Four Types of Cinnamon
| Ceylon | Cassia | Saigon | Korintje |
Cinnamon is a valuable spice. Ceylon cinnamon rated as fourth most expensive spice in the world. There are few varieties of cinnamon sells in the international market under the title of ‘Cinnamon’. Following information will help you to get a idea to keep true cinnamon product in your cupboard.
01. Ceylon cinnamon
| Name | : | Ceylon cinnamon |
| Other names | : | True cinnamon, Pure cinnamon, Sri Lankan cinnamon, Mexican Cinnamon, Sweet cinnamon |
| Scientific name | : | Cinnamomum verum, Cinnamomum zeylanicum (old Latin name) |
| Family | : | Lauraceae |
| Growing countries | : | Native to Sri Lanka (80-90% of production), Seychelles, Madagascar, India |
| Major Buyer(s) | : | USA, Europe |
| Initial Products | : | Bark, Bark oil, Leaf oil |
| Flavor of bark | : | Mild Sweet |
| Pros. | : | Ultra low Coumarin levels, Softer and subtle taste |
| Cons. | : | Expensive |
02. Chinese cassia
| Name | : | Chinese cassia |
| Other names | : | Cassia, Chinese cinnamon, Tung Hing |
| Scientific name | : | Cinnamomum aromaticum, Cinnamomum cassia (old Latin name) |
| Family | : | Lauraceae |
| Growing countries | : | China (Major production), Vietnam |
| Major Buyer(s) | : | UAE |
| Initial products | : | Bark, Oil |
| Flavor of bark | : | Strong |
| Pros. | : | Widely available, Cheap |
| Cons. | : | High Coumarin levels |
03. Vietnamese cassia
| Name | : | Vietnamese cassia |
| Other names | : | Saigon Cinnamon, Vietnamese cinnamon |
| Scientific name | : | Cinnamomum loureiroi |
| Family | : | Lauraceae |
| Growing countries | : | Vietnam |
| Major Buyer(s) | : | USA |
| Initial products | : | Bark, Oil |
| Flavor of bark | : | Much stronger |
| Pros. | : | Strong spicy cinnamon taste, High levels of oil content |
| Cons. | : | High Coumarin levels |
04. Indonesian cassia
| Name | : | Indonesian cassia |
| Other names | : | Korintje Cinnamon, Padang cassia, Batavia cassia, Indonesian cinnamon |
| Scientific name | : | Cinnamomum burmannii |
| Family | : | Lauraceae |
| Growing countries | : | Indonesia (Native to Sumatera–Java region) |
| Major Buyer(s) | : | USA |
| Initial products | : | Bark, Oil |
| Flavor of bark | : | Strong |
| Pros. | : | Spicy Cinnamon flavor, Cheap |
| Cons. | : | High Coumarin levels |
Ceylon cinnamon is the most expensive and rare variety. Sri Lanka holds monopoly of international Cinnamon trade that supplying 80-90% of true cinnamon to the market. It widely use to produce many types of types of cinnamon liquor (whiskey), cinnamon rolls, cinnamon candy, cinnamon toast crunch in sweet production industry. Cinnamon gives range of health benefits including treatment for diabetes. Ceylon cinnamon is important for such as situation due to its ultra low coumarin content, a naturally occurring liver toxin in all Cinnamon which is harmful to human body in longer use.
