Cinnamon

courtesy of Spice Hunter

There are at least 4 species of the Cinnamomum genus which are used for cinnamon: Cinnamomum cassia, C. burmanii, C. loureirii, and C. zeylanicum. C. cassia, C. burmanii, and C. loureirii are all considered "cassia" types of cinnamon. Cassia cinnamon is reddish brown in color with a strong characteristic aroma and flavor.

Quite different from cassia type cinnamon is C. zeylanicum, the Sri Lankan or Ceylon cinnamon often referred to as "true" cinnamon. Not widely available in the U.S., this cinnamon is tan in color, with flavor and aroma so much milder than that of cassia that the average person in this country would consider it a weak or poor cinnamon.

In labeling, any bark from the Cinnamomum genus (whether cassia or Ceylon-type) may be called "cinnamon." The higher the oil content, the more intensive the aroma and flavor. Thus it is that the cassia types of cinnamon, which average higher in oil content than the Ceylon types, are rated superior by the cinnamon-loving American market.

Saigon Cinnamon (Cinnamomum loureirii) has traditionally been considered the finest quality cinnamon due to the fact that its volatile oil content runs higher than that of other types. Saigon cinnamon is reddish brown and has a distinctly sweet flavor. The Spice Hunter's Highland Harvested Saigon (tm) Cinnamon is sourced from the highlands of Vietnam, with a minimum of 5% volatile oil - which accounts for its intense aroma and wonderful taste!

Cinnamon is also suppose to help your body lower it sugar levels.  If this is true, then there are health benefits to cinnamon as well.

Cinnamon is used in both savory and sweet dishes.