Did you know that there is more than one type of cinnamon to enjoy? Today we will review four types, each with distinctive characteristics from countries around the world:
Korintje (Indonesia), Ceylon (Sri Lanka), Vietnamese and Chinese cinnamon.
KORINTJE (Indonesia)
Aroma
Familiar, strong and spicy
Flavor
Full, balanced, spicy, intense heat, bite, and sweetness
Common Uses
The traditional cinnamon used in all manner of baked goods - pies, rolls, breads, cookies, cakes, etc.
CEYLON (Sri Lanka)
Aroma
Delicate, floral, citrus and spice bouquet
Flavor
Complex and nuanced - sweet, floral and spicy with a little heat
Common Uses
A more delicate flavor and aroma best used in simple fare - especially drinks and desserts
VIETNAMESE
Aroma
Volatile, radiant, strong
Flavor
Very intense, biting, hot, spicy and sweet
Common Uses
Hot and spicy flavor that pairs well with other robust flavors; ideal in long-cooked and roasted dishes
CHINESE
Aroma
Rich and powerful, spicy
Flavor
Full-bodied with a lot of heat and punch
Common Uses
Familiar, adaptable - a good value for baking and cooking
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