Until recently, I was never a huge fan of cinnamon. The spice has always been too strong of a flavor for my likings and over the years after seeing various ziplock bags of cinnamon bark for sale in Mexican grocery stores, it got me to thinking more critically about whether or not I was giving it a fair chance. As I researched recipes, I wanted to get to the bottom of what constitutes “good” cinnamon.
You can read all about it on spiceography.com, but I came to find out that most of the cinnamon we have available in mainstream grocery stores in the United States is a fake version that was bred and is referred to as “Cassia” cinnamon. The original plant, Ceylon cinnamon is lighter in color, less intense with a slightly sweeter flavor. Ceylon cinnamon looks more messy like actual tree bark and is also the type that is associated with all of the health benefits that cinnamon has to offer. After comparing the two types, they really do not smell alike at all, and you can find an entire bag of Ceylon for a fraction of the price of the fake.