What are The Differences between Saigon ,Ceylon , and “regular” Cinnamons?

Do you know the cinnamon you bought in the grocery store might not be the real cinnamon? And what is “cinnamon” anyway?Well, you might think, cinnamon is cinnamon, the thing you put in cinnamon rolls and apple pie right? As it turns out, it’s not that straightforward. So today we will dive deeper into the question of what cinnamon actually is. With PAA.

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Today’s query is “Saigon cinnamon, Ceylon cinnamon, and “regular” cinnamon. What are the differences?”. We will start by exploring what is cinnamon, what are the differences between different varieties and are the differences actually matter.

So let’s start with our first question

What is Cinnamon?

As it turns out, cinnamon is actually not one species, cinnamon refers to several plant species and the commercial spice products they produce, all of which are part of the Cinnamomum genus in the Lauraceae family.

Only a handful of Cinnamomum species are cultivated for their spices. One of the most commercially valuable cinnamons is:

Cinnamomum verum, or C. zeylanicum, is known as “Ceylon cinnamon” due to its origin in Sri Lanka (formerly called Ceylon) and is considered “true cinnamon”. However, The status of Ceylon cinnamon as the “only true cinnamon” is a subject of ongoing debate and discussion.

In addition to Ceylon cinnamon, the majority of cinnamon traded globally comes from three other species, often called “cassia”, this kind of cinnamon includes

1. Cinnamomum burmanni (aka Indonesian cinnamon or Padang cassia)
2. Cinnamomum cassia(aka Chinese cinnamon or Chinese cassia), and
3. Cinnamomum loureiroi (aka Saigon cinnamon or Vietnamese cassia),

According to an article titled “CINNAMON MARKET SIZE & SHARE ANALYSIS – GROWTH TRENDS & FORECASTS ” published by mordorintelligence.com,which is a market research and consulting firm providing insights and analysis on various industries and markets worldwide,

 In 2018, Indonesia and China were responsible for 70% of the world’s cinnamon production, with Indonesia contributing nearly 40% and China 30%.

In the grocery store, specialty stores, and online, cinnamon is usually labeled as one of the following: Saigon cinnamon, cinnamon (aka regular cinnamon), and Ceylon Cinnamon

But what are the differences between them and how do you know which is which?

So

What is The Difference between Saigon, Regular, and Ceylon Cinnamon?

This question can be answered by two articles, one article titled “The Difference Between Saigon Cinnamon & Regular Cinnamon” published by Livestrong.com which is a health and wellness website that provides information, and advice.

And another article titled “Why is Saigon Cinnamon stronger than Ceylon Cinnamon ” was published by Slofoodgroup.com which is an online retailer of artisanal spices, herbs, and gourmet ingredients.

According to these two sources, the difference between Saigon cinnamon, regular cinnamon, and Ceylon cinnamon lies in their origin, flavor, and chemical composition. 

Within them, the only “true” cinnamon variety is Ceylon cinnamon, sourced from the Cinnamomum Verum tree. It is made from the inner bark of the tree, which naturally rolls into “sticks” or “quills” as it dries.  Sri Lanka remains the principal supplier of true cinnamon bark and its leaf oils.

It is considered the original and authentic form of cinnamon, with a distinctive flavor and aroma that sets it apart from other varieties. 

However, the notion of it being the only “true” cinnamon is subjective and open to debate, as different cinnamon species and cultivars can also offer unique qualities and benefits. So in this case , the term “true” itself is subjective, but for now, you only need to know when people referring to the term “true” cinnamon, they usually refer to Cinnamomum Verum aka Ceylon cinnamon.

Cassia cinnamons, on the other hand, while not “true” cinnamons, are the types you’ll find in most grocery stores and are considered to be more affordable. 

One exception is Saigon cinnamon, which is a type of Cassia cinnamon, but It is regarded as a premium variant and is typically found in specialty spice stores or online. 

Other cinnamons that are simply labeled as cinnamons are usually Chinese cinnamon (aka Cinnamomum cassia) or Indonesian cinnamon (aka Cinnamomum burmannii), which are two commercially available cinnamons that are considered to be more affordable.

Saigon cinnamon, regular cinnamon, and Ceylon cinnamon have distinct flavors due to their origins in different tree species. 

These trees contain varying amounts of a compound called cinnamaldehyde, which is responsible for cinnamon’s flavor, aroma, and color. The highest concentrations of this compound are found in Vietnamese varieties, such as Saigon cinnamon aka Cinnamomum loureiroi.

Consequently, Saigon cinnamon has a much stronger, spicier, and more intense flavor compared to regular cinnamon, while Ceylon cinnamon is considered delicate.

To Summarize:

• Saigon cinnamon (aka Cinnamomum loureiroi), also known as Vietnamese cinnamon, has the strongest flavor among all cinnamon varieties due to its high cinnamaldehyde content.’
• Regular cinnamon usually refers to cassia cinnamon, which includes Chinese cinnamon (Cinnamomum cassia) and Indonesian cinnamon (Cinnamomum burmannii). Cassia cinnamon varieties are more widely available and are generally more affordable than true cinnamon.
• Ceylon cinnamon (Cinnamomum verum) is considered true cinnamon and originates from Sri Lanka. It has a more complex and delicate flavor compared to other varieties and is particularly valued in English and Mexican desserts.

