Cinnamon is a beloved spice used around the world to add warmth, sweetness, and intrigue to both sweet and savory dishes.
It comes from the inner bark of cinnamon trees and is available whole in stick form or pre-ground as a fine powder.
Cinnamon comes from the dried inner bark of trees from the Cinnamomum genus. There are over 250 species of cinnamon trees, but only four main varieties used for commercial production of cinnamon sticks and powder:
- Ceylon cinnamon: Also called "true cinnamon", it comes from Sri Lanka and is known for its sweet, delicate flavor profile. The bark is soft and crumbly.
- Cassia cinnamon: Native to China and the most common type sold. It has a stronger, spicier flavor and the bark is harder than Ceylon cinnamon. There are several species:
- Chinese cassia
- Indonesian cassia (korintje)
- Vietnamese cassia (Saigon)
Cinnamon sticks form when the moist inner tree bark is harvested and curls up on itself as it dries. The sticks can then be ground to a powder. Both forms provide a sweet, spicy flavor and health benefits when used in moderation.
Key Takeaway: Cinnamon comes from the dried inner bark of cinnamon trees. The two main commercial varieties are Ceylon and Cassia, with differences in flavor, bark texture, and origin.
Key Differences
While cinnamon powder and ground cinnamon come from the same source and can often be used interchangeably, there are some key ways they differ:
Texture
- Cinnamon powder has a very fine, flour-like consistency. It becomes fully incorporated into batters and liquids.
- Ground cinnamon is made by coarsely grinding sticks. It has a slightly grittier texture with small pieces visible.
Flavor Intensity
- Cinnamon powder provides a robust cinnamon flavor as the fine grind releases oils and compounds.
- Ground cinnamon is a bit milder in flavor since the grind is coarser and doesn't release as much oil.
Common Uses
- Cinnamon powder is preferred for recipes where you want cinnamon fully incorporated without texture, like smoothies, sauces, and baked goods.
- Ground cinnamon can provide flecks of texture and visual appeal in items like oatmeal, chilis, curries, and bread.
- Whole cinnamon sticks are best for infusing flavor into liquids like mulled cider and stocks.
Price
- Cinnamon powder is more expensive since it requires further processing to pulverize into a fine powder.
- Ground cinnamon costs less since it's more roughly ground from the sticks.
Availability
- Cinnamon powder may be harder to find. Grocery stores often just stock ground cinnamon.
- Ground cinnamon is widely available in the spice aisle of most grocery stores.
Key Takeaway: The main differences between cinnamon powder and ground cinnamon relate to texture, flavor intensity, typical uses, price, and availability.
Ceylon vs. Cassia: How Do They Compare?
Not all cinnamon powders and ground cinnamons are the same. The type of cinnamon used makes a major difference in flavor and quality.
Ceylon and Cassia are the two main commercial varieties sold as sticks and ground powder:
Ceylon Cinnamon
- Grown in Sri Lanka
- Also called "true cinnamon"
- Light tan color
- Thin, papery layers of bark
- Mild, sweet, citrusy flavor
- More expensive, harder to find
Cassia Cinnamon
- Native to China and Southeast Asia
- Dark red-brown color
- Thicker, harder bark
- Intense spicy flavor
- Most common type sold commercially
- Saigon, Chinese, and Korintje are main varieties
For powder and ground cinnamon:
- Ceylon is the best choice when you want a delicate, nuanced cinnamon flavor.
- Cassia provides a bolder cinnamon taste and is commonly used in baking.
Key Takeaway: Ceylon cinnamon is mild and sweet while Cassia is spicier and more pungent. Ceylon powder is great for subtle flavor but more expensive than common Cassia.
Grinding Cinnamon Sticks into Powder
It's easy to make fresh cinnamon powder at home by grinding sticks in a coffee grinder or food processor.
Ceylon cinnamon sticks are softer and grind more easily. For Cassia, it's best to break sticks into smaller pieces before grinding to help pulverize the harder bark.
Be sure to use a dedicated spice grinder, not your regular coffee grinder. Make small batches and store the fresh powder in an airtight container away from light.
Enjoy the aroma and flavor of freshly ground cinnamon! It's ideal for recipes where you want a robust cinnamon taste like cinnamon buns, muffins, pancakes, and oatmeal.
Cinnamon Powder vs. Ground Cinnamon: How to Substitute
In most recipes, cinnamon powder and ground cinnamon can be used interchangeably by adjusting the amounts:
- Use 1 teaspoon of cinnamon powder for every 2-3 teaspoons of ground cinnamon
- Replace 1 cinnamon stick with 1/2 to 1 teaspoon of cinnamon powder
Since powders provide more concentrated flavor, start with less cinnamon powder and add more to taste when substituting it for ground.
For savory dishes using whole sticks to infuse flavor, you can simply omit the stick without needing to add powder.
