Bakeries, Kitchen & Cooking Tips

Types of Cinnamon

Last updated on Sep 1, 2023
Val Goodrich

Cinnamon is often seen as a simple spice with a single flavor profile commonly associated with fall flavors. However, in reality, various types of cinnamon have been cultivated for hundreds of years, each offering distinct flavor complexities, origins, and unique attributes that make them perfect for specific dishes. Keep reading to learn about various cinnamon types and their history, uses, and features.

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Where Does Cinnamon Come From?

Cinnamon comes from the inner bark of various evergreen trees in the Cinnamomum genus. Hundreds of trees are in the Cinnamomum genus, but only a few are responsible for cinnamon production. Cinnamon is grown on plantations in Asia, the West Indies, and South America. Some countries include Sri Lanka, India, Bangladesh, Myanmar, China, Vietnam, and Indonesia.

How Does Cinnamon Grow

How Does Cinnamon Grow?

Cinnamon originally grows as the inner bark of an evergreen tree. It takes these trees at least two years to grow before their cinnamon is ready for a sustainable and responsible harvest.

How Is Cinnamon Harvested?

When the time comes to harvest cinnamon, the outside of the tree's bark is peeled off and scraped, exposing the inner bark. The larger pieces cut off from the inner bark will be turned into cinnamon powder, while the narrower pieces will be sun-dried and cured into cinnamon sticks.

Cinnamon Types

Below, we go over four different types of cinnamon and their unique characteristics:

1. Ceylon Cinnamon

Ceylon Cinnamon

Ceylon cinnamon, also known as “true cinnamon” referencing its Latin tree name Cinnamomum verum, is the most preferred cinnamon commonly found in the kitchens of Mexico and Europe. Ceylon cinnamon has a light brown hue made of multiple thin, delicate layers of the inner tree bark.

This type of cinnamon is more expensive since it is harvested in a crafted process, specifically during the early rainy season in Sri Lanka when the cinnamon’s aromatics are most concentrated. Ceylon cinnamon has a low volatile oil level, so use it right after it's ground to maximize potential flavor. With 10 varieties, Ceylon cinnamon makes dishes vary in sharpness, sweetness, and spiciness.

  • What Does Ceylon Cinnamon Taste Like? Subtle, floral, fruity, and slightly bitter.
  • Ceylon Cinnamon Uses: Best in milk-based recipes such as custards, creams, Mexican hot chocolate, and Horchata. It also works well with jams, fruit butter, European and Latin American cuisines, and Middle Eastern tomato sauce.
  • Where to Buy Ceylon Cinnamon: Offered at some grocery stores, spice shops, or specialty online retailers.
  • Ceylon Cinnamon Origin: Sri Lanka, a South Asian island previously known as “Ceylon”
  • Other Names for Ceylon Cinnamon: True Cinnamon and Mexican Cinnamon.

2. Saigon Cinnamon

Saigon Cinnamon

Saigon cinnamon is a type of Cassia cinnamon grown and harvested in the central mountain forests of Vietnam and comes from the Cinnamomum loureiroi tree. Saigon cinnamon is harvested in the same way as Korintje cinnamon, but Saigon cinnamon has a higher essential oil content. This quality makes its unique flavors more pronounced than Korintje’s.

  • What Does Saigon Cinnamon Taste Like? Robust, spicy, sharp, rich, and sweet.
  • Saigon Cinnamon Uses: Cinnamon-forward recipes like cinnamon rolls, coffee cake, pumpkin pie spice mix, snickerdoodles, and different types of donuts.
  • Where to Buy Saigon Cinnamon: Chain department stores, grocery stores, spice shops, and online retailers.
  • Saigon Cinnamon Origin: Vietnam

3. Cassia Cinnamon

Cassia Cinnamon

Cassia cinnamon is the most commonly used cinnamon in North America. Cassia cinnamon, or Chinese cinnamon, comes from the Cinnamomum cassia tree. It has a dark brown hue and is made of a singular thick, hard layer from the base of its tree, carved off with a knife and laid to sun-dry. Cassia cinnamon is much less expensive than Ceylon cinnamon because its harvesting process is much simpler.

