails from Sri Lanka and parts of southern India. Known for its light brown color and thin, papery layers, it has a delicate, sweet aroma and a milder flavor compared to its cousin.

It’s made by carefully harvesting the inner bark of the Cinnamomum verum tree, which is then rolled into quills — those beautiful, fragile rolls you sometimes find in specialty stores.

Cassia Cinnamon – The Common Culinary Star

Cassia cinnamon, also known as Chinese cinnamon, comes from the Cinnamomum cassia tree primarily grown in China, Indonesia, and Vietnam.

Unlike Ceylon, Cassia bark is thick, hard, and usually sold in single-rolled pieces. Its flavor is much stronger, spicier, and more pungent — perfect for hearty dishes or baked goods where boldness is key.

Ceylon vs Cassia: A Side-by-Side Comparison

To make things crystal clear, let’s compare these two stars of the spice world head-to-head:

Feature	Ceylon Cinnamon	Cassia Cinnamon
Origin	Sri Lanka, India	China, Indonesia, Vietnam
Appearance	Thin, multi-layered quills	Thick, single-layer bark
Taste	Mild, sweet, complex	Strong, spicy, bold
Coumarin Content	Very low	High
Price	More expensive	Affordable
Availability	Specialty stores	Most supermarkets

Health Benefits and Warnings

Cinnamon is often praised for its health properties, but the type you choose can make a big difference:

• Antioxidant Powerhouse: Both types contain antioxidants, but Ceylon generally offers a broader range due to lower coumarin levels.
• Blood Sugar Regulation: Some studies suggest cinnamon may help manage blood sugar, though results vary by individual and form used.
• Coumarin Warning: Cassia contains high levels of coumarin, a compound linked to liver damage if consumed in large amounts over time.

Buying Guide: How to Choose the Right Cinnamon

Choosing the right cinnamon depends on your needs. Here's a quick guide to help you pick:

Need Something Affordable & Strong?

• Product: McCormick Ground Cassia Cinnamon
• Features: Bold flavor, affordable price, widely available
• Best For: Baking, spiced coffee, holiday recipes

Want a Delicate, Gourmet Touch?

• Product: Simply Organic Ceylon Cinnamon Sticks
• Features: Light, aromatic, ideal for teas and desserts
• Best For: Tea infusions, delicate pastries, luxury gifting

Looking for Organic and Ethical Options?

• Product: Frontier Co-op Organic Ceylon Cinnamon Powder
• Features: USDA-certified organic, ethically sourced
• Best For: daily wellness routines, holistic cooking

How to Use Each Type in Cooking

Knowing which cinnamon to use can elevate your meals. Let’s explore some practical uses:

Cassia Cinnamon Uses

• Baking snickerdoodle cookies or pumpkin pie
• Adding warmth to chai tea blends
• Enhancing mole sauces or savory Indian curries

Ceylon Cinnamon Uses

• Infusing into custards and rice pudding
• Steeping in hot apple cider or herbal teas
• Pairing with citrus-based desserts like orange cakes

Common Myths About Cinnamon Busted

Let’s take a moment to debunk some popular myths about cinnamon:

• Myth: All cinnamon tastes the same.
  Reality: Not true! Ceylon is subtle; Cassia is punchy.
• Myth: Cinnamon can cure diabetes.
  Reality: While some studies suggest it may help regulate blood sugar, it’s no substitute for medical treatment.
• Myth: You can only get cinnamon in powder form.
  Reality: Cinnamon sticks are excellent for infusing flavors and look beautiful in drinks.

Conclusion

So, how many types of cinnamon are there? Technically, more than two — but the vast majority fall under either Ceylon or Cassia. Knowing the difference helps you make better choices in both cooking and health.

If you're after depth and drama in your dessert, reach for Cassia. If you want subtlety and safety, go for Ceylon. And now that you’ve got the knowledge, you’re ready to cinnamon like a pro!

Next time you reach for that jar, remember — it’s not just cinnamon. It’s a story of geography, tradition, and flavor waiting to unfold in your kitchen.