Cinnamon is often referred to as the second most popular spice, after black pepper, in the United States and Europe. It is a spice obtained from the inner bark of several tree species from the genus Cinnamomum, an evergreen tree characterized by oval-shaped leaves, thick bark and a berry fruit. Strips of this bark are dried until they curl into rolls known as cinnamon sticks or quills. These can then be ground into powder or made into an extract. The trees can grow 30 to 50 feet high in their natural state but most farmers keep their trees at a bushier and shorter height  which is easier to harvest.

Not all cinnamon is created equal as they  can be very different especially when it comes to heat. The origin of the cinnamon does matter as well as the age of the bark when harvested. The taste can also be different depending on how the cinnamon is used in recipes; whether sprinkled on top of hot buttered rum or baked in a holiday favorite, gingerbread men. Expiration dates can play a role in cinnamons taste as well.  So can the quality depending on soil conditions and what it is grown for. So, what is good for one recipe may be the wrong choice for another recipe. Baking can dramatically mellow its flavor.

Volatile oils can range from 1.9 percent in Indonesian cinnamons and over 5 percent in Vietnamese cinnamons. There are three main volatile oils responsible for cinnamon’s flavor.The most abundant oil is cinnamaldehyde which gives cinnamon its spiciness. The other two oils, eugenol and linalool give cinnamon its floral and clove aromas and are present in only small amounts.

During a Cook’s Illustrated experiment with different cinnamons an Indonesian-sourced cinnamon from Badia  (Canela en Rama) was given low marks  due to its musty aftertaste. Came to find out the manufacturer adds 2 percent soybean oil as a processing aid – yes, there are other factors that can affect cinnamons taste.

There are hundreds of types of cinnamon but only 5 varieties are used for commercial purposes.

1. Ceylon cinnamon, true cinnamon, Mexican cinnamon
2. Indonesian cinnamon, Korintje
3. cinnamon, Padang Cassia
4. Saigon cinnamon, Vietnamese Cassia, Vietnamese cinnamon
5. Cassia cinnamon, false cinnamon or Chinese cinnamon

The first variety (Ceylon) is native to Sri Lanka and the southwest coast of India. It is now cultivated in Mexico (at one time was the biggest importer of Ceylon) as well as in the West Indies and islands of the east coast of Africa. It is mild and  its flavor tends towards vanilla with a warm floral note with hints of heat and honeyed fruit. It is usually sold in stick form which are made up of many thin layers of cinnamon bark that are soft enough to crumble into a spice grinder.

There are two main types of cinnamon. The first is Ceylon cinnamon, “true cinnamon”  or Mexican cinnamon also known as canela comes from Sri Lanka (90 percent). It has a warm, citrusy aroma with subtle notes of cloves. Ceylon has a sweeter more delicate flavor and the sticks are softer than Cassia cinnamon. Some say this is the best cinnamon for fine desserts as it never takes center stage but adds a very complex flavor.  It is expensive because of the hand crafted process needed to harvest it and roll it in multiple layers.

Cinnamon Ceylon quills are soft quills from the evergreen, bushy tree of the laurel family Cinnamoum zeylanicum. Warm, sweet and aromatic – true Ceylon cinnamon.

Cassia cinnamon includes the last 4 varieties from above. They are very similar to each other with slight variations in color, taste and shape. This is the cinnamon most people have been using in the United States. Desserts can taste very different depending on what cinnamon you use. It is native to the Eastern Himalayan Mountains and Southeast Asia. Cassia cinnamon or Chinese cinnamon has a hard bark, is hot,  pungent with a full-bodied taste and has a distinctly sweet taste.

It is a common ingredient in sweet and savory cooking and a common ingredient in everything from baking to Indian and Middle Eastern dishes, North African cooking such as Moroccan lamb.Cinnamon  gets its flavor from an aromatic essential oil that it contains.

The extracts from the bark are used for medicinal purposes and have many health benefits. Cinnamon oil is made by steam distilling the leaves of the tree or bark and is used in food processing, fine perfumes, aroma therapy and medication. If you take cinnamon for health reasons, you should be taking Ceylon Cinnamon! I will not get into the health benefits/side effects of cinnamon but Ceylon cinnamon has the lowest amount of coumarin. Both varieties do have health benefits.

How do you like to use ground cinnamon –  mixed with sugar and sprinkled (1/2 cup granulated sugar + 1 tbsp. cinnamon or to taste) on buttered toast? This was my first experience with cinnamon as a child and I still enjoy it to this day.   Maybe you prefer it swirled into oatmeal or dusted over lattes, eggnog or hot buttered rum. The number of “sweet” recipes that call for cinnamon – apple pie, breads, cinnamon rolls, donuts, cookies are endless. You can buy cinnamon flavored tea or cinnamon apple spice too.

It’s a great spice for savory food such as roasted maple sweet potatoes or with lamb pita burgers.

For crafts I use applesauce and cinnamon and make gingerbread ornaments to hang on the tree. I even made mini ones to hang on my kitchen and garden trees.

For a few years I put the kids’ pictures on the cookies like I did below for Gene and me. How about buying bulk cinnamon at a discount store and making Applesauce and Cinnamon Ornaments. This would be a fun project for the kids to personalize and decorate their own ornaments or give away as gifts.

Or use pieces of cinnamon maybe combined with other seasonings for potpourri or mulled wine – are you thinking cooler months, holidays and perhaps snow? Try my apple cider mulled wine – you will love it!

Ceylon cinnamon sticks are soft, crumbly and rolled like cigars. Cassia sticks tend to be hard and have only one rolled layer. There can be a color difference between the two.

You can also use just the sticks to stir a hot-buttered rum or make these cute “Santa” sticks below. All you need is a little paint! I made these when the kids were young so this particular one has lasted a very long time.

For our annual gingerbread house would sometimes use cinnamon sticks in the house itself or use short sticks to make a woodpile, the fence and  many other ways to use them.

Cinnamon chips (cassia) are made from the bark of the tree. Add to hot chocolate, mulled wine, fruit compotes and even beef stew.

The cinnamon grater below is a fairly recent purchase and I just love  to use it. Nothing more fragrant than freshly grated cinnamon. Of course you need to use quality cinnamon sticks and I get mine from Cinnamon Hill in England.

It is handcrafted in England from FSC certified crown-cut oak, making each one unique. The blades are made from food grade stainless steel and laser etched. The ceramic pot is also handmade. This is truly a work of art and grates fresh cinnamon for any recipe or to top off your holiday eggnog.

Cinnamon Hill is located in Lancashire, England and they receive their cinnamon sticks directly from the farmers at harvest time. The harvest in Vietnam (cassia) occurs in the late Spring while in Sri Lanka (true cinnamon/Ceylon) occurs twice every 18 months. Each stick is wrapped individually in biodegradable cellophane to keep their full aroma and flavor. There is no comparison to freshly grated cinnamon and the smell is so pleasant.

As a matter of fact I recently received an email on December 4th letting me know they had an emergency delivery of fresh Ceylon cinnamon due to a recent demand. Yes, I put my order in and will receive it before Christmas. The grater and sticks make a nice gift for a cinnamon lover!!!

To sum things up: There are many different ways you can use cinnamon in recipes or handcrafted items.  I’ve also shown you many forms (except for cinnamon oil) and they all have their purpose. What you choose depends on what you are using it for, your budget (the sticks from Cinnamon Hill are expensive but these are the freshest you can find and the aroma of freshly grated cinnamon – oh my), access to the products (there is always Amazon).

For me it was worth it to research this spice loved by everyone around the world! I know what my favorites are!