  • What Does Cassia Cinnamon Taste Like? Sweet, warm, hints of spice, and smooth.
  • Cassia Cinnamon Uses: Baking and cooking with blended flavors, muffins, fall and winter pies, bread pudding, quick bread, granola, scones, Chinese five-spice blend, and other Chinese dishes.
  • Where to Buy Cassia Cinnamon: Grocery stores, spice shops, and online retailers.
  • Cassia Cinnamon Origin: China

4. Korintje Cinnamon

Korintje Cinnamon

Korintje cinnamon is a type of Cassia cinnamon grown and harvested in Indonesia and comes from the Cinnamomum burmannii tree. Korintje cinnamon is harvested in the same way as Cassia and Saigon cinnamon.

  • What Does Korintje Cinnamon Taste Like? Woody, sweet, smooth, with hints of clove and pepper.
  • Korintje Cinnamon Uses: Holiday baking or holiday cocktails, pickled foods like chutney, steamed in large pots of rice, or Indonesian curries and other types of curries.
  • Where to Buy Korintje Cinnamon: Online suppliers, specialty spice shops, and chain department stores.
  • Korintje Cinnamon Origin: Indonesia

Cassia vs Ceylon Cinnamon

Cassia and Ceylon cinnamon have different tastes, textures, and bark colors. Cassia cinnamon has a strong flavor and texture with a dark brown color. Ceylon cinnamon is softer and more refined in flavor and texture with a light brown hue. These differences are due to how the cinnamons are grown and harvested. Due to Ceylon's tedious growing and harvesting process, it has an exponentially higher price point than Cassia.

Cassia vs Ceylon Cinnamon

How to Use Cinnamon Sticks

There are three different ways you can use cinnamon sticks:

  • Keep Them Whole: Use whole cinnamon sticks for steeping into soups, sauces, broths, milk, and making mulled wine. You can also keep them intact to steam into rice or in a slow cooker that breaks down meat to impart a soft cinnamon flavor that will build up the richness of your dish. Whole cinnamon sticks are ideal for decorating fall and winter cakes and other baked goods.
  • Make Freshly Ground Cinnamon: If you want the freshest-tasting cinnamon possible, purchase whole sticks of cinnamon and grind them down into a cinnamon powder.
  • Crack Into Smaller Pieces: Breaking your cinnamon sticks into smaller pieces allows you to steep these broken quills into teas and other hot beverages.

How to Grind Cinnamon Sticks

Use an electric spice grinder or a mortar and pestle to grind cinnamon into a fine powder to achieve the freshest flavor. If you only plan to use a small portion of the cinnamon stick at a time, you can swipe the cinnamon stick back and forth on a handheld grater.

How Much Cinnamon Is in a Stick?

One cinnamon stick yields one teaspoon of ground cinnamon.

Cinnamon Sticks vs Ground

Ground cinnamon is desiccated (or dried) from big pieces of cinnamon. It does not have as much potency as cinnamon sticks because the ground cinnamon loses its potency during desiccation. Though cinnamon sticks can be more expensive than ground cinnamon, they pack in a ton of extra flavor.

How Long Does Cinnamon Last?

Storing ground cinnamon properly in an airtight container allows it to last for two to three years. Although, it is best to try and use ground cinnamon within six months. Cinnamon sticks can last around four to five years when stored properly in an airtight container. Despite what many people believe, spices can go bad, especially with improper storage conditions.

To the inexperienced observer, a single variety of shaved and preserved tree bark may appear mundane. However, this unassuming ingredient has the power to enhance your dish with a completely different flavor profile. The diverse range of cinnamon varieties cultivated worldwide possess distinct flavors, making this seemingly ordinary spice capable of delivering a truly unique culinary experience.

