Friday, January 31, 2014

Test Tasting Some Different Cinnamons

We sometimes try new culinary adventures in our home and this time we did some taste testing of different cinnamons.  We made some buttered toast, slapped on some honey, and then gathered up some different cinnamons to sprinkle on the toast.  It was very scientific.


The cinnamons we tried were Celon, China, Vietnamese, and Indonesian.  This is what Penzey's has to say about the different varieties:

Ceylon Cinnamon
Complex and fragrant, with a citrus overtone and rich buff color. Although Ceylon cinnamon is less strong, its hint of citrusy flavor and lack of any bite whatsoever makes it the favorite in both England and Mexico where it is preferred for all uses. 

China Cinnamon
Extra sweet, spicy and strong. Perfect for everything from cinnamon rolls to apple pie, Christmas cookies to French toast. China cinnamon is perfect for cinnamon sugar.

Indonesia Cinnamon
Sweet and mellow, Korintje cinnamon is the type of cinnamon we all remember from our childhood. Fragrant Korintje cinnamon is as strong as China cinnamon, but smoother and not as nippy. We love Korintje cinnamon for sprinkling—on hot cereal, oatmeal and cream of wheat, French toast, pancakes and waffles, sugar cookies, and pie crusts. Perfect for cinnamon breads, quick, yeast, or toasted with raisins

Vietnamese Cinnamon
Vietnamese cinnamon is the strongest, richest, and sweetest cinnamon around. For traditional cinnamon recipes such as gooey cinnamon rolls, the vibrant flavor of Vietnamese cinnamon really shines. It is so strong, that in most recipes it should be cut back by about a third, but it is perfect used full strength in any recipe where cinnamon is the main, delicious flavor. 

The cost of the different cinnamons vary, too.
  • Ceylon $4.45 for 1/4 cup jar
  • China $ 3.29 for 1/4 cup jar
  • Indonesia $3.65 for 1/4 cup jar
  • Vietnamese $4.25 for 1/4 cup jar
The one we all seemed to like the most was the Vietnamese cinnamon, which is the strongest, richest, and sweetest cinnamon.