Cinnamon Vogue
Ceylon Cinnamon


Forms of Cinnamon

Cinnamon is the dried inner bark of a tropical evergreen tree which is used for cooking. It's available as Cinnamon chips (like wood chips), rolled into Cinnamon sticks that are between 2-6 inches long or ground into Cinnamon powder.

The Cinnamon tree also produces Cinnamon Oil from both its leaves as well as its inner bark. This oil is used for a huge variety of applications which include food flavoring like Cinnamon Tea, aroma therapy, disinfectants,insect repellant's, anti bacterial sanitizers,natural pesticides and more.


Varieties of Cinnamon

There are hundreds of types of Cinnamon. But only 4 varieties of Cinnamon are used for commercial purposes. The chart on the right shows these 4 main varieties and their other names. The main variety of Cinnamon is Cassia Cinnamon which is mainly used (70%) in the USA and Canada. The second most popular variety is Ceylon Cinnamon which is primarily used in Europe, Mexico and many parts of Asia. The other varieties like Saigon Cinnamon and Korintje Cinnamon (which are really sub varieties of Cassia Cinnamon) are a distant 3rd and 4th and account for less than 10% of world wide consumption.


Which Cinnamon Is Best

It all depends on how you use it. Cassia Cinnamon is popular in the United States because it has an overt Cinnamon taste, its cheap and quite spicy. It works great for recipes that need a definite Cinnamon taste. It also has high levels of Coumarin (5%) which thins your blood. This is great if you want to loose weight and boost your metabolism but Coumarin causes liver damage if taken in excess.

Ceylon Cinnamon which has about 30% of the US market is fast gaining popularity for health reasons. It has low Coumarin levels (0.04%) and tends to be mild, but slightly sweeter (with zero sugar) but much more aromatic. As many diabetic patients and others have started to take Cinnamon on a daily basis they have switched to Ceylon Cinnamon. Because Ceylon Cinnamon is very mild yet fragrant it is used to create very complex, often savory flavors in Asian curries but also add a sophisticated flavor and aroma to exotic desserts. It's role is to create new flavors not stand out as a Cinnamon flavor.

Health benefits of Cinnamon

While the FDA has not approved or condoned the use of Cinnamon for healthy benefits, historical evidence and some research seems to suggest fairly convincing evidence. Many people have been taking Ceylon Cinnamon in particular for diabetes, cholesterol and general well being. Click here to see a more detailed explanation of all the health benefits with research citations.

Where Cinnamon is Grown

Indonesia (70%), China and Vietnam (Saigon Cinnamon mostly) are the chief suppliers of Cassia Cinnamon varieties while Sri Lanka a tiny Island off the coast India suppliers nearly 95% of Ceylon Cinnamon.

How is Cinnamon Made

The two varieties of Cinnamon are made a bit differently. The cassia Cinnamon is made by cutting the Cinnamon tree trunk and rolling the inner bark into sticks. Because the Cassia Bark is very hard and thick only one piece of bark is used for rolling into a stick. Often the bark is sold as chips for this reason. It makes for great Christmas decorations as it is hard and not easily breakable.

Ceylon Cinnamon sticks by comparison are made using many thin strips of bark, rolled like a cigar. Click here for details on how it is made. It's soft, crumbly and easy to break into smaller pieces. However this labor intensive method of processing makes Ceylon Cinnamon much more expensive.

For more information please visit Wikipedia

Cinnamon Nutritional Value

Two sticks of Cinnamon has high levels of Manganese (73% DV) , Dietary Fibre (13.5% DV) and Calcium (8%). All other nutritional elements of Cinnamon are average. The two interesting elements are Manganese which helps the body use sugar properly and for bone and cartilage development. This Livestrong article on Manganese is very interesting. For detailed Cinnamon nutrition values click here.

Dangers & Side Effects of Cinnamon

Used properly Cinnamon is a wonderful spice. And the key to using it properly is to know some of the dangers and side effects of Cinnamon. Pregnant women for example should not use Cinnamon. Cassia Cinnamon is a good blood thinner but has high levels of Coumarin, which causes liver damage if taken regularly. . And Cinnamon oil can be a skin irritant or increase your heart rate. For an in depth look at these issues click here.