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Makrut Lime Powder Form: Fresh or dried leaves, powder Makrut Lime Powder Flavor: Strongly aromatic, fresh, citrusy Makrut Lime Powder Uses: Added to soups, curries, coconut dishes, salads Makrut Lime Powder Cuisine: Thai, Lao, Cambodian, Vietnamese, Indonesian Makrut Lime Powder Pronunciation: Mah-gruut Other Names for Makrut Lime Powder: Thai lime, k-lime 5. Sichuan Pepper Neither a pepper nor a chile, the Sichuan peppercorn comes from the seed husks of the prickly ash tree. The flavor of Sichuan peppercorns is entirely unique in the spice world and creates a numbing, tingling sensation in the mouth. This numbing quality makes the spice a prized ingredient in Chinese cooking. It’s also an important component of Chinese 5 spice powder. Sichuan Pepper Form: Whole peppercorns, ground Sichuan Pepper Flavor: Numbing, lemony, hints of lavender Sichuan Pepper Uses: Added to stir-fries, soups, stews, braised meats, infuse oils Sichuan Pepper Cuisine: Chinese Sichuan Pepper Pronunciation: Suu-chwann Other Names for Sichuan Pepper: Szechuan peppercorn 6. Star Anise Star anise is the highly recognizable star-shaped seed pod that gives Vietnamese pho its distinctive flavor. The whole pod is added to soups and stews to infuse them with flavor and then it's removed before serving. Freshly ground star anise is also used in the spice blend, Chinese 5 spice. The licorice-like flavor of star anise is compared to fennel and anise seed. Star Anise Form: Whole seed pod, ground Star Anise Flavor: Sweet, licorice-like Star Anise Use: Added to soups, sauces, marinades, braised meats Star Anise Cuisine: Chinese, Vietnamese Star Anise Pronunciation: Star ann-iss Other Names for Star Anise: Badian 7. Togarashi Togarashi is a flavorful spice mixture that contains red chili pepper, orange peel, sesame seeds, poppy seeds, seaweed flakes, sichuan peppercorns, and ginger. Popular in Japan, togarashi is used as a table seasoning and sprinkled on ramen, udon noodles, steamed rice, and grilled meats. Togarashi Form: Spice blend Togarashi Flavor: Sweet, mildly spicy, zesty, savory Togarashi Uses: Added to soups, noodle dishes, rice crackers, snacks Togarashi Cuisine: Japanese Togarashi Pronunciation: Toh-gah-rah-shee Other Names for Togarashi: Japanese 7-spice, shichimi Consumers are showing a growing interest in global cuisine and new, interesting flavors, which makes it the perfect time to experiment with exotic spices and dishes from around the world. Update your menu with unique, appealing dishes and use our spice guide to help recreate the signature flavors associated with different types of international cuisine.

