Cinnamon Showdown: How Many Kinds of Cinnamon Are There? Spoiler – It's More Than Just a Spice!

Cinnamon Showdown: How Many Kinds of Cinnamon Are There?

When you think of cinnamon, you might imagine that warm, cozy smell wafting from your kitchen or the comforting flavor in your morning oatmeal. But here’s the twist: not all cinnamon is created equal! In this article, we’ll tackle the question how many kinds of cinnamon are there, and more importantly — which one should you be using? Grab your apron, and let’s get spicy!

Table of Contents

• The Big Question: How Many Kinds of Cinnamon Are There?
• Ceylon vs. Cassia: The Ultimate Cinnamon Face-Off
• Beyond the Basics: Other Types of Cinnamon You Should Know
• Pro Tips: Choosing & Using Cinnamon Like a Pro
• Fun Facts to Impress Your Friends (and Maybe Win a Bar Bet)
• Conclusion: Spice Up Your Life with the Right Cinnamon

The Big Question: How Many Kinds of Cinnamon Are There?

Okay, so how many types of cinnamon actually exist? Let’s break it down. While there are over 250 species of Cinnamomum trees, only a handful are used commercially for their aromatic bark. Here’s a quick breakdown:

• Ceylon Cinnamon – The “True” cinnamon
• Cassia Cinnamon – The common grocery store variety
• Saigon Cinnamon – A powerful cousin of Cassia
• Indonesian Cinnamon (Korintje) – Mild and sweet
• Malabar Cinnamon – A lesser-known Indian variety
• Burmese Cinnamon – Rare and rich in flavor

Ceylon vs. Cassia: The Ultimate Cinnamon Face-Off

Let’s start with the two most famous players in the cinnamon game: Ceylon and Cassia.

Feature	Ceylon Cinnamon	Cassia Cinnamon
Origin	Sri Lanka	China/Indonesia
Texture	Thin, papery layers	Thick, hard sticks
Taste	Mild, citrusy, complex	Strong, sweet, spicy
Coumarin Content	Very low	High
Price	Premium	Affordable

Pro Tip: If you're eating cinnamon regularly — like in smoothies, toast, or daily oatmeal — go for Ceylon to avoid excessive coumarin intake.

Beyond the Basics: Other Types of Cinnamon You Should Know

Saigon Cinnamon

Hailing from Vietnam, Saigon cinnamon (also called Vietnamese Cassia) packs a punch. With high oil content and bold flavor, it’s a favorite among bakers and chefs who want an intense cinnamon kick.

Indonesian Cinnamon (Korintje)

This type comes from Indonesia and is often labeled simply as “cinnamon” in stores. It’s less intense than Saigon but still stronger than Ceylon. Great for hearty stews and baked goods.

Malabar Cinnamon

Grown in southern India, Malabar cinnamon is earthier and slightly bitter. Perfect for savory dishes like biryanis or masalas.

Burmese Cinnamon

Also known as Burmese cassia, this rare spice is used in traditional medicine and has a unique, resinous aroma. Hard to find outside of specialty markets.

Pro Tips: Choosing & Using Cinnamon Like a Pro

1. Know Your Use Case: For desserts and beverages, Ceylon offers subtlety. For spiced chai or cinnamon rolls, Cassia or Saigon brings the heat.
2. Check the Coumarin: High coumarin levels can be harmful if consumed in large quantities. Stick with Ceylon for regular use.
3. Buy Whole Sticks When Possible: Whole cinnamon sticks retain flavor longer than ground powder. Plus, they look fancy in your spice jar collection.
4. Grind Your Own: For the freshest flavor, invest in a small grinder and grind sticks just before use.
5. Store Smartly: Keep cinnamon in airtight containers away from light and moisture. Ground cinnamon lasts about 6 months; sticks can last up to a year.
6. Use Creatively: Don’t limit yourself to sweets! Try cinnamon in curries, marinades, and even coffee blends.

Fun Facts to Impress Your Friends (and Maybe Win a Bar Bet)

• Cinnamon was once considered more valuable than gold in ancient Egypt!
• The word “cinnamon” comes from the Hebrew/Aramaic words meaning “sweet wood.”
• In medieval times, doctors used cinnamon to treat coughs, sore throats, and even the plague.
• Cinnamon contains natural antibacterial properties and has been used as a preservative.
• If you’re ever stuck in a cinnamon roll emergency, Ceylon makes a surprisingly good substitute for nutmeg in béchamel sauce!

Conclusion: Spice Up Your Life with the Right Cinnamon

So, how many kinds of cinnamon are there? Well, while hundreds of varieties exist in nature, only a few matter in your kitchen — and knowing the difference can transform your cooking.

Whether you’re brewing a warm mug of golden milk, whipping up a batch of snickerdoodle cookies, or adding depth to a lamb curry, the right cinnamon matters. From delicate Ceylon to robust Saigon, each variety brings something special to the table.

Now go forth, explore the spice rack, and become a true cinnamon connoisseur. Your taste buds — and maybe your friends at dinner — will thank you.

Got questions about cinnamon or want to share your favorite way to use it? Drop us a comment below! And don’t forget to save this guide for your next baking spree.