Sri Lanka




Ceylon Cinnamon sticks are soft, crumbly and rolled like cigar with layers of soft Cinnamon bark. All other Cinnamon types look like the Cassia Cinnamon (above photo) and tends to be hard and have only one rolled layer. Notice the color difference. Ceylon Cinnamon is lighter in color while other Cinnamon types tend to be darker in color. Ceylon cinnamon that is bleached with sodium (salt) also tend be even lighter. But our Cinnamon does not use sodium but instead uses steam sterilization which is necessary to get rid of any contamination. This also negates the need for irradiation and thereby preserving the quality and flavor of our cinnamon.

How to use Cinnamon

Cinnamon can be used in a variety of ways. Powder Cinnamon can be added to your cereal, coffee or tea and for baking. It can be mixed with sugar and added as a topping for cakes and other baked goods.

Cinnamon Powder - While the powder is great, Cinnamon sticks are the freshest way to use Cinnamon as the powder loses it's smell and efficacy within a few months. Cinnamon sticks are often added whole to coffee or tea or freshly ground for baking and other needs.

Ground Cinnamon - This is the same as powder but the particle size tends to be a bit bigger which makes it a bit more gritty and unsuitable for sprinkling in tea or coffee but can be used in some baked goods like cakes but perhaps not so suitable for pancakes.

Cinnamon Sticks - Many Asian curries add half stick of Cinnamon to add flavor. In Mexico Ceylon Cinnamon sticks are boiled into a tea and taken with a pinch of lime like this te de a canela recipe. Mexico is the largest importer of Ceylon Cinnamon and has complex recipes like Mole that were specifically designed to only use Ceylon Cinnamon. A piece of Ceylon Cinnamon stick added to mulled wine makes for a very refined taste. Middle Eastern recipes often use Ceylon Cinnamon in intricate lamb dishes, orange desserts and other recipes. Click here for our collection of Cinnamon recipes.

Cinnamon Oil - Cinnamon Bark Oil because it is so expensive is generally reserved for use by big cinnamon extract food manufactures to create flavor. Only a tiny fraction is needed so it works extremely well for this application. Cinnamon bark oil is also used in perfumes because of its extremely refined smell and blending versatility to create sophisticated scents. However you can use Cinnamon Bark oil for personal consumption in things like Aroma therapy diffusers, which gives off one of the most exotic smells you can find on earth.

On other hand Cinnamon leaf oil is much cheaper, just as effective and a lot more versatile. Although not as refined as Cinnamon Bark oil, It's great for making natural disinfectants, green pesticide, odor neutralizers and aroma therapy, mold and fungus killers and mouth washes just to name a few things. Click here to find a detailed list of applications.

Because it is so powerful, Cinnamon Leaf Oil or Cinnamon Bark Oil is used in food flavoring only by professionals. Domestic cooks find it hard to dilute it properly and should not use Cinnamon Oil for internal consumption. It is better to use a home made Cinnamon extract for most domestic cooking.

cinnamon recipes


Cinnamomum Zeylanicum,
Cinnamomum Verum

Cinnamomum Burmanni

Cinnamomum Loureiroi


Other names

Ceylon Cinnamon, True Cinnamon,
Mexican Cinnamon

Korintje Cinnamon, Padang Cassia, Indonesian cinnamon

Saigon cinnamon, Vietnamese cassia. or Vietnamese cinnamon

Cassia Cinnamon or Chinese Cinnamon

Primary Country of Origin

Sri Lanka (90%), India, Madagascar, Brazil and the Caribbean




Tree Height

32 - 49 ft.

22 ft.


32 - 49 ft.


Mild Sweet


Spicy Sweet

Spicy Bitter


Light to medium reddish brown

Dark reddish brown

Dark reddish brown

Dark reddish brown

The Good

Ultra Low Coumarin levels, Softer and subtle taste,

Spicy Cinnamon flavor

Strong spicy cinnamon taste, high levels of oil content


The Bad

Cannot be used for Christmas decorations

High Coumarin Levels

High Coumarin Levels

High Coumarin Levels

Cinnamon Used in North America
Cinnamon Nutrional Value
Cinnamon Forms, Types,Uses
Cinnamon stick uses

cinnamon candida yeast cure get rid of blacks with cinnamon oil stomach_flu_cure_with_cinnamon
moroccan_cinnamon_lamb mulled_wine_recipe benefits_of_cinnanon_tea