Cinnamon is a spice widely used in sweet and savory dishes. But did you know there are many types of cinnamon, not the one that we often see.
Some species of cinnamon work better in sweet dishes like snickerdoodles or baked waffles, and others are ideal in savory dishes like cinnamon ham or slow-cooked pork savory. Let’s learn about this very familiar Vietnamese spice with Vlux!
What is Cinnamon?
Cinnamon is a spice made from the bark of the cinnamon tree. You can buy them in stick form or as a pre-ground powder.
In addition to being present in baked goods, desserts and beverages, cinnamon is also used in savory dishes in some types of cuisine. Cinnamon is a typical ingredient in pumpkin pie and garam masala spice mixes.
Cinnamon is present in many dishes
Types of cinnamon
There are four main types of cinnamon that are grown commercially.
Cinnamomum verum (Ceylon)
Ceylon cinnamon is native to Sri Lanka and South India, but is widely grown in Mexico and East Africa. It is also sometimes called soft cinnamon because of its soft texture. If you hear the term Mexican cinnamon, this is usually what it refers to. It has more of a herbaceous taste and is more savory, not too sweet.
The texture of Ceylon is quite soft
Cinnamomum burmannii (Cinnamon Korintje)
Sometimes called Korintje cinnamon, this is usually milder. It’s very popular in the US – it accounts for almost 70% of North American cinnamon imports, but this is the type of cinnamon that comes from Indonesia.
Korintje cinnamon has a milder flavor
Cinnamomum cassia (Saigon Cinnamon)
This type most often seen on supermarket shelves is Saigon cinnamon. It is native to Southeast Asia. It’s quite sweet, not too spicy. Most of what is imported as Saigon cinnamon is actually Cinnamomum cassia cinnamon, grown in Vietnam. Saigon cinnamon is a misnomer because this is actually a trading point – no cinnamon is grown near Saigon.
Cinnamomum cassia (Cinnamon Cassia)
Cinnamomum cassia (Cinnamon Cassia)
Cassia cinnamon is the most commonly used type of cinnamon in North America. Cassia cinnamon, also known as Chinese cinnamon, is derived from the Cinnamomum cassia tree. It is dark brown in color and is made from a particularly thick, hard layer from the base of its tree, which is cut with a knife and left to dry in the sun. Cassia cinnamon is a much less expensive option than Ceylon cinnamon because its harvesting process is simpler.
What makes different types of cinnamon taste different?
The difference in flavor between types of cinnamon can be attributed to a number of interdependent factors. The first is based on the volatile oil content of the cinnamon tree. They will be identified by a variety of compounds, but 65% to 75% of the ingredients are cinnamaldehyde, the main ingredient responsible for the taste and smell.
The higher the volatile oil content of cinnamon, the more cinnamaldehyde it contains and the stronger its flavor.
Saigon cinnamon is generally considered the strongest in flavor and usually has the highest volatile oil content. Korintje is in second place with a smoother crust than Saigon and cassia.
However, the strong spice content of cinnamon is often easily diminished when it is in the store many months after it is prepared and packaged. Therefore, when choosing to buy cinnamon IndianFood recommends buying products that have a long shelf life and it’s better to buy new.
What should you do with each type of cinnamon (in culinary)?
Ceylon Cinnamon
Ceylon cinnamon has a mild, sweet aroma and is not as pungent as other cinnamon. They are best used in dairy recipes such as custards, ice cream, and especially in Mexican and Horchata hot chocolate.
It also works well when cooking or baking with fruit, like jam or margarine. Ceylon cinnamon is a popular type of cinnamon in European and Latin American cuisines and is a special ingredient in Middle Eastern ketchup.
Cassia / Chinese Cinnamon
Cassia cinnamon is best used for baking and cooking when you want the cinnamon to blend in with the rest of the flavors in the recipe, playing a supporting role in the overall flavor.
It’s great for easier, basic recipes like muffins, puddings, quick breads, granola, and cupcakes. Cassia cinnamon is also present in Chinese five-spice mixes and other Chinese dishes.
Cinnamon Saigon
Saigon cinnamon is the boldest with a pungent flavor. Depending on the brand, they contain between 4% and 5% volatile oils, creating the signature spice and heat we immediately associate with cinnamon.
Because Saigon cinnamon has such a distinctive flavor, cinnamon is best used in cinnamon-based recipes such as cinnamon rolls, coffee cakes, pumpkin pie spice mixes, bread cones and other recipes. Different types of donuts use a lot of cinnamon.
Saigon cinnamon has the strongest flavor
Indonesian Cinnamon
This is the mildest type of cinnamon. One of the most popular cakes that use Indonesian cinnamon is the baked pumpkin pie.
Korintje cinnamon is reminiscent of holiday flavors, making it perfect for use in baked goods or holiday cocktails.
Above we have just introduced to you some types of cinnamon in the world, they are basically the same, but in cuisine, just a little different flavors can create different dishes. . Hope you will have useful experiences and information from Vlux Vietnam.
To order genuine cinnamon, good price, please contact Vlux, we choose the best products possible! We not only supply hundreds of spices but also sell a lot of official imported items with clear documents from Vietnam.
