Cinnamon

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Cinnamon is a reference to the genus Cinnamomum, which has hundreds of members.

As a spice, there are roughly four variants of cinnamon commonly sold throughout the world:

• Ceylon cinnamon, Mexican cinnamon (Cinnamomum Zeylanicum)

smoother taste, so e.g. preferred in desserts

lower coumarin content. Coumarin is a blood thinner, and makes your liver work a little harder. The difference between ceylon and cassia exists, but when used as a spice (i.e. low amounts), the difference is too small to care about.

the rolled quills are typically ceylon - bark from cassia and various other are not supple enough to roll (verify)

• Cassia cinnamon, Chinese cinnamon (Cinnamomum Aromaticum)

• Saigon cinnamon, Vietnam cinnamon (Cinnamomum Loureiroi)

• Indonesian cinnamon (Cinnamomum Burmanni)

In most places you can get one or two, and they're not always distinguished. You may get ceylon and cassia, and cassia may mean 'any other'.

In Europe you mostly get Ceylon (the orangy curls, or the powder), and also cassia (often more bark-like sticks), though the two are sometimes hard to tell apart.

In north america you more easily get cassia.

There is also a difference between:

• cinnamon powder - ground bark

Ceylon is easier to grind yourself, being softer and has more easily separated layers

• cinnamon bark - the sticks you can cook with your food

Some recipes call specifically for cinnamon bark, often for a stronger, more bitter taste.

• cinnamon leaf - easier, cheaper, somewhat different chemically

• cinnamon bark oil - smells better than leaf oil. Antibacterial. You can ingest it. Not everone's skin agrees with it, so perhaps avoid massage oils with it.

• cinnamon leaf oil

• cinnamon buds/flowers - often dried buds, looking like cloves, used as a spice in some places (China, Indonesia, India). Taste similar, but a little milder and more floral

• cinnamon root

In various languages

• Dutch: Kaneel
• German: Zimt
• Hindi: dhalchini