Provenance story: Cinnamon

Are you using Ceylon or Cassia cinnamon? Don't know, don't care? You should.

The words 'cinnamon' and 'Cassia' are often written as though they are interchangeable, but really they shouldn’t be.

Ceylon cinnamon is known as 'true' cinnamon, but Cassia packs its own punch. It's aromatics are sweet and lingering, with bitter background notes for a flavour profile with depth.

When it comes to sourcing, the big four are Ceylon (true cinnamon), Indonesian, (Burmanii), Vietnamese and
Chinese cinnamon, each with a different flavour profile. The Vietnamese and Chinese varieties aren't good enough to cook with and have no place in your dry store.

My Burmanii cinnamon comes from Indonesia and combines the refinement of true cinnamon with the complex aromatics of Cassia. And since I don't settle for second best, you only get the highest grade.

So do you know where your cinnamon comes from? Do you know which varieties to look for and which to avoid? If you don't, you should.

Click here to visit the Chefs' Dry Store

#AreYouGoodEnoughChef
#MariasinTown