Asking for a friend, really!
My friend tagged me in a post recently on Facebook asking what was the best cinnamon to use in baking. Honestly, I've always just grabbed the bottle of organic ground cinnamon at WF without a second thought. But the replies on her post about Ceylon, Cassia, real and fake cinnamon got me intrigued. So what cinnamon do you use and where do you buy it?
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11 Comments
I do think some of it depends on how you typically use it. If in baking, sure, go full throttle on the "caterwauling solos" (nice turn of phrase!). But if it's to complement other flavors (chutney, jam, curry, meat rubs, etc.) you might want something more akin to Ceylon or even Indonesian - so that the cinnamonness doesn't dominate and overpower.
That being said, I work for King Arthur Flour and we just starting sourcing Madagascar cinnamon which I've kind of fallen in love with! It's much more delicate and floral and sophisticated in flavor; it works really nicely with other spices so for something with a jumble of spices, or a more delicate dessert, I'd recommend giving it a shot. Other than those two types, I wouldn't really ever use just plain grocery story cinnamon.
It's not too hard to get Vietnamese if you live near any urban areas. Whole Foods carries it under their Frontier Spices brand: https://www.frontiercoop.com/spices-and-seasonings/cinnamon?p=2
Vietnamese cinnamon was definitely the most popular cinnamon we stocked. The fresh stuff was VERY potent, far more than what's available in most stores. We'd caution folks to consider cutting down on the measurements depending on their recipe....
I try to avoid calling anything "the best" because food preferences are so subjective! In person, I'd have you smell/taste all the options, but I'll say this: If you like cinnamon, Vietnamese is great for all-purposes and everybody who likes a strong cinnamon flavor loves it. :)
Where I worked, we offered:
Vietnamese (a.k.a., Saigon): Cassia, strong, pure cinnamon flavor a la Cinnabon. High cinnamon oil content.
Chinese: Cassia, strong, varied floral/fruity/spicy aromas. I use this in sweet and savory dishes.
Indonesian (a.k.a., Korintje): Cassia, a nice midpoint, fruity
Ceylon (a.k.a., Sri Lankan): Verum (translated as "true"), mild, smooth, more of a team player.
I always order from the Spice House. Same suppliers as Penzeys, but cheaper. Personally, I prefer Vietnamese/Chinese for baking, Chinese for...uh...Chinese dishes, and Ceylon for Mexican. But I still get freebies from my former workplace. :P
As for the fake vs real cinnamon, Korintje and Saigon are from the cassia tree. The only true cinnamon is the Ceylon variety and it has a milder flavor more honey and fruit like (not my words, from: http://www.seriouseats.com/2011/01/spice-hunting-cinnamon-canela-ceylon-saigon-cassia.html). The link has some good info about cinnamon vs cassia. I don't think one is necessarily better than the other. They both have their own merits. It all comes down to your preferences.