Everything You Need to Know About Spice Islands Ground Saigon Cinnamon
Think you know all there is to know about cinnamon? Think again. This spice has a history as rich as its flavor. And while it’s one of the most recognizable and popular aromas on the planet, many people don’t realize that not all cinnamon is the same.
There are hundreds of varieties of cinnamon in the world, however there are just two main types that can be found in supermarkets around the United States: Ceylon cinnamon and Cassia cinnamon.
What’s the difference between Ceylon cinnamon and Cassia cinnamon?
Both Ceylon cinnamon and Cassia cinnamon have the warm, distinctive flavor of cinnamon. But if you did a side-by-side taste test, you’d probably be able to spot some differences between the two. Ceylon cinnamon has its roots in Sri Lanka, which was previously known as Ceylon, and is sometimes referred to as “true” cinnamon.
Ceylon cinnamon also has a more mild, delicate flavor than cassia varieties, and you can sometimes taste hints of floral or citrus in it. It’s a popular variety when using cinnamon to make teas and jams, as well as in Mexican recipes like mole and horchata.
Cassia cinnamon on the other hand has a brighter, bolder flavor than Ceylon varieties, often with a hint of sweetness. When in cinnamon stick form, cassia gives off a more reddish-brown color compared to the lighter, more tan color of Ceylon cinnamon sticks.
There are distinct differences between the two cinnamons, and their quality depends greatly on where they are sourced.
So what is the best kind of cinnamon?
Spice Islands only uses premium Cassia cinnamon sourced from the forests of Vietnam. Vietnamese cinnamon has a much higher essential oil content than other cassia varieties, giving it that intense blend of spicy and sweet flavor you get when you bite into a red-hot cinnamon candy.
And while Spice Islands takes care to source only from regions that produce high quality and premium flavor profiles, they understand there is more to sourcing than just finding the best location. They also prize specification, working with the same vendors for decades to create strong partnerships with farmers and collectors.
Along with helping Spice Islands provide consumers with consistent, delicious products, these relationships also allow them to understand the needs of the incredible growers and help to support them in their work.
How can I use Spice Islands Ground Saigon Cinnamon?
Spice Islands Ground Saigon Cinnamon brings potent, rich flavor to any recipe that calls for cinnamon. It’s especially great in baked goods like gooey cinnamon rolls, since it can bring a warm spice that balances out other sugary, creamy ingredients.
It’s also an underappreciated way to bring robust flavor to savory sauces and soups. Whisked with ingredients like maple syrup and apple cider vinegar, our Ground Saigon Cinnamon makes for an easy homemade dressing for a fall salad or a marinade for chicken or sweet potatoes. Or, Ground Saigon Cinnamon can simmer in a curry dish or a butternut squash soup to add complexity and depth even to the simplest of recipes.
You can also check out Spice Islands Cinnamon Sticks, rather than the ground version. They’re an underappreciated secret ingredient that will level up any home recipe. Stick one in the crock pot next time you slow roast a pork shoulder, use it as a stirring stick for a cup of morning tea or an evening cocktail, or simply let it simmer with some water and citrus rinds to bring a warm, calming aroma to your home.
Does all this talk about cinnamon have your mouth watering? We don’t blame you. Nothing hits the spot like the warm intensity of cinnamon. Whether you’re going to whip up a sweet treat or add depth to a savory meal, pick up some Spice Islands Ground Saigon Cinnamon or Cinnamon Sticks to enjoy today! Use our easy Where to Buy tool to locate our cinnamon spices at a store near to you. And don’t forget to visit our Recipes section to find recipes featuring our cinnamon spice offerings as well as many other spices and seasonings from around the world.
