There are generally considered to be four main types of cinnamon.
These include:
-
Cassia: The most common type found in North American grocery stores. It has a strong, somewhat harsh flavor. It's also the type with a higher coumarin content, which can be problematic in large quantities.
-
Ceylon: Often called "true cinnamon." It has a more delicate and sweeter flavor compared to cassia. Ceylon cinnamon also has a much lower coumarin content.
-
Saigon (Cinnamomum loureiroi): Also known as Vietnamese cinnamon, it boasts a potent and spicy flavor due to its high cinnamaldehyde content.
-
Korintje (Cinnamomum burmannii): Also known as Indonesian cinnamon, it is another type of cassia cinnamon. It has a sweet and mild flavor.
The different types of cinnamon vary in flavor profiles and chemical compositions, particularly in the amount of coumarin they contain. It's worth noting that while these four are the most common, there can be some regional variations and less commercially significant types.
