CINNAMON VARIETIES

Cinnamomum Zeylanicum

Also known as Ceylon Cinnamon, True Cinnamon, Mexican Cinnamon

Scientific Names
Cinnamomum Verum, Cinnamom Zeylanicum

Country of Origin
Sri Lanka (90%), India, Madagascar, Brazil

Shape
Multiple layers of very thin slivers of Cinnamon bark rolled into a cigar like stick between 3 - 6 inches long

Color
Light to medium brown

Taste
Subtle taste with hints of sweetness

Aroma
Mild aroma but a sophisticated fragrance when boiled or cooked

Positives
Ultra Low Coumarin levels, subtle, fragrance, the essential oils derived from Ceylon Cinnamon is of significantly better quality. Great flavor enhancer in cooking without tasting like Cinnamon.

Negatives
Expensive, does not have an overt Cinnamon smell or strong taste like Cassia Cinnamon for those prefer that.

Cinnamomum Burmanni

Also known as Korintje Cinnamon, Padang Cassia, Indonesian cinnamon. This is Cassia type Cinnamon.

Scientific Names
Cinnamomum Burmanni

Country of Origin
Indonesia supplies about 70% of the World's output.

Shape
A single layer of thick Cinnamon bark natural curled into in hollow stick like shape cut into 3 inch pieces usually.

Color
Dark reddish brown

Taste
Strong spicy taste

Aroma
Strong aroma immediately after opening a can of cinnamon

Positives
Inexpensive easily available in most stores, strong cinnamon smell, hard and great for decorating during Christmas. Oils derived from this Cinnamon is of poor quality.

Negatives
High Coumarin levels that cause liver damage, hard to break into small pieces especially if you want to grind into dishes like Mole. Poor essential oil quality derived from this Cinnamon.

Cinnamomum Loureiroi 

Also known as Saigon cinnamon, Vietnamese Cassia, Vietnamese Cinnamon. This is Cassia type Cinnamon.

Scientific Names
Cinnamomum Loureiroi

Country of Origin
Vietnam

Shape
A single layer of thick Cinnamon bark natural curled into in hollow stick like shape cut into 3 inch pieces usually.

Color
Dark reddish brown

Taste
The taste is bold, spicy and sweet. Very high essential oil content. Not as expensive as Ceylon Cinnamon.

Aroma
Strong and bold cinnamon smell.

Positives
Ultra Low Coumarin levels, subtle, fragrant, the essential oils derived from Ceylon Cinnamon is significantly better quality, not spicy or harsh

Negatives
Very high Coumarin levels that can cause liver damage, hard to break into small pieces especially if you want to grind into dishes like Mole, fairly expensive. Good Oil levels but poor chemical signature for fragrance.

Cinnamomum Aromaticum

Also known as Chinese Cinnamon or just plain Cassia Cinnamon. This is Cassia type Cinnamon.

Scientific Names
Cinnamomum Aromaticum

Country of Origin
China

Shape
A single layer of thick Cinnamon bark natural curled into in hollow stick like shape cut into 3 inch pieces usually.

Color
Dark reddish brown

Taste
Mild and slightly Sweet

Aroma
Mild aroma but spot-checked fragrant when boiled or cooked

Positives
Very inexpensive, readily available in Asia but not so much in the US or Europe.

Negatives
High Coumarin levels that cause liver damage, hard to break into small pieces, a little pungent. Very poor oil quality and unsuitable for extracting essential oils.