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Cinnamon is a spice obtained from the Cinnamomum genus tree's bark and is commonly used in every household. It is mainly aromatic and helps enhance the taste and aroma, ranging from tea to salty and sweet dishes. Cinnamon is a versatile ingredient adding a unique flavour to any dish. While cinnamon is unmatched in taste, its medicinal properties cannot be ignored. This spice has anti-inflammatory properties, rich in antioxidants, lowers blood sugar levels, helps fight bacterial infections and reduces the risk of heart disease. Are you also using cinnamon in your home? Of course, but do you know that many different varieties of cinnamon are available in the whole world, which you hardly know about? Today we are telling you about those different types of cinnamon.
Indonesian cinnamon or Korintje cinnamon
Korintje cinnamon also known as Indonesian cinnamon is used in cookies, cakes, chutneys, pies, soups, curries, teas or sauces. Do you know that Indonesia produces the most considerable amount of cinnamon globally? Particularly on the island of Sumatra, where the western Kerrigan's region is the centre of production, included in international dishes. The peppery flavour of the bark is reminiscent of hot cinnamon candy and is popular in many sweet baking recipes.
Vietnamese Cinnamon or Saigon Cinnamon
This is such a variety of cinnamon, whose aroma and flavour leaves an indelible impression on your taste buds. Saigon cinnamon produces best in the central mountain woods of Vietnam. The highest quality bark harvested in the spring comes from Qing Ngai Province and is slightly more expensive than Cassia cinnamon or Chinese cinnamon.
Ceylon Cinnamon
Ceylon cinnamon is a thin tree bark known as Sri Lankan cinnamon that grows best in sandy soils. The most crucial advantage of Ceylon cinnamon is that the level of coumarin is ultra-low. Conversely, a high coumarin level increases the chances of liver failure. Therefore, consuming Ceylon cinnamon daily can be a good option.
Chinese cinnamon
Chinese cinnamon originates in southern China and is widely cultivated in South and Southeast Asia. Chinese cinnamon has a less delicate flavour, thicker bark, more difficult to crush, and a rougher texture. Cinnamon buds or cassia is also utilised as a spice, particularly in India, once used by the ancient Romans.
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