Cinnamon and Cassia

Cinnamon and Cassia

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We sell three kinds of Cinnamon and Cassia....

Ceylon Cinnamon is also called Sweet or True cinnamon. Its mainly grown in Sri Lanka and Southern India, but also in places like Madagascar and the Carribean. It's sweeter, not as hot, and mainly used in Europeran (French) cuisine, Sri Lankan cuisine, and health food applications.

Indonesian Cinnamon ~ actually a plant related to Cinnamon called Cassia. We call it Korintje Cinnamon. It's what most North Americans associate with cinnamon buns or red cinnamon heart candies. It's the de-facto standard for baking and has that hot, front of mouth heat.

Vietnamese Cinnamon ~ also a Cassia, but a different species. We call it Saigon Cinnamon. It has most of the same notes as Indonesian Cassia, but is more flowery, sweeter, and has a more interesting bite. This one is our favourite to use in baking, fancy drinks, and wherever we want a truly fine cinnamon.

Volatile Oil ~ You'll notice that most of our listings have a "Volatile Oil" specification on them. The volatile oil is what makes a cassia stand out. Most cassias sold comercially will have anywhere from 1.5 to 2.8 percent - this is a very good way to classify the character and intensity that the spice will bring. True cinnamons don't have this specification usually, but cassias do.