Post #592307 by Chip and Andy on Sun, Jun 5, 2011 5:40 AM

On 2011-06-04 18:48, MadDogMike wrote:

Not a great picture but you can see the difference. I haven't had any trouble finding both.

Neither type is hard to find, unless your looking specifically for it, then you can only find the one your not looking for.

The Ceylon has a much thinner, almost papery finish to the bark. This works well for making your own cinnamon powder because you can run it through a coffee or spice grinder. It does not, however, make for good cinnamon syrup. It is less durable when doing a long steep process, it tends to break down and cloud up your mix.

As to which make the better flavor? I have always been a fan of the spicier, sharper Cassia. When you consider that most drinks are using a small measure of cinnamon it seems a good idea to have that cinnamon have as much oomph as possible at the small measures.

As with anything else bar related.... your mileage may vary.

Is this picture any better?

Ceylon, made from the thinner inner bark on the left. Korintje, or Indonesian cinnamon, which uses a thicker slice of the bark on the right.