Cinnamon Cinnamon is one of the most well-known and most employed spices, but perhaps not everybody knows that it comes in more than one variety. Did you ever realize that when you buy the sticks sometimes they are made up of one single, very hard layer, other times they are made up of a multiplicity of layers that peel off and the sticks look somewhat like bamboo sticks?

This happens because the former belong to the family of Cassia cinnamon, which is principally grown in China, while the latter belong to Ceylon cinnamon, which, as the name states, are grown in Sri Lanka. Cassia cinnamon has a more down-to-earth taste, that is to say more strong and less multi-faceted, while Ceylon cinnamon is more scented and fragrant.

Clearly, unless you mean to prepare something very particular, you can use the one you prefer (or the one you find in your shop), but read carefully your recipe to see if stick cinnamon or powdered cinnamon is expected to be used.

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