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The Best Cinnamon

Labels touting origin imply there’s more to this standby spice than there once was. How much does source influence flavor?

What You Need to Know

Few spices feel as familiar as ground cinnamon: We swirl it into oatmeal; sprinkle it on top of lattes; bake it into pies, cakes, and cookies; and even add it to savory dishes. But when it comes to shopping for cinnamon, the choices sound exotic. Instead of picking up simple “ground cinnamon,” you can choose from among bottles specifying “Vietnamese” or even “Saigon” on the label. Such cinnamons also command a higher price—up to about $4.00 per ounce, compared with as little as $0.90 per ounce for those with generic labeling. Does origin really matter, or is it just a clever marketing tool?

To find out, we rounded up eight cinnamons, most nationally available in supermarkets and one purchased online from the spice purveyor Penzeys. Half the products were Vietnamese cinnamon. The other half didn’t specify origin on their labels, but we confirmed with manufacturers that they all hailed from Indonesia, the source for most generic cinnamon sold in this country. Tasters sampled the products stirred into chilled rice pudding, baked into cinnamon rolls, and sprinkled and baked on cinnamon-sugar pita chips.

Does origin really matter, or is it just a clever marketing tool?
tester making rice pudding
rice pudding with cinnamon in small plastic cups ready to be tasted
Tasters were immediately able to detect heat differences among cinnamons sprinkled into rice pudding.

It took one test—the rice pudding tasting—to determine that cinnamons are noticeably different, mainly when it comes to heat. Some were markedly spicy (a few even bordered on too intense), while the others had more-tempered heat that allowed hints of sweetness and clove to come through. When we compared comments to products, we discovered that origin does matter: The Vietnamese cinnamons all fell on the spicier end of the spectrum, while the Indonesian cinnamons were milder. And there were tasters who championed each style.

We looked deeper into cinnamon production and learned that “cinnamon” is actually an umbrella term for several different species of evergreen trees in the genus Cinnamomum. Moreover, the species grown in Vietnam is different from the species grown in Indonesia. Vietnamese growers cultivate Cinnamomum loureiroi, which is naturally higher in the volatile oils that provide heat and carry cinnamon’s trademark flavors than the Cinnamomum burmannii grown in Indonesia. A less common third type, Cinnamomum verum, is grown in Sri Lanka. Another species (Cinnamomum cassia) grown in China is mainly imported to the United States in the form of oils for flavoring in food manufacturing.

It took one test—the rice pudding tasting—to determine that cinnamons are noticeably different, mainly when it comes to heat.

The age of the bark at harvesting also affects the amount of volatile oils. Harvesting entails stripping the exterior bark from the tree and then scraping its interior into strips, or quills, that are then sun-dried and ground. Older trees contain the most oils. Indonesian cinnamon typically comes from the bark of trees that are less than 10 years old, while Vietnamese cinnamon is often harvested from trees between 20 and 25 years old. Lab analysis confirmed these differences: The Vietnamese cinnamons in our tasting contained between 4.5 and 5.3 percent volatile oils, while the Indonesian cinnamons contained 1.9 to 2.8 percent.

Three Cinnamons, Oceans Apart

Most of the cinnamon sold in supermarkets is harvested from the bark of trees grown in Indonesia and Vietnam. But in many parts of the world, Ceylon cinnamon, or “true” cinnamon, which is grown primarily in Sri Lanka, is more common. When we pitted three Ceylon cinnamons against our favorite Indonesian cinnamon, tasters easily singled out the Ceylon products, finding them milder and more subtle. Lab tests backed this up, confirming that all of the Ceylon cinnamons had lower percentages of key volatile oils than did our favorite Indonesian product. In general, our tasters preferred the bolder, spicier flavor profile of Indonesian- and Vietnamese-grown cinnamons, but if you like a floral, more delicate flavor, Ceylon (our favorite is by Frontier) could be a good choice.

The Great Equalizer

Tasters felt the burn of many of the Vietnamese cinnamons when tasting them sprinkled on rice pudding, but that heat all but disappeared when we sampled the cinnamons baked into cinnamon rolls and on pita chips. In fact, tasters struggled to detect differences of any kind in these baked items, deeming every product acceptable except for one outlier (more on that in a minute). What had happened to the heat?

baked pita chips and cinnamon ready to be tasted
Tasters had difficulty distinguishing between products in baked applications such as pita chips. What happened to the differing heat levels that they were so quick to identify in the rice pudding tasting?

