Cinnamon Showdown: The 6 Most Amazing Cinnamon Types You Need to Taste Before You Die!

Are you ready for a cinnamon showdown? We're diving deep into the world of this beloved spice and breaking down the different kinds of cinnamon that exist, their flavor profiles, culinary uses, and why some might just blow your taste buds away. Whether you’re a home baker or a professional chef, there's a cinnamon out there for every recipe—and maybe even for your coffee table book collection.

Table of Contents

• What is Cinnamon Anyway?
• True vs. False Cinnamon: What’s the Difference?
• The 6 Kinds of Cinnamon That Rule the Spice Rack
• How to Use Them Like a Pro (or Just an Awesome Home Cook)
• FAQ: Your Burning Questions About Cinnamon, Answered
• Conclusion: Which Cinnamon Is Right for You?

What is Cinnamon Anyway?

Cinnamon comes from the inner bark of trees from the genus Cinnamomum. When dried, it forms those familiar quills—or sticks—that we see in grocery stores. But did you know not all cinnamon is created equal? Some kinds are sweet and delicate, while others punch you in the mouth with bold spice.

There are two main families:

• True Cinnamon (Cinnamomum verum or Ceylon cinnamon)
• False Cinnamon (usually Cinnamomum cassia, also known as Cassia cinnamon)

But within these categories lie several subtypes—each with its own personality and perfect use case.

True vs. False Cinnamon: What’s the Difference?

This is the cinnamon civil war you didn’t know was happening. Let’s break it down with a quick visual comparison:

Feature	True Cinnamon (Ceylon)	False Cinnamon (Cassia)
Origin	Sri Lanka, South India	China, Indonesia, Vietnam
Taste	Mild, sweet, complex	Bold, spicy, more intense
Texture	Fragile, thin layers	Thicker, rougher bark
Coumarin Content	Very low	High (can be harmful in large amounts)
Price	More expensive	Less expensive

So if you're looking for a mellow, nuanced flavor, go for True Cinnamon. If you want to pack a punch—say, in a spiced chili or apple pie—reach for Cassia.

The 6 Kinds of Cinnamon That Rule the Spice Rack

Now, let’s explore six standout types of cinnamon across both the true and false families. Each has unique qualities that make them suited for specific uses. Here’s the lineup:

1. Ceylon Cinnamon – The “Real Deal”
2. Cassia Cinnamon – Bold and Budget-Friendly
3. Saigon Cinnamon – The Spicy Powerhouse
4. Indonesian Cinnamon – Earthy and Robust
5. Malabar Cinnamon – The Indian Classic
6. Vietnamese Cinnamon – Intense and Aromatic

1. Ceylon Cinnamon – The “Real Deal”

Also known as True Cinnamon, this type comes from Sri Lanka and southern India. It’s often called “quill” because the bark curls into delicate, multi-layered tubes when dried.

• Flavor: Sweet, citrusy, floral
• Best For: Desserts, tea, milk-based drinks like chai
• Pro Tip: Great in French toast and rice pudding where you don’t want overpowering spice.

2. Cassia Cinnamon – Bold and Budget-Friendly

The most common cinnamon found in supermarkets across North America and Europe. It’s often labeled simply as “cinnamon.”

• Flavor: Strong, spicy, slightly bitter
• Best For: Baking pies, cinnamon rolls, and hearty dishes
• Pro Tip: Use sparingly—its potency can easily dominate other flavors.

3. Saigon Cinnamon – The Spicy Powerhouse

Hailing from Vietnam, Saigon cinnamon is actually a type of Cassia but with much higher oil content and flavor intensity.

• Flavor: Super aromatic, strong, almost peppery
• Best For: Bold baked goods, spiced cocktails, savory rubs
• Pro Tip: Mix with smoked paprika for a killer BBQ seasoning.

4. Indonesian Cinnamon – Earthy and Robust

A form of Cassia grown in Indonesia, it’s commonly used in commercial baking mixes and processed foods.

• Flavor: Woody, smoky, warm
• Best For: Commercial baking, oatmeal blends, holiday cookies
• Pro Tip: Perfect for mulled wine or spiced cider.

5. Malabar Cinnamon – The Indian Classic

Native to the Malabar Coast in India, this variety is less known internationally but highly prized in regional cuisine.

• Flavor: Balanced, woody, slightly floral
• Best For: Curries, masala chai, and South Indian sweets
• Pro Tip: Add to biryanis or lentil soups for depth.

6. Vietnamese Cinnamon – Intense and Aromatic

Another Cassia relative, this one is rich in essential oils and has a strong licorice-like note.

• Flavor: Smoky, sweet, intensely fragrant
• Best For: Meat marinades, pho broth, and spiced desserts
• Pro Tip: Grate over roasted squash or sweet potato for a flavor bomb.

How to Use Them Like a Pro (or Just an Awesome Home Cook)

Here’s how to get the most out of each kind of cinnamon without ending up in “Oops, I made my cake taste like dirt” territory.

Use Ceylon for Delicate Dishes

Think custards, creamy sauces, poached fruits, and beverages. Its lightness won’t overwhelm subtler flavors.

Cassia Works Best in Hearty Bakes

Pumpkin bread, snickerdoodles, and pecan pies love Cassia—it holds up well in high quantities and dense textures.

Saigon & Vietnamese for Intensity

Perfect for adding serious oomph to meat rubs, mole sauces, or hot toddies. Don’t be shy with these!

Indonesian and Malabar in Everyday Comfort Food

Oatmeal, granola, curry powders—they blend beautifully into comfort food staples without stealing the show.

FAQ: Your Burning Questions About Cinnamon, Answered

Is Ceylon cinnamon really better than Cassia?

“Better” depends on what you're using it for! Ceylon is milder and safer for regular consumption due to lower coumarin levels, but Cassia offers bold flavor and is more budget-friendly.

Can I substitute one cinnamon for another?

You sure can—but adjust quantity. Ceylon is more delicate, so you may need more. Saigon and Vietnamese are super potent, so start with less and add slowly.

Which cinnamon is best for weight loss or blood sugar control?

Studies have shown that Cassia may help regulate blood sugar, but due to its high coumarin content, moderation is key. Ceylon is safer for long-term daily use.

How should I store my cinnamon?

In an airtight container away from heat and sunlight. Whole sticks last longer than ground, but both will keep for about a year.

Conclusion: Which Cinnamon Is Right for You?

Whether you're team Ceylon or fully committed to Cassia, the truth is: there’s no single best cinnamon. Each kind of cinnamon brings something special to the table, and the right one depends entirely on your dish, taste preference, and health goals.

So next time you reach for that jar of “just cinnamon,” pause and ask yourself: am I baking a tender custard… or am I building a fire-breathing cookie? Choose wisely, spice warrior.