Cinnamon

Cinnamon is the dried inner bark of various species within the Cinnamomum genus, with the two primary commercial varieties being Ceylon cinnamon (Cinnamomum verum) from Sri Lanka and Cassia cinnamon (Cinnamomum cassia) from China and Southeast Asia. This ancient spice has been treasured across civilizations for thousands of years, mentioned in texts as far back as 2800 BCE in Chinese writings.

Ceylon cinnamon, often called "true cinnamon," presents as thin, delicate quills with a light tan to medium brown color. These quills contain multiple layers of bark rolled together like a scroll, creating a smooth, papery texture that can be easily broken by hand. When examined closely, the cross-section reveals numerous concentric rings of this delicate bark layered upon itself.

Cassia cinnamon, the more common variety in North America, forms thicker, darker, and more rigid quills with a reddish-brown color. Unlike the multi-layered Ceylon variety, Cassia consists of a single thick layer that typically curls from only one side and requires significant force to break.

The aroma of cinnamon offers remarkable complexity with variations between types. Ceylon cinnamon provides a delicate, sweet fragrance with subtle notes of citrus, clove, and floral undertones. Cassia delivers a more robust, straightforward sweetness with pronounced warmth and woody qualities. Both varieties release their fragrance more intensely when freshly ground or heated, with their essential oils becoming more volatile and aromatic.

Flavor-wise, Ceylon cinnamon delivers a refined sweetness with complex floral notes and mild warmth that dissipates quickly on the palate. Cassia provides a more pronounced sweetness coupled with a stronger, lingering heat and subtle astringency. These flavor differences result from their varying chemical compositions—Ceylon contains lower levels of cinnamaldehyde (approximately 50-63%) compared to Cassia (approximately 75-90%).

In culinary applications, cinnamon appears across diverse global traditions—essential in Middle Eastern meat dishes, Indian curries and biryanis, Mexican chocolate preparations, Moroccan tagines, and countless desserts worldwide. The spice functions remarkably in both sweet and savory contexts, capable of enhancing adjacent flavors through its complex aromatic profile.

The essential oil content of cinnamon bark ranges from 0.5-4% depending on variety and growing conditions, creating significant variation in intensity. This oil contains primarily cinnamaldehyde, eugenol, and linalool in varying proportions, creating the distinctive sensory properties associated with each type.

When stored properly in airtight containers away from heat, light, and moisture, whole cinnamon quills maintain their aromatic qualities for approximately 3-4 years, while ground cinnamon begins losing potency after about 6 months due to the increased surface area exposing volatile compounds to air.