I also have prepared a helpful table here:

Feature	Saigon Cinnamon (Cinnamomum loureiroi)	Regular Cinnamon (Cinnamomum cassia/ Cinnamomum burmannii)	Ceylon Cinnamon (Cinnamomum verum)
Origin	Vietnam	China and Indonesia	Sri Lanka
Flavor	Strong, spicy, sweet	Mild to moderate, more common	Complex, delicate
Type	Cassia cinnamon	Cassia cinnamon	True cinnamon
Cinnamaldehyde Content	High	Moderate	Low
Coumarin Content	High	High	Significantly lower
Availability	Specialty spice shops or online	Widely available in grocery stores	Specialty spice shops or online
Use in Cooking and Desserts	Suitable for strong-flavored dishes	Suitable for most dishes	Suitable for English and Mexican desserts

 

So

How Do We Tell Saigon, Regular, and Ceylon Cinnamon Apart?

While you can tell them apart by just reading the label, if you do not trust the labels,  you can tell them apart using various methods.For example,

A study published in the Journal of Agricultural and Food Chemistry in March 2014 highlights that the Cinnamons that we commonly use comprise four primary cinnamon species, and demonstrates a simple, fast, and reliable analytical method that can be used to differentiate four different species of cinnamons.

In this study, the researchers obtained 53 cinnamon samples from McCormick & Co., Inc. which is an American food company that manufactures, markets and distributes spices.

Then, they put these samples into a special machine called a mass spectrometer, which analyzed them and created a unique “fingerprint” for each cinnamon species.

These fingerprints are like graphs that show the amounts of different parts in each cinnamon sample. By looking at and comparing these fingerprints, the scientists could see special patterns that were specific to each type of cinnamon. This way, they could tell the four main cinnamon species apart from each other accurately.

What are The Benefits and Risks of Saigon, Ceylon, and “regular” Cinnamons?

According to healthline’s article,Cinnamon has been studied for its potential health benefits, including managing blood sugar levels, promoting circulation, and providing beneficial antioxidants. Some research suggests that cinnamon may help regulate blood sugar levels, particularly in people with type 2 diabetes. 

Additionally, cinnamon has been found to possess anti-inflammatory properties and may contribute to improved blood circulation.

However, more research is needed to fully understand the extent of these benefits, and individual responses may vary. It is important to consult a healthcare professional before using cinnamon as a supplement or making significant dietary changes.

In addition, too much cinnamon may cause health problems due to the presence of coumarin, a toxic compound found naturally in several plants, including Cinnamomum trees. Coumarin gives cinnamon its aroma, but excessive amounts can lead to liver damage.

So 

How Much Cinnamon is Safe to Eat?

According to the European Food Safety Authority, a tolerable daily intake of coumarin is 0.05 mg per pound (0.1 mg per kilogram) of body weight. For Saigon cinnamon, this equates to about 1 teaspoon (2.5 grams) daily. Consuming cinnamon within this limit is considered safe, but it’s important to be cautious with intake due to the potential risks associated with high coumarin levels.

The coumarin levels differ significantly between, Saigon cinnamon, Regular cinnamon and Ceylon cinnamon. A study published in  the National Library of Medicine titled ”Cassia cinnamon as a source of coumarin in cinnamon-flavored food and food supplements in the United States”    found only trace amounts of coumarin in Ceylon cinnamon, while Cassia bark contains substantial levels.

Therefore, Ceylon cinnamon is considered the safer variety.

Finally, I want to spend a little bit more time talking about the lesser-known Saigon cinnamon, so

What is Saigon Cinnamon?

This question is answered by Wikipedia’s Saigon cinnamon entry and another article titled “WHAT IS VIETNAMESE SAIGON CINNAMON” published by whiteonricecouple.com.

WhiteOnRiceCouple.com is a food, recipe, and lifestyle blog run by Todd Porter and Diane Cu, a photographer and food stylist duo, featuring diverse recipes, gardening tips, and travel stories.

According to these two articles, Vietnamese Saigon cinnamon, scientifically known as Cinnamomum loureiroi, is a type of cassia tree native to the mountainous regions of Central and Northern Vietnam. 

Among cinnamon varieties, Vietnamese cinnamon is considered the most aromatic due to its high concentration of essential oils, which accounts for its intense, sweet, and spicy flavor.

The harvesting process for Vietnamese cinnamon typically takes place during the summer months when the oil content is at its peak. 

Once harvested, the bark is stripped and allowed to dry, which causes it to curl into long, curled strips measuring about 12″-16″ in length. These strips are the most authentic form of Vietnamese cinnamon and are highly sought after by culinary experts.

