Cinnamon: the spice of the moment

Cinnamon is one of the most famous spices in the world. Today, its popularity is stronger than ever. People want to know more about its different varieties, its culinary uses, and its benefits for the body. Among the two main families of cinnamon, Cassia cinnamon, also known as Chinese cinnamon, is the one we grow and offer at La Plantation in Cambodia.

In this article, we explore the origins of cinnamon, its properties, its practical uses, and some precautions to keep in mind. You will also discover why Cassia cinnamon, with its strong and warm flavor, is the essential spice of the season.

Cinnamon is a spice made from the dried inner bark of several trees of the Cinnamomum family, also known as cinnamon trees. Once the bark is harvested and dried, it curls naturally into the well-known cinnamon sticks, which can then be ground into powder.

There are two main types of cinnamon:

• Ceylon cinnamon (Cinnamomum Zeylanicum)

• Cassia cinnamon (Cinnamomum Cassia), the one available from La Plantation.

Cinnamon is one of the world’s oldest and most appreciated spices. Its sweet and spicy fragrance instantly brings to mind desserts, teas, and comforting autumn or winter dishes. But cinnamon is not only a kitchen favorite. It is also valued for its nutritional richness and has played an important role in many cultures.

Cinnamon originally comes from Southeast Asia, where it has been cultivated for thousands of years. Cassia cinnamonis particularly common in China and in the Mekong region, where the tropical and humid climate gives it a unique aromatic strength.

Since antiquity, cinnamon has been considered a precious spice. It was one of the most sought-after products on the ancient trade routes linking East and West.

• In Egypt, it was used for embalming.

• In China, it was a traditional medicinal remedy.

• In medieval Europe, it became a symbol of wealth, traveling along trade routes and feeding the dream of exotic flavors.

Nutritional profile of cinnamon

Cinnamon is not only fragrant, it is also rich in nutrients. It contains fiber, minerals, and vitamins that help support the body’s natural functions.

Here is the nutritional value of cinnamon per 100 g:

Ceylon cinnamon and Cassia cinnamon: what are the differences?

There are two main families of cinnamon, and their profiles are very different.

Ceylon cinnamon: Native to Sri Lanka. Can ben found in thin sticks, rolled into multiple soft layers. Its flavor is mild, sweet, and delicate, often used in desserts, teas, and refined recipes.

Cassia cinnamon (also called Chinese or Indonesian cinnamon): Grown in Burma, China, and Indonesia. Bark is thicker and harder, with a stronger, spiced-sweet and slightly peppery taste. Its bold aroma makes it ideal for slow-cooked dishes, autumn and winter recipes, and hot drinks.

How to recognize Ceylon cinnamon and Cassia cinnamon

You can recognize the two varieties of cinnamon by looking at the bark, the color, and the taste.

Ceylon cinnamon:

• Very thin bark, around 1 mm, firm but crumbly in texture.

• Light ochre-orange color.

• Mild fragrance, with sweet and delicate flavors once tasted.

Cassia cinnamon:

• Thicker bark, around 3 mm, with a tougher texture.

• Darker brown-orange color.

• Light aroma when dry, but a strong, slightly bitter taste in the mouth, less sweet than Ceylon.

In what forms is cinnamon sold?

Cinnamon is sold in two main forms:

• Cinnamon sticks: perfect for teas, infusions, marinades, and certain desserts.

• Ground cinnamon powder: easier for daily use, simple to add to desserts, sauces, warm drinks, or slow-cooked meals.

At La Plantation, we offer Cassia cinnamon only in powder form. This keeps its full aroma and makes it easy to use in all recipes, whether you are preparing an infusion, a dessert, or a savory dish.

According to European food regulations, it is not possible to officially claim therapeutic or medical effects for cinnamon. However, many scientific studies and traditional practices suggest that cinnamon may offer interesting properties when consumed as part of a balanced diet.

Cinnamon is more than just a warming spice. For centuries, it has been used not only in cooking but also in traditional medicine for its digestive, comforting, and antioxidant properties. Of course, it does not replace medical treatment, but it can support general well-being when used in moderation.

Nutritional value and key compounds

According to USDA FoodData Central, cinnamon is especially rich in manganese, a trace mineral important for energy metabolism and cell protection.

One teaspoon of ground cinnamon provides very few calories but contains a high amount of fiber, calcium, iron, and manganese. It is also rich in natural antioxidants that give cinnamon its distinctive aroma and support its traditional uses.

