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The Fascinating Cinnamon and its Variety


The first association with cinnamon is heat. No other spice can provide the warming sensation of cinnamon. Cinnamon has gained convincing loyalty amongst confectioners, but many are unaware that there are two types of cinnamon, and that each of them is very different.

What is cinnamon

Cinnamon is actually dried bark of cinnamon twigs, which due to their aroma are used as a spice. Cinnamon has a sweet aroma and a slightly spicy, bitter taste. The most popular are two types of cinnamon – Ceylon, which is in fact actual cinnamon, and Chinese (cassia). Ceylon cinnamon is of the highest quality, which is why chefs and confectioners have favoured it, but it is more expensive than cassia.

Ceylon cinnamon is a spice obtained by removing the bark from the cinnamon trees and then drying it. It comes from Sri Lanka, but is also grown in India, Indonesia, Brazil, Guyana. Bark is removed twice a year from cinnamon trees. It is then dried, after which it acquires light or yellowish brown colour and rolls into the sticks that we are familiar with. The entire process involves working with hands. Ceylon cinnamon bark does not exceed 1 mm in thickness and has a fragile, friable structure. It has a richer taste and spicier flavour than cassia.

Cassia differs from Ceylon cinnamon by the fact that it comes from South China and has a denser texture of the spice end-product. The surface of the bark is rough, reddish brown, with greyish brown spots. Cassia bark is more than 2 mm thick. This spice smells very similar to the real cinnamon, but has less pronounced aroma and less pronounced flavour.

If you like to use cinnamon in cooking, choose the spice that will have better taste and aroma. By the way, small doses of cinnamon have therapeutic effect.

Use of cinnamon

Regarding the use of cinnamon, it has excellent compatibility with apples, pears, apricots, chocolate and even pumpkin. Who doesn’t know the famous cinnamon rolls, with the help of which cinnamon in combination with brown sugar has conquered the world! This spice perfectly matches honey biscuits, it is an integral part of apple tart filling and apple pie. Ground cinnamon can be added to a wide variety of confectionery products, such as desserts, biscuits, shortbread, biscuit dough, fruit fillings, creams, sauces, as well as soups, salads, main courses, drinks, etc. And cinnamon can be used in all seasons!

We love cinnamon for its recognizable taste, its bright and delicate aroma and, of course, its gentle magic which warms us in warm drinks and holiday cakes.

Gemoss range includes cinnamon, as well as Ceylon cinnamon, leaving the choice up to you.