• Alicia Frosini

Four Types of Cinnamon for Autumn or Year-Round


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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