Did you know the cinnamon in Cinnabon
rolls is actually not "true" cinnamon? True cinnamon or Ceylon
cinnamon is a spice made from the inner bark of the Cinnamomum verum
tree. It has a citrusy fragrance and complex yet mild taste without
the "bite" we associate with the spice.
Cinnamon is produced from the inner bark of a small evergreen tree
belonging to the Laurel family with the genus Cinnamomum. Although
there are four commercial species of Cinnamomum, the global cinnamon
market recognizes the product from one species as true cinnamon. The
product from the other three species, widely sold as cinnamon, is
actually cassia.
The last two are more closely related to cassia than cinnamon
True cinnamon – Cinnamomum verum
Cassia – Cinnamomum aromaticum
Indonesian - Cinnamomum burmannii
Vietnamese - Cinnamomum loureiroi
About a hundred years ago, American traders started importing cassia
because of a rise in the price of Ceylon cinnamon. Cassia continues
to be the main variety sold in supermarkets in the US and Canada.
American labeling laws do not require that a distinction be made
between cassia and cinnamon in the retail market.
The "cinnamon" found in Cinnabon and your kitchen is actually
cassia, derived from Cinnamomum burmannii, a tree native to
Indonesia. Of all the Cinnamomum species, this form of cassia (known
as Indonesian cassia or Korintje cassia) has the lowest oil content
and is therefore the cheapest. Cinnabon trademarked its supply of
Korintje cassia as "Makara Cinnamon." Cinnamon and cassia have
numerous health benefits.