Now before you go rushing out to purchase cinnamon you should know a thing or two; be certain that you buy premium or grade A cinnamon. Look for the volatile oil content; that's what gives cinnamon its flavor. It should have at least 2% volatile oil.

There are three types of cinnamon to consider: Korintje Cassia cinnamon, Vietnamese cinnamon, and Sri Lankan or Ceylon cinnamon.

Korintje cassia cinnamon comes from Indonesia, usually Sumatra. It comes from the cassia tree, not the true cinnamon tree, and is the cinnamon we are most familiar with. Good quality Korintje cassia is sweet and mellow. Lower quality cinnamon, the B and C grades commonly sold in the stores, is often bitter and astringent. You can tell the difference by tasting it. Dab a little on your finger and put it in your mouth. Premium Korintje cassia cinnamon will be smooth with an almost citrus tone.

Vietnamese cinnamon also comes from the cassia tree but it has a very different tone resulting in a different experience when baked. Botanically, it is the same but is harvested and processed differently resulting in the different flavor. It is stronger and spicier with more cinnamon oil flavor. It is delightful in apple and pumpkin pies and desserts.

Ceylon cinnamon is true cinnamon coming from the cinnamon tree. In some parts of the world, it is preferred over cassia cinnamon. It is less pronounced in flavor and has a more citrus overtone. [5]

Each variety has its merits and I recommend trying them all. Remember not to overbuy as spices do lose their potency and freshness over time. Try to purchase no more than what is needed for 1 year.


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