Cinnamon Variaties

photo by FotoosVanRobin on Flickr

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Uploaded:: Nov 19, 2009
Original:: 1100 × 610

Original date:: Sep 20, 2009

Four kinds/qualities of cinnamon.
From left to right: cassia, then cheap cinnamon (probably from Indonesia), pretty decent supermarket cinnamon (probably from Sri Lanka) and the 3 big cigarlike sticks on the right were imported for me, directly from Sri Lanka. So that is supposed to be the top quality of cinnamon.

The difference is that the better quality, the more subtile the taste. The cheap cinnamon (second from the left) is actually the most aromatic, but probably a little bit too strong for delicate desserts and cakes.

Meer weten over het verschil tussen kaneel en cassia? Surf naar tokowijzer.nl.

Wikipedia Article

Cinnamon — See encyclopedia photos

Cinnamon ( /ˈsɪnəmən/ sin-ə-mən) is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. Cinnamon trees are native to South East Asia.

Cinnamomum — See encyclopedia photos

Cinnamomum is a genus of evergreen aromatic trees and shrubs belonging to the Laurel family, Lauraceae. The species of Cinnamomum have aromatic oils in their leaves and bark. The genus contains over 300 species, distributed in tropical and subtropical regions of North America, Central America, South America, Asia, Oceania and Australasia. The genus Cinnamomum includes a great number of economically important trees.

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