Antioxidant and warming properties

Cinnamon, especially Cassia cinnamon, is known for its high polyphenol and antioxidant content. A study published in the Journal of Agricultural and Food Chemistry (2005) showed that cinnamon is among the spices with the highest antioxidant concentration.

Traditionally, cinnamon has also been valued for its warming effect, helping to stimulate vitality and provide a sense of comfort during the colder seasons.

Digestive support

For centuries, cinnamon has been used as a digestive spice. It may help to:

• Support digestion after a heavy meal.

• Reduce feelings of discomfort or bloating.

• Bring a sense of lightness and balance.

Blood sugar management

Some research suggests that Cassia cinnamon could play a role in supporting blood sugar balance.

A meta-analysis published in Annals of Family Medicine (2013) indicated that cinnamon consumption might have a modest effect on lowering blood glucose levels in some individuals.

How to use Cassia cinnamon?

Cassia cinnamon powder is easy to use every day. You can sprinkle it over yogurt, mix it into homemade granola, add it to a sauce, or use it to flavor a dessert. Its warm, sweet-spicy taste works well in both sweet and savory dishes.

At La Plantation, we also create original blends such as our Tamarind and Cinnamon Sauce. It pairs beautifully with fresh cheese like ricotta, enhances foie gras, and adds an exotic touch to grilled vegetables such as marinated aubergines.

Inspiring recipes with Cassia cinnamon powder

Autumn and winter are the perfect seasons to enjoy this warming spice. Cassia cinnamon powder brings depth and comfort to desserts, fruits, drinks, and savory dishes.

Desserts and fruits

• Fruit compotes, tarts, and crumbles: apples, pears, and quinces pair perfectly with cinnamon. A homemade compote or a crispy crumble gains an inviting, warm flavor.

• Fig tartlets: the natural sweetness of figs combines beautifully with cinnamon for a refined dessert.

• Pastries: cinnamon powder transforms cinnamon rolls, apple turnovers, or festive cakes by enriching both the dough and the filling.

• Orange salad: a fresh, light dessert where a pinch of cinnamon turns simple oranges into an autumn delight.

Vegetables and sides

• Pumpkin soup: a pinch of Cassia cinnamon enhances the natural sweetness of pumpkins and squashes.

• Roasted carrots with honey: cinnamon adds a unique depth to this simple side dish.

• Roasted cauliflower: slightly smoky Cassia cinnamon works well with spiced marinades.

• Sweet potatoes: roasted with maple syrup and cinnamon, they become rich, soft, and aromatic.

Comforting drinks

• Banana cinnamon smoothie: blend banana, plant milk, nut butter, and cinnamon for a nourishing breakfast.

• Chai latte: warm milk or plant-based milk with tea and spices, and finish with a touch of Cassia cinnamon. A simple way to enjoy a cozy, homemade drink.

Slow-cooked dishes

• Tagines and stews: Cassia cinnamon balances and softens spiced sauces, especially in lamb dishes or root vegetable recipes. It brings warmth and depth to every bite.

Like all strong spices, cinnamon should be consumed in moderation. Cassia cinnamon (also called Chinese cinnamon) naturally contains a compound called coumarin. In high amounts and with regular use, coumarin may have unwanted effects on the liver.

How much cinnamon per day?

For Cassia cinnamon, it is recommended not to exceed 1 to 2 grams per day, which is about half to one small teaspoon.

Pregnant women, young children, and people under medical treatment should ask their doctor before consuming cinnamon regularly.

To keep its flavor and aroma, always store ground cinnamon in a sealed jar, away from heat, light, and humidity.

Which is healthier: Cassia cinnamon or Ceylon cinnamon?

Ceylon cinnamon has lower coumarin levels, while Cassia cinnamon has a stronger flavour. Both can be enjoyed in moderation.

What is Cassia cinnamon used for in cooking?

Cassia cinnamon is perfect for stews, curries, autumn desserts, and hot drinks thanks to its bold and spicy taste.

Does cinnamon help with weight loss?

Cinnamon does not replace a healthy lifestyle, but its warming flavour can support balanced meals and reduce sugar cravings.

Can I use cinnamon every day?

Yes, but with moderation. Cassia cinnamon should not exceed 1–2 grams daily due to its natural coumarin content.

Why choose ground cinnamon instead of sticks?

Ground cinnamon is easier to use, dose, and mix in recipes. It keeps its full aroma and blends instantly with food and drinks.