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.
Familiar, strong and spicy
Full, balanced, spicy, intense heat, bite, and sweetness
The traditional cinnamon used in all manner of baked goods - pies, rolls, breads, cookies, cakes, etc.
CEYLON (Sri Lanka)
Delicate, floral, citrus and spice bouquet
Complex and nuanced - sweet, floral and spicy with a little heat
A more delicate flavor and aroma best used in simple fare - especially drinks and desserts
Volatile, radiant, strong
Very intense, biting, hot, spicy and sweet
Hot and spicy flavor that pairs well with other robust flavors; ideal in long-cooked and roasted dishes
Rich and powerful, spicy
Full-bodied with a lot of heat and punch
Familiar, adaptable - a good value for baking and cooking