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    Incorporating herbs and spices into your dishes enhances their flavor and helps you develop unique spins on time-tested recipes. To use herbs and spices optimally, you must know which herbs are better fresh vs dried. In a busy commercial kitchen, there will be times when you don't have the fresh or dried version of an herb on hand and must convert recipe quantities between the two. To ensure your recipe's quality, we provide conversions between fresh and dry herbs and whole and ground spices. Shop All Herbs and Spices Click below to skip ahead to the seasoning information you need: Fresh vs Dried Herbs Fresh to Dry Herb Conversion Fresh to Ground Dried Herb Conversion Fresh to Dry to Ground Herb Conversions Herbs vs Spices Ground Spices vs Whole Spices Whole Spices to Ground Conversion Fresh vs Dried Herbs In general, dried herbs have more concentrated flavors than fresh herbs. Since you can use less of them and they don't truly expire, dried herbs are also a more economical choice. Examples of herbs that are better dried are oregano, thyme, marjoram, rosemary, fennel seed, curry leaf, and bay leaf. However, soft, tender, and leafy herbs offer more flavor when fresh. Examples of the best herbs to use fresh are basil, parsley, chives, tarragon, and cilantro. If your staple recipes include these herbs, consider starting a culinary garden so you can ensure their freshness, quality, and availability while also cutting costs on purchasing fresh herbs. While some herbs are more potent fresh vs dry, you can easily use the majority of herbs in both their fresh and dry forms. Both forms will still provide flavor and zest when added correctly to your dishes. Below is a table that shows which types of herbs are better fresh vs dried along with tips for using each. Fresh Herbs Dried Herbs How to Use When Cooking Best when used to finish a dish Add towards the end of the cooking process Crush with fingers when adding to release oils and increase flavor Best when used with oil, butter, fat, or water to infuse the liquid with its flavor Add at the beginning of cooking or at least 20 minutes before the end Type of Herb to Use Use soft, tender, leafy herbs fresh Use woody herbs dry Common Examples Basil, dill, cilantro, mint, parsley Bay leaf, oregano, rosemary, thyme Fresh to Dry Herb Conversion To convert a quantity of fresh herbs to the corresponding amount of dried flaky herbs, follow the below formula: 3-to-1 ratio of fresh to dry 1 tablespoon of fresh herb = 1 teaspoon of dried herb Fresh to Ground Dried Herb Conversion Flaky dried leafy herbs are more popular than finely ground herbs. When comparing dried oregano vs ground oregano, ground thyme vs dried thyme, or another type of herb, you'll find that the ground varieties have much stronger flavors than dried herb leaves, so you'll require less of them. 4-to-1 ratio fresh to ground dried or 1 tablespoon fresh = 3/4 teaspoon ground dried 6-to-1 ratio of dried leaf herb to ground dried herb or 1 tablespoon of dried leaf herb = 1/2 teaspoon of ground dried herb Fresh to Dry to Ground Herb Conversions The majority of herbs can be converted from fresh to dry using the 3-to-1 ratio and from fresh to ground using the 4-to-1 ratio. We provide conversions for the most popular herbs below. Herb Fresh Dried Ground Most herbs, including cilantro, dill, oregano, rosemary, and thyme 1 tablespoon 1 teaspoon 3/4 teaspoon Basil 2 teaspoon 1 teaspoon 1/2 teaspoon Bay leaf 1 leaf 1 leaf 1/4 teaspoon Parsley 2 teaspoon 1 teaspoon 1/2 teaspoon Sage 2 teaspoon 1 teaspoon 1/2 teaspoon Back to Top Herbs vs Spices While both herbs and spices come from plants and are used to add flavor and aroma to food, they are not the same thing. Herbs come from the leaves of herbaceous plants and are used in both fresh and dried forms for savory cooking applications. Spices come from plants' roots, seeds, bark, or flowers. They are almost always dried and tend to offer stronger flavors than herbs. Some plants offer both herbs and spices. The Coriandrum sativum plant's leaves are the cilantro herb, and the spice coriander is derived from its seeds. Dill seeds are used as a spice and dill weed, derived from the plant's stems and leaves, is a herb. Ground Spices vs Whole Spices Ground spices tend to lose their strength over time. On the other hand, you can grind whole spices right when you need them. Spices have their freshest and most robust taste right after they are ground, so purchasing whole spices can lead to more flavorful dishes. Whole Spices to Ground Conversion You will find most spices in powders, but a fair share can be stored in their whole form and ground at home. If a recipe calls for ground spices and you have whole spices on hand, follow our guide below to know how much whole spice you need to grind. Chefs cannot afford to estimate whole-to-ground spice conversions. Exact measurements ensure the flavor quality and consistency of your meals. You wouldn't want a guest to return to your restaurant because they loved a particular dish only to have it taste different. Precise conversions also tell you how much of your whole spices you need to grind who each recipe, helping you conserve your supply so you can grind fresh spices for future culinary creations. Spice Whole Ground Allspice 1 teaspoon 1 teaspoon Black pepper 1 teaspoon 1 1/2 teaspoon Cardamom Approximately 12 pods, dehusked 1 teaspoon Cinnamon 1 stick (1 1/2-inch) 1 teaspoon Cloves 1 teaspoon 3/4 teaspoon Coriander 1 teaspoon 1 1/4 teaspoon Cumin 1 teaspoon 1 1/4 teaspoon Fennel 1 teaspoon 1 1/4 teaspoon Ginger 1 tablespoon fresh ginger 1/4 - 1/2 teaspoon Nutmeg 1/2 nutmeg 1 teaspoon Mustard seeds 1 teaspoon 1 1/2 teaspoon Turmeric 1 tablespoon fresh turmeric 1 teaspoon Back to Top Nature helps you get creative in the kitchen. Consider the fresh taste of basil on a Caprese salad, the woodsy, savory flavor of rosemary chicken, or the earthy touch of sage in a creamy pumpkin soup. These dishes wouldn't be complete or as flavorful without the help of herbs and spices. Alternatively, mixologists can make their own bar ingredients with herbs and spices and create one-of-a-kind cocktails. Wherever you're using them, save our herbs and spices conversion calculator so you can reference back to it as you create new and exciting recipes.