Key Takeaway: In baked goods, use less cinnamon powder than ground to compensate for its more intense flavor and aroma. Adjust amounts as needed.
Storing Cinnamon Properly
To retain freshness and flavor of cinnamon powders and grounds:
- Store in cool, dark place in airtight containers
- Keep away from light, heat, and moisture
- Buy small bottles and replace annually for optimal freshness
- Smell and taste periodically. Discard if the aroma or flavor dulls.
- Whole sticks last 1-2 years stored properly. Powders lose potency faster.
- Consider refrigerating powders to prolong shelf life.
Key Takeaway: Store cinnamon in a cool, dark place and buy fresh ground and powder every 6-12 months for best quality.
Popular Uses for Cinnamon Powder and Ground
Here are some top ways to use each form of this versatile spice:
Cinnamon Powder
- Baked goods - cakes, cookies, pie, pastries
- Hot cereals - oatmeal, cream of wheat
- Smoothies and protein shakes
- Coffee drinks - lattes, cappuccinos
- Sweet sauces - fruit compotes, applecaramel
- Savory rubs, marinades, chilis, stews
- Curries, soups, savory pies
- Applesauce
- Fruit desserts - crisps, pies, tarts
Ground Cinnamon
- Yogurt, chia pudding, overnight oats
- Pancakes, waffles, french toast
- Baked oatmeal, granola, muesli
- Sweet breads - banana, pumpkin, zucchini
- Muffins, scones
- French toast casserole
- Garnish for coffee drinks - cappuccinos, lattes
- Fall-spiced dishes - butternut squash soup, chili
Cinnamon Sticks
- Hot beverages - tea, cider, toddies
- Poaching liquid for fruits
- Oatmeal, rice pudding, chia pudding
- Simmering sauces, chilis, soups, stews
- Pickling brines
- Infusing vodka, rum, whisky
Key Takeaway: Cinnamon powder is ideal for baked goods and smoothies. Ground cinnamon suits oatmeal and garnishing. Sticks infuse flavor into hot liquids.
Health Benefits of Cinnamon
When consumed in moderation, cinnamon offers many potential health benefits thanks to its nutrients and antioxidants:
- Antioxidants: Contains polyphenols and flavonoids that combat free radicals and oxidative stress. May support healthy aging.
- Anti-inflammatory: Linked to lower inflammation in the body, which can aid chronic conditions.
- Blood sugar control: Helps improve insulin sensitivity and regulate blood glucose levels, especially helpful for people with diabetes or metabolic disease.
- Heart health: Shows promise for improving cholesterol levels, blood pressure, and other cardiovascular markers.
- Neuroprotective effects: Early research indicates cinnamon may support brain function and cognition as we age.
Ceylon cinnamon has very low levels of the compound coumarin, which can potentially cause liver damage in high doses. Cassia cinnamon contains more coumarin so moderating intake to 1-2 teaspoons daily is recommended.
Key Takeaway: Enjoying cinnamon may provide antioxidant, anti-inflammatory and blood sugar regulating benefits. Ceylon is recommended for regular use due to lower coumarin levels.
FAQs
Is it better to use cinnamon powder or ground?
Choose cinnamon powder when you want a fine texture and robust flavor. Use ground for more texture and milder taste. Consider the recipe and your personal preference.
What's the difference between cinnamon and cassia?
Cinnamon refers to the Ceylon variety native to Sri Lanka. Cassia is the more common species grown in China and Southeast Asia. Cassia has a spicier, more intense flavor.
Is Saigon cinnamon the same as regular cinnamon?
Saigon cinnamon is a variety of cassia cinnamon grown in Vietnam. It has a stronger, hotter flavor compared to common cinnamon which is typically Indonesian cassia.
Can you make cinnamon powder from sticks?
Yes! Use a dedicated coffee grinder or food processor to grind sticks into fresh, aromatic cinnamon powder at home. Ceylon grinds more easily than hard cassia sticks.
How do you substitute cinnamon powder for ground?
Use about 1 teaspoon cinnamon powder for every 2-3 teaspoons ground cinnamon. Adjust amounts as needed since the powder provides more concentrated flavor.
Conclusion
Cinnamon powder and ground cinnamon originate from the same cinnamon sticks and offer similar sweet-spicy flavor. Subtle differences in texture, flavor intensity, and cost exist based on the grind size and type of cinnamon used.
Ceylon cinnamon provides a delicate, complex flavor while Cassia imparts a bolder, spicier taste. Cinnamon powder works well for smoothies, baking, and sweet sauces while ground suits oatmeal, breads, and garnishing.
Both forms provide antioxidant, anti-inflammatory, and blood sugar regulating benefits when consumed in moderation as part of a balanced diet. Store fresh cinnamon properly to retain maximum flavor and aroma.