Three main chemical compounds comprise the bulk of volatile oils in cinnamon. The compound responsible for spiciness, cinnamaldehyde, is by far the most abundant of the three, but it’s also the least stable in the presence of heat. The other two compounds—eugenol and linalool—provide cinnamon’s floral, woodsy, and clove aromas, but they are present in very tiny amounts, hence the subtlety of these flavors. Some of the cinnamaldehyde and virtually all of the eugenol and linalool will be carried off by steam once the moisture in a baked good (or any cooked, moist foodstuff) starts to evaporate. Eugenol helps stabilize cinnamaldehyde, and without its protection, cinnamaldehyde will start to break down once the temperature of the food reaches 140 degrees—a temperature easily exceeded during baking. No wonder the cinnamons all tasted virtually the same in the baked applications.

group of testers tasting cinnamon rolls
Our tests wouldn’t have been complete without baking a round of cinnamon rolls, and while we certainly didn’t have trouble attracting tasters, their inability to discern differences confirmed what we had learned about the effects of heat on cinnamons' compounds.

And what about that outlier cinnamon that nobody really liked? Tasters singled it out for its dull flavor and musty aftertaste in all three applications. This product turned out to be an Indonesian-sourced cinnamon from Badia. The manufacturer told us that it adds 2 percent soybean oil to its cinnamon as a processing aid, which had to help explain its lingering “musty” flavor.

Baking with Cinnamon? Any Will Do

We found differences among cinnamons, mainly in terms of heat, when we sampled them stirred into chilled rice pudding. But those distinctions faded when we baked the spices in cinnamon buns and on pita chips. That’s because, of the three main volatile oils responsible for cinnamon’s flavor, the most abundant oil is spicy-tasting cinnamaldehyde, which is also the least stable in the presence of heat. So if you’re buying the spice primarily for baking, any of our recommended products will do.

Split Decision

With the exception of this one product, we found that it’s hard to go wrong with cinnamon. If you like a big, spicy flavor and use cinnamon frequently in unheated applications, we recommend springing for Penzeys Vietnamese Cinnamon Ground. It was the most expensive product in our lineup, but it also had the highest percentage of volatile oils: 5.3 percent. And while a few of the other Vietnamese cinnamons seemed to be all punch and no nuance, this product offered an array of floral, earthy notes in addition to heat. But if you use cinnamon just for baking, or if you prefer a milder, sweeter cinnamon in unheated applications, stick with cheaper cinnamons that make no claim to origin. Our favorite among these cinnamons was Morton & Bassett Spices Ground Cinnamon, which had tempered heat and a complex bouquet of floral, woodsy, and earthy aromas.

  • Taste swirled into chilled rice pudding
  • Taste baked into cinnamon rolls
  • Taste sprinkled and baked on pita chips
  • Send samples to a lab to determine volatile oil content

  • No origin cited on labels (an indication of Indonesia-sourced cinnamon) (if you like your cinnamon mild)
  • Low percentage of volatile oils (if you like your cinnamon mild)
  • Sourced from Vietnam (if you like your cinnamon spicy)
  • High percentage of volatile oils (if you like your cinnamon spicy)
  • No additives
03:43

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Everything We Tested

Recommended

Most VersatileMorton & Bassett Spices Ground Cinnamon

In the rice pudding tasting, this Indonesian cinnamon struck “the perfect balance of sweet and spicy.” Its flavor dramatically mellowed when baked into cinnamon rolls and on pita chips.
Style: Mild and sweetOrigin: IndonesiaAdditives: NoneVolatile Oils: 1.9%Price at Time of Testing: $5.99 for 2.2 oz ($2.72 per oz)
In the rice pudding tasting, this Indonesian cinnamon struck “the perfect balance of sweet and spicy.” Its flavor dramatically mellowed when baked into cinnamon rolls and on pita chips.
Style: Mild and sweetOrigin: IndonesiaAdditives: NoneVolatile Oils: 1.9%Price at Time of Testing: $5.99 for 2.2 oz ($2.72 per oz)

Spicy FavoritePenzeys Vietnamese Cinnamon Ground

With the highest percentage of volatile oils in the bunch, this Vietnamese cinnamon boasted a “bold” heat that didn’t overpower its “woodsier” flavors in rice pudding. But it lost heat in baked applications.
Style: SpicyOrigin: VietnamAdditives: NoneVolatile Oils: 5.3%Price at Time of Testing: $6.95 for 1.7 oz ($4.09 per oz)
With the highest percentage of volatile oils in the bunch, this Vietnamese cinnamon boasted a “bold” heat that didn’t overpower its “woodsier” flavors in rice pudding. But it lost heat in baked applications.
Style: SpicyOrigin: VietnamAdditives: NoneVolatile Oils: 5.3%Price at Time of Testing: $6.95 for 1.7 oz ($4.09 per oz)

McCormick Ground Cinnamon

Mixed into rice pudding, this product fit the Indonesian cinnamon flavor profile: “balanced” and “not too spicy,” with a “woodsy,” “cedar-like” finish. In baked goods, its heat faded and it became fairly indistinguishable from any other cinnamon.
Style: Mild and SweetOrigin: IndonesiaAdditives: NoneVolatile Oils: 2.2%Price at Time of Testing: $2.99 for 2.37 oz ($1.26 per oz)
Mixed into rice pudding, this product fit the Indonesian cinnamon flavor profile: “balanced” and “not too spicy,” with a “woodsy,” “cedar-like” finish. In baked goods, its heat faded and it became fairly indistinguishable from any other cinnamon.
Style: Mild and SweetOrigin: IndonesiaAdditives: NoneVolatile Oils: 2.2%Price at Time of Testing: $2.99 for 2.37 oz ($1.26 per oz)

