Overview
This lecture covers the four main commercially used types of cinnamon, highlighting their differences in appearance, origin, flavor, and health implications, especially related to coumarin content.
Main Types of Cinnamon
- Four main types: Ceylon, Cassia, Saigon, and Korintje Cinnamon.
- Ceylon Cinnamon is soft, crumbly, cigar-rolled, and lighter in color.
- Cassia, Saigon, and Korintje Cinnamon are hard, hollow, single-rolled, and darker.
- All except Ceylon are Cassia-type cinnamons with similar characteristics.
Scientific Names and Origins
- Ceylon Cinnamon (Cinnamomum zeylanicum/verum): Mainly from Sri Lanka, also called True or Mexican Cinnamon.
- Indonesian/Korintje Cinnamon (Cinnamomum burmanni): Originates from Indonesia.
- Saigon Cinnamon (Cinnamomum loureiroi): Originates from Vietnam.
- Cassia/Chinese Cinnamon (Cinnamomum aromaticum): Originates from China.
Coumarin Content and Health Risks
- Coumarin is a substance that can cause liver damage; present in high levels in Cassia-type cinnamons.
- Ceylon Cinnamon has ultra-low coumarin (0.017 g/kg).
- Indonesian (2.15 g/kg), Saigon (6.97 g/kg), and Cassia (0.31 g/kg) cinnamons have high coumarin.
- The European Food Safety Authority recommends a safe coumarin limit of 0.1 mg/kg body weight per day.
- Ceylon Cinnamon is safest for daily or health-related use.
Taste and Culinary Uses
- Ceylon: Mild, sweet taste; ideal for desserts and complex flavors.
- Cassia: Spicy, strong, sometimes bitter; widely used due to lower cost.
- Saigon: Strong, spicy, high oil, intense flavor.
- Korintje: Spicy, strong; most Cassia in North America is from Indonesia.
- Ceylon's subtlety is preferred in European, Middle Eastern, and Mexican desserts.
Physical Characteristics
- Ceylon: Softer, crumbly, multiple thin layers, light to medium reddish brown.
- Cassia/Saigon/Korintje: Hard, single rolled, dark reddish brown, pungent aroma.
- Ceylon trees grow up to 49 ft; Cassia trees are shorter.
Key Terms & Definitions
- Ceylon Cinnamon — "True" cinnamon, soft, low coumarin, preferred for health and baking.
- Cassia Cinnamon — Hard, high-coumarin cinnamon, includes Saigon and Korintje types.
- Coumarin — A natural substance in cinnamon, toxic to the liver in high doses.
- Saigon Cinnamon — Vietnamese cinnamon, very spicy, high oil, high coumarin.
- Korintje Cinnamon — Indonesian cinnamon, strong flavor, high coumarin.
Action Items / Next Steps
- Use Ceylon Cinnamon if taking cinnamon regularly for health.
- Be cautious of coumarin content in Cassia-type cinnamons.
- Review recommended daily limits on coumarin.
- Read more about coumarin in cinnamon if concerned about health impacts.