The World of Cinnamon: Exploring the Varieties & Why We Chose Indonesian Cinnamon

Not All Cinnamon is Created Equal

Cinnamon isn’t just cinnamon—there are several distinct varieties, each with its own unique flavor profile, aroma, and health benefits. From the delicate notes of Ceylon to the bold, spicy kick of Saigon, cinnamon comes in many forms. So, why did Cinny choose Indonesian cinnamon? Let’s explore!

The Four Main Types of Cinnamon

1. Ceylon Cinnamon (Cinnamomum verum) – Often called "true cinnamon," this variety is grown primarily in Sri Lanka. It has a very mild, subtle flavor with citrusy undertones.
2. Cassia Cinnamon (Cinnamomum cassia) – The most commonly used cinnamon in the U.S., it has a deep, spicy-sweet flavor and is native to China.
3. Saigon Cinnamon (Cinnamomum loureiroi) – Known for its bold, intense spice and high oil content, Saigon cinnamon is widely used in Vietnamese cuisine.
4. Indonesian Cinnamon (Cinnamomum burmannii) – The sweetest of all the cinnamons and the variety we use at Cinny, Indonesian cinnamon offers a perfectly balanced warmth, smooth sweetness, and rich aroma—making it ideal for daily use in coffee, tea, and more.

Why Indonesian Cinnamon?

Indonesian cinnamon is the sweetest, most versatile and well-rounded of the varieties, striking a beautiful balance between boldness and sweetness. It blends seamlessly into drinks and recipes while providing all the natural benefits cinnamon is known for, including supporting metabolism and blood sugar balance.

At Cinny, we chose Indonesian cinnamon because it offers the perfect flavor, function, and quality—a superior choice for anyone looking to elevate their daily wellness rituals.