Vietnamese Saigon cinnamon is often used in small quantities to enhance the flavors of various dishes, ranging from baked goods to stews and soup stocks.

 Its rich, sweet, and robustly spicy taste is often likened to “red hot” candy, setting it apart from other cinnamon varieties that may be more subtly sweet or even lack sweetness altogether.

Due to the high demand for this spice, it is not uncommon for merchants to mix in or add other inferior cinnamon varieties to Vietnamese cinnamon. It’s important to taste the cinnamon before purchasing to ensure you’re getting the authentic product. The real deal should have an intensely sweet and spicy flavor reminiscent of red hot candy.

Vietnamese cinnamon is available in various forms, including whole bark, chips (broken bark pieces), and powder. Each form has its own use in culinary applications, but it’s essential to be cautious when using Vietnamese cinnamon due to its potency. When cooking with it, start with a small amount and adjust according to taste, as its high oil content can easily overpower a dish with cinnamon flavors.

Saigon cinnamon, although a popular marketing term, is somewhat misleading as it is not produced in or around Ho Chi Minh City (formerly known as “Saigon”). Instead, it is cultivated in the Central Highlands of Vietnam, particularly in the Quang Nam Province.

So

Can you use Saigon Cinnamon for Baking?

This question can be answered by an article titled “What You Should Know Before Using Saigon Cinnamon” published by Mashed.com which is a website that provides food-related content, including recipes, cooking tips, kitchen hacks, and insights into popular food brands and trends.

Yes, you can use Saigon cinnamon for baking. Although it has a more intense and peppery flavor compared to Ceylon cinnamon, it can still add a unique, earthy, and spicy sweetness to your baked goods. 

Saigon cinnamon’s strong flavor comes from a higher concentration of cinnamaldehyde in its essential oils. However, be mindful of its higher coumarin content, which can be toxic if consumed in large amounts. 

Here are some cooking tips and advice for using Saigon cinnamon in baking:

1. Start with a small amount: Since Saigon cinnamon has a stronger flavor than Ceylon cinnamon and regular cinnamon, begin by using a smaller quantity than you would with Ceylon cinnamon and regular cinnamon. You can always add more if needed, but it’s difficult to reverse the intensity once added.
2. Taste and adjust: As you’re preparing your recipe, taste your batter or dough and adjust the cinnamon quantity as needed. This will help you achieve the desired flavor without overwhelming the other ingredients in your dish.
3. Pair with complementary flavors: Saigon cinnamon pairs well with flavors such as apples, pears, chocolate, nuts, and warm spices like nutmeg, cloves, and allspice. Experiment with these combinations to create unique and delicious treats.
4. Be mindful of coumarin content: Remember that Saigon cinnamon has a higher coumarin content, which can be toxic in large amounts. Limit your daily consumption to no more than one teaspoon per day.
5. Use in both sweet and savory dishes: While Saigon cinnamon is a popular addition to sweets like cookies, pies, and cakes, it can also be used in savory dishes. Try using it in marinades, rubs, or as a spice in curry recipes for a surprising twist.
6. Store properly: To maintain the freshness and potency of Saigon cinnamon, store it in an airtight container, away from heat, light, and moisture. This will help preserve its flavor and extend its shelf life.

By following these tips, you can make the most of Saigon cinnamon’s unique flavor profile, enhancing the taste of your baked goods while also enjoying its potential health benefits.

But wait, do different cinnamons actually taste different when used in baking? How much is the difference?

So 

Do Different Cinnamons Actually Taste Different when Used in Baking?

According to an article titled “‘True’ cinnamon is pricey, but is there an honest difference?” published on Chicago Tribune:

Yes, different types of cinnamon can taste different, with some subtleties in their flavors. However, the differences are usually subtle and might not be discernible, especially when used in baking or cooking. 

The two most common types of cinnamon are Ceylon cinnamon, often referred to as “true” cinnamon, and cassia cinnamon. While some people may argue that Ceylon cinnamon has a more sophisticated, subtle flavor, blind tastings have suggested that most people cannot tell the difference.

The main flavor component in cinnamon comes from a group of essential oils, which can vary slightly between different species of the Cinnamomum genus. However, as mentioned, these differences are typically so minor that they won’t significantly impact the flavor of your baked goods.

During a taste test conducted by the Washington Post Food, various cinnamon types were tested, including dollar-store cinnamon and more expensive variants. The results were inconclusive, with both cheap and pricier cinnamons having fans and detractors. The overall favorite was a supermarket standard, suggesting that price and supposed quality do not always correlate with preference.

In the end, most tasters found that while the cinnamons tasted different when tasted in simple syrup, the differences were harder to discern when the cinnamon was used in cinnamon toast. This suggests that the differences in flavor between different types of cinnamon become even less noticeable when used in baking or cooking.

Therefore, while there are differences in the taste of different types of cinnamon, these differences are usually minor and become even less noticeable when used in baking. As such, it’s often more practical to choose your cinnamon based on price rather than the subtleties of flavor, unless you’re using it in a context where its distinct flavor will be highlighted.

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