Which Type of Cinnamon is Best?

The "best" type of cinnamon depends entirely on your personal preference and what you plan to use it for.

Determining the "best" type of cinnamon isn't about a single superior variety but rather choosing the right one for your desired flavour profile. Different types offer distinct tastes that lend themselves to various culinary applications.

Based on flavour characteristics, two commonly discussed types include Ceylon and Chinese Cassia.

• Ceylon Cinnamon: Often referred to as "true cinnamon," Ceylon cinnamon is known for its nuanced flavour. As noted in the reference, it is delicate, featuring a citrusy-floral aspect that helps to lighten its naturally woody notes. This complexity makes it a favourite for lighter desserts, pastries, and beverages where a subtle yet aromatic spice is desired.
• Chinese Cassia Cinnamon: This is the most common type found in grocery stores. The reference describes Chinese Cassia as having a straightforward, up-front cinnamon flavour. It's bolder and stronger than Ceylon, making it ideal for heartier baked goods like cinnamon rolls, spice blends, and dishes where a prominent cinnamon taste is needed.

Here's a quick comparison based on the described flavour profiles:

Ultimately, the "best" cinnamon for you depends on whether you seek a delicate, complex flavour (like Ceylon) or a bold, classic cinnamon taste (like Chinese Cassia). Experimenting with both can help you discover which suits your needs best.