Cinnamon is typically divided into 2 major categories: "True" Cinnamon and Cassia.
Ceylon or ‘True’ cinnamon is harvested from trees indigenous to Sri Lanka. With a lower oil content, this cinnamon carries a sweet, delicate flavour. Ceylon cinnamon has a lighter aroma and flavour than the more familiar Saigon and Korintje cinnamons. Ceylon is the preferred cinnamon for baking in Europe and Mexico. Only recently have North American bakers become familiar with Ceylon cinnamon. Its lighter, distinct taste is ideal in foods without a lot of contrasting or heavy flavours.
Cassia is used to describe cinnamon originating from Southeast Asia (Indonesia, Vietnam, China, etc). Cassia cinnamon has a taste that is stronger, more intense and hotter than Ceylon cinnamon. This is the category of cinnamon that most North Americans are familiar with. We carry the most popular types of Cassia - Korintje Cinnamon and Saigon (Vietnamese) Cinnamon.
Korintje Cinnamon comes from Indonesia and carries the cinnamon flavour that most of us in North America are most familiar with. Fantastic in all baked goods for the classic cinnamon taste and aroma.
Saigon Cinnamon (also known as Vietnamese Cinnamon) contains the highest oil content of all cinnamons and carries a stronger, spicier kick than Korintje Cinnamon. Upon first taste, you may be surprised by the strength of this cinnamon. It has become extremely popular -especially among those who love their cinnamon! In cinnamon-centric recipes, Saigon Cinnamon really comes through in taste, flavour and aroma.
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