Some cinnamon has a "hot" or spicy flavor due to its cinnamaldehyde content. This aromatic compound is the primary contributor to cinnamon's characteristic taste and is described as having a spicy flavor reminiscent of candies like Red Hots or Atomic Fireballs.
Cinnamaldehyde: The Source of the Heat
The intensity of the "hot" sensation varies among different cinnamon varieties. Vietnamese and Chinese cinnamon typically contain higher concentrations of cinnamaldehyde, resulting in a spicier flavor profile compared to other types like Ceylon cinnamon.
- High Cinnamaldehyde Content: Varieties with higher cinnamaldehyde levels, like Vietnamese and Chinese cinnamon, will taste spicier and "hotter."
- Concentration Matters: Even in lower concentrations, cinnamaldehyde is present in all cinnamon, causing a subtle warmth or spice. Highly concentrated forms, such as cinnamon oil used in candies, significantly amplify this effect.
It's important to note that this "hot" sensation isn't heat in the traditional sense (like from chili peppers). Cinnamaldehyde's pungency is a result of its interaction with sensory receptors in the mouth, specifically the TRPA1 receptor, creating a perception of warmth or spiciness. This is similar to how menthol creates a cooling sensation, although it operates via a different mechanism.
The difference in perceived "heat" between different cinnamon products often boils down to the concentration of cinnamaldehyde. Artificial cinnamon flavorings sometimes utilize higher concentrations of cinnamaldehyde to enhance the "hot" flavor, leading to a more intense experience compared to the naturally occurring levels found in many culinary cinnamon products.
The Reddit discussion (https://www.reddit.com/r/answers/comments/et50k/why_is_artificial_flavored_cinnamon_hot_but/) highlights this point, suggesting that actual cinnamon is hot, but the effect is less noticeable in lower concentrations found in everyday cooking. Conversely, products like cinnamon candy utilize concentrated forms of cinnamaldehyde to produce a stronger spicy flavor, resulting in the intensely “hot” taste many associate with cinnamon-flavored confections. A Quora thread (https://www.quora.com/Why-is-cinnamon-candy-always-hot-Why-isnt-cinnamon-used-to-add-heat-in-cooking) reinforces this by stating that cinnamaldehyde, the source of this "hot" sensation, is a skin irritant, and its interaction with the tongue is perceived as heat.
