Differences in cinnamon

KAF editor

What's the difference between Ceylon cinnamon, Vietnamese cinnamon, Indonesian cinnamon... it's so confusing!

badge posted by: KAF editor on July 30, 2010 at 11:11 am in Q & A
share on: Twitter, Facebook
Replies to this discussion
Select your preferred way to display the comments and click "Save" to activate your changes.
reply by: halleys on July 31, 2010 at 12:23 am
halleys

Does it have something to do with the amount of oil in the cinnamon?

reply by: pjh on August 02, 2010 at 11:21 am
pjh

Ground Vietnamese cinnamon – cassia – is different than the lighter-colored, milder-flavored Ceylon cinnamon typically found in the supermarket spice section. Vietnamese is stronger, sweeter, and with a higher oil content, which brings out its flavor, and disperses it more fully throughout whatever you're baking.

Vietnamese cinnamon, grown principally in Vietnam, China, and Indonesia, is also sometimes called Indonesia cinnamon, or Saigon cinnamon. The difference between Vietnamese (or Saigon) cinnamon; and Indonesian (a.k.a. Korintji or Korintje) cinnamon, or Chinese cinnamon is that Vietnamese is obtained from older trees, and its oil content is the highest of any of the cinnamons, making it taste the strongest.

Interestingly, Ceylon cinnamon, principally grown in Sri Lanka, is known to plant scientists as "true" cinnamon (Cinnamomum verum). In this case, we've turned to an "impostor" as the superior choice!