Data to backup this claim? Nope. Non (French). Nada. Zilch. So what are we on about then? Well, here’s the story… Ceylon Cinnamon is a spice. And while many today have probably heard of a spice called cinnamon, not everyone knows what CEYLON cinnamon is. This isn’t just about why top chefs in the Kingdom of Saudi Arabia choose Ceylon cinnamon. No. It’s actually about why ANYONE who chooses Ceylon cinnamon, chooses Ceylon cinnamon. Including top chefs. Including chefs. Including home cooks. Anyone. And it’s not just in Saudi Arabia. It’s anyone. Anywhere around the world.
So why is it? And what is it?
Ceylon cinnamon is cinnamon that’s obtained from a genus of Cinnamomum trees. In other words, there’s apparently different species of trees under the Cinnamomum genus category, and Ceylon cinnamon is kind of one species. Something like that. And how it’s name comes about is quite simple. Ceylon is actually the old name for an island country in South Asia, called Sri Lanka. Thus it is widely believed that Ceylon cinnamon has it’s origins in Ceylon.
You’ve probably heard of Sri Lanka, but not Ceylon. But you might have heard of Ceylon tea. Again, something that Sri Lanka is famous for. So Ceylon is Sri Lanka.
And Ceylon cinnamon is one of those things that Sri Lanka (Ceylon) is pretty distinctly known amongst certain circles.
But why is it famous? And why is it that chefs, home-cooks, anyone who knows what Ceylon cinnamon is would be interested in this in their particular recipes? Not all recipes perhaps, but particular ones.
Now Ceylon cinnamon is famous for it’s taste and it’s difference in comparison to a very popular other species called Cassia cinnamon.
Cassia is famous. Very. But reports (places online) say that cassia tastes harsher, and is more “spicier”.
Ceylon on the other hand is said to taste more delicate and sweet.
Now if you ask me, I haven’t tried every other type of cinnamon to give you a whole exposition on the tastes of cinnamon.
But just think about it. Cinnamon has a taste. And that’s one of the reasons (apart from health benefits) that a spice is used for. It’s taste.
So when chefs who know a thing or two about the differences in taste; it’s no wonder that for some recipes they would opt to use the -said to be- more sweet and delicate species of cinnamon – Ceylon, than it’s harsher and spicier cousin (can we say cousin?) – Cassia.
Ceylon cinnamon is nice. And if you were to look at the quills (the rolls) of cinnamon the difference between the two is visually a bit of a contrast.
Cassia tends to be a singular curled quill that looks thicker and richer in colour, more darker. And Ceylon looks like a thin quill stuffed with several broken pieces of quills.
Here’s a picture to give you a better idea:
Image source: Seylany.com
So top chefs (or any chef, cook, taste-tester, food scientist, connoisseur) in KSA or anywhere who know all the different flavours cinnamon and their species, there are some who may opt for the Ceylon, and some who may opt for the Cassia, or something else. Maybe limes and lemons!
So what’s tastier? What’s sweeter? Now I’d say that that is a personal mission for you, to taste and find out for yourself. I haven’t tried all the species to give you a whole exposition on the tastes of cinnamon! But that’s a neat idea some day! But what is said is that Ceylon cinnamon is more delicate and sweet and Cassia cinnamon is harsher and spicier.
For now, if you’re looking to get cinnamon, or any spice rather, knowing each spice’s flavour profile can help you determine what spice should be used where.
And that’s it from me on this today.
