A Complete Guide to the Types of Cinnamon to Use in Your Fall Recipes

Learn what’s really in the jar in your spice cabinet.

Avid baker or not, there’s a good chance you’ve got a jar of cinnamon in your spice cabinet. It’s an essential ingredient for some of the coziest treats of fall, but it is also used in a variety of dishes throughout the world. And while a generic jar labeled “ground cinnamon” is the most readily available in larger supermarkets (and also perfectly fine to use in your recipes), you might be surprised to know that there are different types of cinnamon and no, they’re not all created equal. We chatted with some spice experts all about cinnamon.

• Alex Wilkins, VP of product for The Spice House, bringing 20 years of experience in the spice industry through product development and sourcing
• Lior Lev Sercarz, chef of New York restaurant Spice Brothers, founder of La Boîte spice company, and author of four cookbooks, including Mastering Spice and The Spice Companion

What Is Cinnamon?

All cinnamon comes from the bark of several types of Cinnamomum trees within the laurel family. The bark is harvested from the base of the tree and placed in the sun to dry. As they’re dried, they naturally curl up, which gives us the cinnamon sticks you’re familiar with. Once they’re fully dry, they’re cut to size, they’re graded, and packed. “It’s probably harvested and dried in a week or two, then it moves through the supply chain,” Wilkins says. The spice is usually purchased whole, shipped, and ground in spice mill before packaging to ensure the highest quality.

Related: 13 Cinnamon Roll Recipes to Make Any Breakfast a Special Occasion

Types of Cinnamon

While scientifically coming from the same tree family, cinnamon is divided into two main categories: Ceylon cinnamon and cassia cinnamon. If you’re at a spice shop, the labels will indicate their country of origin, which reveals if its Ceylon or a type of cassia bark. Our food editors explored beyond the generic “ground cinnamon” label and were surprised at the distinctly different levels of sweet, spicy, and herbal notes we tasted among the other types of cinnamon.

Ceylon (Cinnamomum verum)

This Sri Lankan soft stick type, often called true cinnamon, comes from the inner bark of the C. verum tree, a smaller plant with thinner, more papery bark than other cinnamon trees, that rolls onto itself as it dries. “It’s floral, delicate, very precious, and beautiful,” Sercarz says. He likes to use it to bake as well as add sweetness to savory dishes such as pho. If you have soft sticks, you can use a spice grinder or a mortar and pestle to grind it unlike cassia cinnamon, which is very hard.

Cassia Cinnamon (Cinnamomum cassia)

The bark from this laurel tree in China is very thick and hard to break. “It’s rich in essential oil, which makes it pungent and fragrant,” Sercarz says. “It offers a great counterbalance to dishes such as lamb.” Expect a dark hue to the cinnamon and a spicy, strong flavor with some bitter notes.

Korintje Cinnamon (Cinnamomum burmannii)

Produced in Indonesia, this is a type of cassia that’s mild and likely what you’re most familiar with, as it makes up the majority of what is in North America’s commercial production. “It’s widely available, it’s cheap, and that’s what‘s usually in the bottle when it says just ‘cinnamon,’” Wilkins says. You can use this type of cinnamon in any of your sweet or savory recipes.

Vietnamese Cinnamon (Cinnamomum loureiroi)

Vietnamese cinnamon (historically referred to as Saigon cinnamon, which is misleading since it doesn’t actually grow in Saigon–it was just a trading port) is a type of cassia that has a higher volatile oil percentage, which are the fat soluble oils in the plant that give spices flavor. “When you taste it on its own, it’s almost like your brain says it has sugar in it it’s so sweet,” Wilkins says. “It also has a spiciness to it, a really warm heat kind of like a red hot candy. A few brands also sell an heirloom Vietnamese variety, called royal, which will bring more intense sweet and spicy flavor.

Cinnamon Leaves and Cinnamon Buds

Cinnamomum tamala leaves, also known as Indian bay leaves, can be used to infuse a musky, warm aroma in broths or dishes such as biryanis or curries. Cinnamon buds come from the cinnamon tree that Sercarz says “look like a clove, but without the flower.” It can be used to infuse the warm spice in sauces, stews, or roasted vegetables. “They’re mild and delicate without overpowering,” he says.

“”When you see a bottle of cinnamon that looks dry and dusty or faded out, that usually means all the oils have evaporated or it started off with a very low volatile oil content, which means there isn’t going to be a whole lot of flavor.” – Alex Wilkins, VP of product for The Spice House“

How Long Does Cinnamon Last?

Wilkins recommends using your spice within 6 to 12 months after popping the seal, but it mostly depends on how you’re storing it. “The best way is a glass bottle because you get a seal that’s airtight and completely moisture proof, Wilkins says. “Keep them in the dark. Light exposure causes oxidation and keep it away from heat.” Overall, it’s important to trust your senses to know if your cinnamon is still good. “It should have a powerful aroma,” Wilkins says. “Smell it and taste it. If it doesn’t hit you with flavor, you’ve probably had it too long.”

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