Cinnamon is a spice that belongs to the Lauraceae family. It is created by peeling the bark and rolling it into pipes. It is a tasty spice with a unique scent. Therefore, cinnamon is frequently used in cooking, baking, and sprinkling beverages. Furthermore, cinnamon can be processed into essential oils or used as one of the mosquito-repellent plants and traditional medicine to treat a variety of ailments and health issues. There are numerous distinct varieties of cinnamon, and at least four of them are commonly traded on the market. Here are four generally accessible cinnamon varieties on the market.
1. Ceylon cinnamon
This cinnamon, botanically known as Cinnamomum zeylanicum, is native to Sri Lanka and South India but is commonly produced in Mexico and East Africa. This Ceylon cinnamon has a softer, smoother, and more readily fragile texture. This cinnamon has a single spiral of light brown color on the outside and dark red-brown on its inside. Ceylon cinnamon has a mildly sweet flavor and has the least coumarin of the three others. Ceylon cinnamon is famous in South Asia and Mexico.
2. Cassia Cinnamon
Cinnamon, botanically known as Cinnamomum aromaticum, is the most widely used kind in East Asia and the United States. Cassia cinnamon has a gritty texture, is dark reddish brown inside and outside, and is thick. Because of the high quantity of coumarin, this cinnamon has a bitter flavor and is spicy.
3. Vietnamese Cinnamon
This cinnamon is extremely hard to obtain on the global market. Because the majority of these varieties grow in central Vietnam, they are referred to as Vietnamese cinnamon. This cinnamon tastes both sweet and spicy. Cinnamomum loureiro has a dark reddish-brown color and the highest coumarin amounts of the three other types of cinnamon.
4. Indonesian Cinnamon
Cinnamomum burmanni is the botanical name for this cinnamon. It is sometimes referred to as Indonesian cinnamon. This type of cinnamon is native to Southeast Asia. Burmannii has a milder flavor than cassia and loureiroi. This cinnamon has a red-brown skin and a gray-brown inside. Furthermore, despite their thick spiral structure, burmanni are lighter in weight than the other three types.
Because of these distinctions in flavor and scent, Ceylon cinnamon is more popular as a culinary additive than the other three. This is because Ceylon cinnamon has a light flavor and scent, making it suited for both sweet and savory applications. Furthermore, Ceylon and Cassia have quite different flavors and aromas. Thus, made people believe Ceylon cinnamon to be ‘True’ cinnamon and Cassia cinnamon to be ‘Fake’ cinnamon. Whereas, they are both actual cinnamons, but their flavors are vastly different owing to varieties.
Talking about ‘true’ cinnamon. We provide a unique combination of cinnamon and coconut sugar. We use ‘real’ cinnamon that has been organically processed to ensure its safety for health. Its mild flavor and scent, along with coconut sugar’s low glycemic index, allow it to be used to enhance the flavor of tasty meals, bakery garnish, and delectable drinks.