What cinnamon do you prefer?

What cinnamon do you prefer?

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  1. I recently repurchased Vietnamese Cinnamon. It’s exquisite. I use it with no changes to recipes but I found it’s flavor profile make a great dessert coffee. I just dust the top of my coffee with the cinnamon and start the brewing. My wife loved it.

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  2. Country Cinnamon Production 2011 % of World Total
    Indonesia 92,900 m/t 46.7%
    China 67,123 m/t 33.7%
    Viet Nam 20,258 m/t 10.1%
    Sri Lanka 15,940 m/t 8.0%
    Madagascar 2,300 m/t 1.1%

    What cinnamon do you prefer?

    List Notes: Cinnamon production is in metric tonnes (m/t) for the year 2011 (latest year for which statistics are available). This top 5 list may include official, semi-official or estimated data gathered by the Food and Agriculture Organization of the United Nations.
    Native to Ceylon (Sri Lanka), true cinnamon, Cinnamomum zeylanicum, dates back in Chinese writings to 2800 B.C., and is still known as kwai in the Chinese language today. Its botanical name derives from the Hebraic and Arabic term “amomon”, meaning fragrant spice plant.
    Sri Lanka was traditionally the largest producer and exporter of cinnamon but has been recently replaced by Indonesia although SriLankan cinnamon is considered to be of a higher quality. Around 350,000 families are dependent on the cinnamon industry in Sri Lanka, with about 30,000 employed to peel the bark from the cinnamon trees. The main market for Sri Lankan cinnamon is Mexico but exports also go to the US, Peru, Bolivia, Chile and Guatemala.
    There are two types of the spice called “cinnamon”, Cinnamomum aromaticum or “cassia” and Cinnamomum verum or “true cinnamon”. Cassia is a term used to describe cinnamon that originates from China and elsewhere in Southeast Asia, primarily Chinese cinnamon, Vietnamese or Saigon cinnamon and Indonesian cinnamon. These cinnamon varieties have a stronger, more intense and often hotter flavor than Ceylon cinnamon due to an increased percentage of cinnamaldehyde, up to 5-6% by weight.
    Cassia also has a significant amount of the blood-thinning phytochemical coumarin, which is used in synthetic form as a fragrance chemical for perfumes and for fragranced soaps and detergents. From 1971 to 1991 Cassia was banned in Germany.
    Today cinnamon is one of the most common of all spices. However, it was once rare and highly sought after. The quest for cinnamon was a major factor leading to exploration of the world in the 15th century.
    Thanks to : Top5ofanything

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  3. There are hundreds of types of Cinnamon. But only 4 types or varieties of Cinnamon are used for commercial purposes. These are Ceylon Cinnamon, Cassia Cinnamon, Saigon Cinnamon and Korintje Cinnamon. All Cassia type Cinnamon are hard and have high levels of Coumarin a substance known to cause liver damage, while Ceylon Cinnamon is the only soft and brittle Cinnamon with ultra low Coumarin levels. If you are taking Cinnamon for health reasons, then you must and should switch to Ceylon Cinnamon as it has lower levels of Coumarin. For fine desserts Ceylon Cinnamon is an absolute must because it is subtle, smells very mild and is slightly sweeter in taste. It never takes center stage in the recipe but adds a very complex flavor. Although Ceylon Cinnamon smells mild, if you grind and add it to baked goods or Cinnamon french toast for example, the aroma it gives off is a very sophisticated and fragrant smell. However because the supply in the US is overwhelmingly Cassia Cinnamon, most people use Cassia Cinnamon.
    Indonesia is the chief supplier of Cassia Cinnamon. This is because it is much cheaper than Ceylon Cinnamon which tends to be expensive because of the hand crafted process needed to harvest it and roll it in multiple thin layers. Cassia Cinnamon is a hard bark that is spicy, smells pretty strong and sometimes bitter. Around 70% of North America uses Cassia Cinnamon.

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  4. What cinnamon do you prefer?
    I use a lot of ground cinnamon, so I tend to buy whatever is convenient in my local Chinese or Indian markets. This means that every batch is different (freshness, strength and flavor), so I adjust my use in recipes.
    When I buy cinnamon bark, I have a prejudice in favor of VietNamese cinnamon.

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  5. The two major types of cinnamon used in food preparation are Ceylon cinnamon and Cassia cinnamon. Ceylon cinnamon (Cinnamomum verum or Cinnamomum zeylanicum), native to Sri Lanka, is also known as “true cinnamon.” This is NOT the predominant spice typically sold as cinnamon.
    but i prefer the spicy one.

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