Spice
Cinnamon
Cinnamon is the aromatic inner bark of Cinnamomum trees, sold as quills or ground powder. True Ceylon cinnamon is delicate and sweet; cassia types are bolder, redder, and more common in mass markets. Used in baking, braises, chai, and savoury stews. Quills keep aroma longer than pre-ground powder.
Also known as: Kurundu, Ròuguì
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Breeds, cuts & preparations
Variety
Ceylon CinnamonChinese CassiaCinnamomum burmanniiCinnamomum cassiaCinnamomum loureiroiCinnamomum verumIndonesian CassiaKorintjeSaigon CinnamonTrue CinnamonVietnamese Cinnamon
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicExport GradeFair TradeHand HarvestedNon-GMOOrganicPesticide FreeSingle OriginSun Dried
Preparation
CrackedDriedFreshGroundPowderRoastedToastedWhole
CommonCharacteristic
AromaticDelicateFloralPungentSpicySweetWarmWoody
History
LK
Ceylon cinnamon was harvested in Sri Lanka and traded as a luxury bark spice.
IT
Roman and medieval Europe prized cinnamon among the costliest imported spices.
Colonial powers contested cinnamon islands while cassia expanded from China and Southeast Asia.
Cassia and Ceylon cinnamon both entered global grocery spice racks at scale.