Cinnamon Is the Star Spice of the Season

Cinnamon is an Autumn Spice

Cinnamon is the star spice of Autumn

Attar Herbs & Spices


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Every season has a star spice, and there’s no doubt that autumn ushers in the call for cinnamon to shine. Discover more about using this delicious and healthful spice.

Whether it’s  apples, squash, sweet potatoes, mulled cider or wine, cinnamon is essential. It’s sweet and warming ways lend beautifully to the harvest of the season. But did you know that not all cinnamon is created equal?


While there are hundreds of types of cinnamon growing in the world, there are four primary varieties that are sold commercially. These are Ceylon, Korintje, Saigon and Cassia cinnamon. All cinnamon comes from evergreen trees which are in the genus Cinnamomum. Cinnamon itself is derived from the bark of the tree. The bark is harvested from the tree and laid out to dry in the sun. It is during this drying process that the cinnamon takes on its signature scrolled form. The cinnamon is either sold like this, ground or the lesser quality is turned into pieces. All of the varieties mentioned look quite similar with the same scroll-like quill, however upon closer feel and taste, their differences begin to emerge.  



Of the four varieties there is only one “true cinnamon”. This is known as Ceylon cinnamon (Cinnamomum verum). Ceylon is grown mostly in Sri Lanka and is commonly found in kitchens throughout Mexico, India, South Asia and Latin America. The quills of Ceylon differ from that of the other varieties. Ceylon bark is brittle and therefore easily broken. It is light brown in color with a taste that is sweet and mild with a note of citrus. 



The remaining three varieties all fall under the category of cassia. They are known for their hard, thick, dark-red scroll or quill and are what would most likely be found ground in your spice cupboard. In most parts of the world these varieties are referred to simply as cassia. Of these three, Saigon or Vietnamese cinnamon (Cinnamomum loureiroi) is grown in Vietnam and has the most intense flavor of all. It is something like a fireball with its surprising heat paired with a sweet note that is just amazing. The other two, Korintje and Cassia (Cinnamomum burmannii and aromaticum) both have a more subtle sweetness and fragrance to them.



Cinnamon has long been studied for its effects on helping to regulate blood sugar levels in type 2 diabetes. While there are many studies and anecdotal evidence that point to its efficacy the exact mechanism of action is still unclear. One thing to keep in mind if adding cinnamon into the diet for health benefits is that the cassia spices have a much higher level of coumarin, a blood thinner that studies show is toxic to the liver, than the Ceylon cinnamon. It’s not something most people need to worry about as the risk for damage with normal or even much higher than normal consumption of cassia cinnamon is negligible. However, if you have concerns it is always best to consult with your physician for medical advice. 



Whether using cinnamon for the taste of it or the health of it, there are many varieties to choose from and there is no right or wrong way to use it. We often enjoy adding a small Ceylon quill to the coffee grounds to infuse a hint of the sweet, fragrant cinnamon flavor. Cinnamon tea with honey is another beverage that is delicious and can be served warm or iced. In India and Asia it is much more common to use cinnamon in savory dishes than we do here. Try adding a cinnamon quill to your next stew or broth. And then there are our beloved autumnal baked goods like pumpkin pie, apple pie and sweet potato pie that just wouldn’t be the same without the sweet warmth of cinnamon. Do you have a favorite variety of cinnamon? Or a favorite way to enjoy it?  


Cinnamon and Apple Recipes:

Apple Cinnamon Waffles

Swedish Apple Pie with Cinnamon Cream Sauce

Apple Cinnamon Muffins

~ By  Melissa Spencer

About This Blog

Melissa Spencer has long had a fascination with plants and doesn’t discriminate between wild, weed or cultivated. She owns Attar Herbs & Spices located in the beautiful Monadnock Region of NH and is celebrating 50 years of service. She actively writes, speaks, and shares ways to infuse herbs and spices into everyday life.

Herbs and Spices really are little bundles of aromatic seeds, barks, berries and leaves. They can enliven the family meal turning the ordinary into the extraordinary and into a fragrant delight of the senses. They can open up a world of exotic cuisines connecting us with faraway cultures and they provide us with amazing health benefits. Follow her blog for endless ways to spice up life for the taste of it, the joy of it, and the health of it.


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