Exploring the Rich Diversity of Cinnamon
Cinnamon is an aromatic spice derived from the inner bark of trees belonging to the genus Cinnamomum. It is known for its warm, sweet flavor, and distinctive aroma, which adds depth and richness to a wide range of culinary dishes and beverages. Cinnamon is used in both savory and sweet recipes, including baked goods, curries, desserts, and not drinks. Cinnamon comes in different types, each has its special taste and origin.
Ceylon Cinnamon
Ceylon cinnamon (Cinnamomum verum), also known as “true cinnamon”, it’s native to Sri Lanka (formerly Ceylon), hence the name. It has a delicate, sweet flavor with subtle citrus undertones. It’s considered milder and sweeter than other varieties. Ceylon cinnamon is considered to be of higher quality.
Cassia Cinnamon
Cassia cinnamon (Cinnamomum cassia) is commonly found in North America and is often labeled simply as “cinnamon”. It is native to China and is also grown in other regions. Cassia cinnamon is darker in color and has a stronger, more intense flavor compared to Ceylon cinnamon. It is often described as spicy and slightly bitter with a warm and woody aroma. There are several varieties of cassia cinnamon, some popular ones are Saigon cinnamon and Korintje cinnamon.
Saigon cinnamon (Cinnamomum loureiroi) is a variety of cassia cinnamon found in Vietnam. This type of cinnamon has a strong flavor and aroma. It is characterized by its bold, spicy taste, and robust aroma. Saigon cinnamon is considered one of the highest-quality cassia cinnamon available.
Korintje cinnamon (Cinnamomum burmannii) is also popular as Indonesian cinnamon. It has a moderately strong flavor that falls between Ceylon cinnamon and Saigon cinnamon that described as having a warm, sweet-spicy taste. Korintje cinnamon is commonly used in baking and cooking, especially in Indonesian cooking. Ceylon cinnamon and cassia cinnamon also have a different appearance. Ceylon cinnamon has a light brown color with thin and fragile bark layers while Cassia, Saigon, and Korintje cinnamon has a darker reddish-brown color and thicker bark layers.
PT Mitra Ayu offers Cinnamon bark oil and Cinnamon bark Oleoresin from Korintje Cinnamon (Cinnamomum burmannii) uniquely processed by Supercritical CO2 Extraction.
For inquiries on Cinnamon products, please contact us here or email us at info@ptmitraayu.com.
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