Ceylon cinnamon is a bit more difficult to find than the other commonly available types of cinnamon. This can make it seem like it is one step above cassia and Saigon cinnamon, which are readily available in most grocery stores. However, there are many reasons why Ceylon cinnamon is superior to both of these common varieties.
Taste
Ceylon cinnamon has a flavor that is gentler and spicier than that of cassia or Saigon cinnamon. This makes it ideal for use in dishes where you want the subtle flavor of cinnamon but don’t want it to overpower the dish itself. Cassia tends to be hotter and more spicy than Ceylon, while Saigon has a very bitter taste that makes it unsuitable for most dishes.
Ceylon Cinnamon vs Cassia Cinnamon Cassia has a stronger flavor than Ceylon, with a sharper taste. It’s often described as having a slightly medicinal taste, but this does not mean that it is actually bad for you in any way. The difference between the two types of cinnamon can be compared to the difference between black peppercorns and white pepper; although they have the same basic ingredients, they are processed differently and have different flavors as a result. Additionally, cassia has a hotter, more pepp
Ceylon cinnamon is the real deal. Cassia and Saigon are more often than not, misnomers for inferior varieties of a cinnamon that is produced in China, Vietnam, Indonesia and Sumatra. These countries have long been known to produce inferior grades of bark that produce an inferior grade of cinnamon. This is not what you want in your kitchen. You want Ceylon cinnamon.
The terms Cassia and Saigon are likely used to describe inferior cinnamon because they are easier to pronounce than Ceylon. An unfortunate trade practice has developed where these inferior varieties of cinnamon are labeled as true Ceylon cinnamon. Even worse, much of what is labeled “true” Ceylon cinnamon is just as bad as the other varieties of inferior quality and impurities.
This is why I wrote this article about the differences between different types of cinnamon for you. It’s important for you to know the difference between real Ceylon and fake Ceylon, so that you can enjoy true Ceylon in your recipes!
Ceylon Cinnamon is the true cinnamon, and has been used for thousands of years in Traditional Chinese Medicine for its healing properties as well as its sweet flavor. The other types of cinnamon are Cassia and Saigon Cinnamon, which are both from the same plant, but have different flavors and uses.
Taste: Ceylon cinnamon (Cinnamomum verum) has a milder taste than cassia or Saigon cinnamon, which makes it the perfect choice for recipes that require multiple spices.
Color: Cassia and Saigon cinnamon are reddish brown to dark brown in color, while Ceylon cinnamon is lighter in color with a reddish hue.
Cassia/Saigon cinnamon is more commonly available than Ceylon cinnamon, so you may be tempted to think that it can be substituted for Ceylon cinnamon in your recipes. However, it will not give you the same results as Ceylon cinnamon because they come from different parts of the plant. Cassia/Saigon cinnamon comes from the inner bark of trees found in Southeast Asia and India; whereas Ceylon comes from the inner bark of trees found mainly in Sri Lanka (also known as “Ceylon”).
If you would like to learn more about Ceylon Cinnamon and where to buy it
Cassia and Saigon cinnamon are actually from the same tree, which is a close relative of the Ceylon cinnamon tree. The trees are harvested at different times and therefore come in different forms. Cassia has a rougher bark, while Saigon’s is smoother.
Cassia cinnamon sticks are also not as aromatic as Ceylon cinnamon sticks. Ceylon cinnamon sticks have an unmistakable sweet, spicy aroma and flavor that cannot be matched by cassia or Saigon cinnamon. When you smell cassia or saigon cinnamon, you will notice a hint of bitterness that is not present in Ceylon cinnamon.
Taste is another factor to consider when choosing between types of cinnamon. Ceylon cinnamon tastes sweet with a warm and smooth finish, whereas cassia and saigon cinnamon are more bitter with a more pungent taste that lingers after consumption.
Ceylon Cinnamon is the only true cinnamon, a spice obtained from the inner bark of trees from the genus Cinnamomum.
Ceylon Cinnamon is also known as true cinnamon and it comes from trees that are native to Sri Lanka. It is harvested by hand and carefully graded according to color, flavor and oil content before being sold as either whole sticks or ground into a powder.
Ceylon Cinnamon is distinguished by its unique taste and aroma, which is much sweeter and milder than Cassia and Saigon cinnamon, often described as hot, pungent and spicy. Ceylon cinnamon has a delicate floral fragrance that is lacking in Cassia and Saigon varieties.
Ceylon cinnamon is the highest quality cinnamon available in the world. It is the most aromatic, most flavorful, and most expensive.
Cassia and Saigon cinnamon are the most commonly used cinnamons in North America. They are significantly less expensive than Ceylon cinnamon and have a milder flavor. Cassia has more of a woody aroma while Saigon reminds me of clove.
Both Cassia and Saigon cinnamon are grown in China, Vietnam, and Indonesia. I do not recommend purchasing these types of cinnamon for use in recipes or for daily use because their flavor is not as strong as Ceylon cinnamon and they contain a chemical called coumarin that can cause liver damage if consumed regularly or in large doses.
Cinnamon is usually sold in the form of cinnamon sticks or cinnamon powder. Cassia and Saigon cinnamon are the two most commonly used forms of cinnamon. They are both very similar to each other and differ from Ceylon cinnamon in many ways.
Cinnamon is a type of bark that is peeled from the cinnamon tree’s trunk, dried and then ground into powder, sticks or other products. Cassia and Saigon Cinnamon come from a group of trees that are native to China.
