Below is a list of all known varieties for Cinnamon. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Cinnamon (Cassia Bark, Whole) | Thick, rigid sticks of Cassia bark, often used whole for infusing liquids and slow-cooked dishes. |
| Cinnamon (Cassia/Chinese) | The most common commercial type, known for its hard bark and strong, pungent flavor. |
| Cinnamon (Cassia/Korintje) | A popular variety of Cassia (C. burmannii) with a smoother, sweeter profile than typical Chinese Cassia. |
| Cinnamon (Ceylon/True) | The highest grade of cinnamon, known for its soft, multilayered bark and delicate, sweeter flavor. |
| Cinnamon (Ground, Demerara Sugar Blend) | Cinnamon powder blended with coarse Demerara sugar, often used as a finishing sugar for toast or baked goods. |
| Cinnamon (Organic Ceylon) | Ceylon cinnamon grown using organic methods, known for its sweet, mild flavor. |
| Cinnamon (Powder, Fine Grind) | Cinnamon ground into an extra-fine powder, best for beverages and light baking. |
| Cinnamon (Powder, Saigon) | Powder made from Saigon cinnamon, which has a very high oil content and strong, intense flavor. |
| Cinnamon (Powder, Smoked) | Cinnamon powder infused with smoke, adding depth to chili and barbecue rubs. |
| Cinnamon (Powdered) | Bark ground into a fine powder, the most common form for baking and cooking. |
| Cinnamon (Quills, Thin) | Thin, delicate sticks of "true" cinnamon, easily crumbled and used for garnishing and infusion. |
| Cinnamon (Saigon/Vietnamese) | A potent Cassia variety known for its extremely high oil content and strong, spicy flavor. |
| Hickory Nut Shagbark | The nut of the **Shagbark Hickory** (*Carya ovata*); known for its sweet flavor and hard-to-crack shell; highly prized. |