Ceylon Cinnamon’s flavor is quite different from the better known Cassia cinnamon. Unlike the bolder Cassia cinnamon, Ceylon Cinnamon features a deeply complex yet subtle flavor that is warm and sweet with hints of citrus and cloves.
So what’s the deal with cinnamon? The buzz lately is that there is only one true cinnamon, Ceylon. Experts are all over the place on this subject but I have pretty strong feelings about it. There are two types of Cinnamon; Ceylon and Cassia. There is only one type of Ceylon cinnamon and it grows on the island of Sri Lanka. Which used to be called Ceylon, hence the name. There are a few different types of Cassia Cinnamon: Korintje, Vietnamese, and Chinese. I do not feel as though one is any better than the other and they all have their place in the kitchen.
Ceylon Cinnamon is grown primarily on the Island of Sri Lanka, which used to be called Ceylon. The island is south east of India and grows 90% of the worlds Ceylon Cinnamon. Ceylon Cinnamon is often referred to as “true” cinnamon. My theory is that this is because there is only one kind of Ceylon Cinnamon, while Cassia has multiple varieties. Ceylon Cinnamon is a soft yet complex cinnamon. It has the lowest amount of essential oil and even the texture is soft and light to the touch. It is best used in applications with very little competing flavors. Beverages, chocolate, and oatmeal are excellent pairings.
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