Cinnamon Recipes

ingredient 101

Types Of Cinnamon

Cinnamomum Cassia (aka Saigon, Chinese, or Korintje): This is the most common type of cinnamon, with strong and spicy notes. Due to an unpredictable amount of coumarin (a naturally occurring blood-thinner that can be dangerous in large amounts), you shouldn’t eat large amounts of this variety in one sitting. You can distinguish this variety by its’ large, thick quills.

Cinnamomum Verum (aka Ceylon, Sri Lanka, Mexican, or true): This alternative cinnamon, has a more mellow flavor. Its’ bark is yellowish, and the quills are delicate and flaky. This variety has much lower levels of coumarin, and is therefore safer to consume in large quantities.