Cinnamon 101: The Different Types Explained (and When to Use Each)

‘Tis the season for cinnamon. The warm and woodsy aroma is synonymous with the holidays, evoking cinnamon buns and gingerbread. Cinnamon is called a warming spice for good reason —  it contains a chemical compound called cinnamaldehyde that tricks the nervous system into triggering the same pathway that perceives physical warmth. Its central place in festive cookery has to do with its history: For millennia, cinnamon was a rare and precious ingredient, as valuable as gold.

These days, cinnamon shines in both sweet and savory dishes, adding a range of spicy, sweet, and bitter flavors to beloved recipes around the world, from meaty braises like barbacoa in Mexico and hong shao rou in Shanghai to layered pasta dishes like pastitsio in Greece. 

Here’s a guide to all things cinnamon, including the main varieties you’re likely to find in the spice aisle.

What is cinnamon, and where does it come from? 

Cinnamon is harvested from the inner bark of cinnamon trees (Cinnamomum verum), which for many centuries were solely grown on the small island of Sri Lanka (formerly Ceylon). To maintain their monopoly on the spice, Arab merchants kept their source a secret, telling tales of the cinnamologus, or cinnamon bird, describing great creatures that built their nests from cinnamon sticks — and the treacherous lengths one must go to collect the spice — to misdirect would-be competition. The Portuguese conquered Sri Lanka in 1505, and had a monopoly over the cinnamon trade for the next 150 years, before the Dutch and then the British seized control. The British cinnamon monopoly ended in the 19th century, when it was discovered that cinnamon trees could be grown in tropical climates outside of Sri Lanka. 

Today, a small portion of cinnamon is still grown in Sri Lanka, but the vast majority is produced by Indonesia, China, and Vietnam. While no cinnamon birds are involved, harvesting the spice is a truly laborious task. “Cinnamon has to be harvested by hand, often using very basic tools like knives and scrapers to remove the outer layer of bark and carefully separate the fragrant inner layer from the wood itself,” says Ethan Frisch, co-founder of Burlap and Barrel spice company. 

Ground cinnamon vs. cinnamon sticks 

The thick bark harvested from the base of a cinnamon tree is processed to make ground cinnamon (ideal for adding an immediate punch of flavor to baked goods), while thin, delicate bark from small branches become cinnamon sticks, also known as cinnamon quills (better for steeping in hot liquids like mulled wine). If you have cinnamon sticks and need ground cinnamon, you can grind the sticks in a spice grinder or mortar and pestle.

Types of cinnamon

There are four main commercially available varieties of cinnamon, each with a unique flavor profile. They fall into two main categories — Ceylon and cassia. While some recipes may call for a specific type of cinnamon, you can still make the dish with whatever variety you have on hand. Experiment with different varieties to enjoy the different notes this spice can express in a recipe. No matter the variety, you can count on cinnamon, with its multiple personalities, to bring a sense of warmth and comfort to your table this winter.

Ceylon cinnamon

Also known as “true cinnamon” or Mexican cinnamon (canela), Ceylon cinnamon is native to Sri Lanka (formerly known as Ceylon) but widely grown in Mexico and East Africa. It was the first type of cinnamon to be discovered and traded, and has a mild, delicate flavor that’s slightly floral and savory with faint citrus notes. The bark is soft and crumbly, and quills are tightly coiled with thin, delicate layers. Ceylon cinnamon pairs well with savory dishes like this Spice-Crusted Rack of Lamb, but can also be used in sweet recipes.

Cassia cinnamon

A category of cinnamon that encompasses Chinese, Korintje, and Saigon, cassia cinnamon is more common than Ceylon, and more popular due to its wide availability and lower price point. Cassia cinnamons have an intense flavor and the quills are thicker, darker, and not as tightly rolled as Ceylon quills. Cassia cinnamons also have a higher amount of cinnamaldehyde than Ceylon cinnamon, which explains why they’re more intensely fragrant and have a spicy, red hot-like flavor. 

• Chinese cinnamon, confusingly sometimes labeled simply as cassia, is very spicy and savory with a strong bitter flavor. In the United States, it’s most often found in Chinese five-spice powder. Throughout the world, it’s used medicinally. Try Chinese cinnamon (via Chinese five-spice) in these Short Ribs with Ginger and Cilantro.
• Korintje cinnamon, also known as Indonesian or Kerinci cinnamon, is the most common cinnamon sold in the United States. Nondescript jars labeled “ground cinnamon” at big-box stores are typically Korintje. It has the mildest flavor of the cassia cinnamons. Try Korintje cinnamon in Cinnamon-Sugar Churros and Snickerdoodle Cookies to allow the warmth and subtle spiciness of the cinnamon to shine. 
• Saigon cinnamon, Vietnamese, or “royal” cinnamon has an intense sweetness and spicy flavor. Peppery, bold, and fragrant, it complements both sweet pastries and savory meat or tomato-based dishes. Try Saigon cinnamon in these Brown Butter Pecan Cinnamon Rolls for an intensely sweet and fragrant pop of spice that plays off of the nuttiness of the brown butter.