Simply Organic Ground Cinnamon

Tasters felt the burn from this Vietnamese cinnamon, which was “spicy” and “peppery” like “Red Hots candy” in rice pudding. In baked goods, it was indistinguishable from other cinnamons.
Style: SpicyOrigin: VietnamAdditives: NoneVolatile Oils: 4.8%Price at Time of Testing: $4.49 for 2.45 oz ($1.83 per oz)
Tasters felt the burn from this Vietnamese cinnamon, which was “spicy” and “peppery” like “Red Hots candy” in rice pudding. In baked goods, it was indistinguishable from other cinnamons.
Style: SpicyOrigin: VietnamAdditives: NoneVolatile Oils: 4.8%Price at Time of Testing: $4.49 for 2.45 oz ($1.83 per oz)

Frontier Co-op Organic Ground Cinnamon

When swirled into rice pudding, this Indonesian cinnamon was pleasantly “perfume-y,” with heat that was “subtle” and gave way to a “sweet,” “fruity” aftertaste. Its heat and distinctive flavors faded in baked goods.
Style: Mild and sweetOrigin: IndonesiaAdditives: NoneVolatile Oils: 2.8%Price at Time of Testing: $3.69 for 1.92 oz ($1.92 per oz)
When swirled into rice pudding, this Indonesian cinnamon was pleasantly “perfume-y,” with heat that was “subtle” and gave way to a “sweet,” “fruity” aftertaste. Its heat and distinctive flavors faded in baked goods.
Style: Mild and sweetOrigin: IndonesiaAdditives: NoneVolatile Oils: 2.8%Price at Time of Testing: $3.69 for 1.92 oz ($1.92 per oz)

McCormick Gourmet Organic Saigon Cinnamon

In rice pudding, most found this cinnamon “vibrant,” with “pleasant intensity,” though a few deemed it a little too intense. In baked goods, it was indistinguishable from other cinnamons.
Style: SpicyOrigin: VietnamAdditives: NoneVolatile Oils: 4.5%Price at Time of Testing: $4.19 for 1.25 oz ($3.35 per oz)
In rice pudding, most found this cinnamon “vibrant,” with “pleasant intensity,” though a few deemed it a little too intense. In baked goods, it was indistinguishable from other cinnamons.
Style: SpicyOrigin: VietnamAdditives: NoneVolatile Oils: 4.5%Price at Time of Testing: $4.19 for 1.25 oz ($3.35 per oz)

Spice Islands Saigon Cinnamon

This Vietnamese cinnamon was “intensely flavored,” with a strong “zing” of heat that reminded tasters of “cinnamon candy” in rice pudding. A few found this product “a little too hot,” but its heat faded almost entirely in baked goods, where it tasted similar to the rest.
Style: SpicyOrigin: VietnamAdditives: NoneVolatile Oils: 5.0%Price at Time of Testing: $6.49 for 1.9 oz ($3.42 per oz)
This Vietnamese cinnamon was “intensely flavored,” with a strong “zing” of heat that reminded tasters of “cinnamon candy” in rice pudding. A few found this product “a little too hot,” but its heat faded almost entirely in baked goods, where it tasted similar to the rest.
Style: SpicyOrigin: VietnamAdditives: NoneVolatile Oils: 5.0%Price at Time of Testing: $6.49 for 1.9 oz ($3.42 per oz)

Recommended with reservations

Badia Cinnamon Powder

The only product with soybean oil added during processing, this cinnamon received low marks for its “sour,” “musty” aftertaste. However, these off-notes mostly disappeared when we baked with it.
Style: Mild and SweetOrigin: IndonesiaAdditives: Less than 2% soybean oil added as processing aidVolatile Oils: 2.6%Price at Time of Testing: $1.79 for 2 oz ($0.90 per oz)
The only product with soybean oil added during processing, this cinnamon received low marks for its “sour,” “musty” aftertaste. However, these off-notes mostly disappeared when we baked with it.
Style: Mild and SweetOrigin: IndonesiaAdditives: Less than 2% soybean oil added as processing aidVolatile Oils: 2.6%Price at Time of Testing: $1.79 for 2 oz ($0.90 per oz)

*All products reviewed by America’s Test Kitchen are independently chosen, researched, and reviewed by our editors. We buy products for testing at retail locations and do not accept unsolicited samples for testing. We list suggested sources for recommended products as a convenience to our readers but do not endorse specific retailers. When you choose to purchase our editorial recommendations from the links we provide, we may earn an affiliate commission. Prices are subject to change.

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