There are four main types of cinnamon, but the two most common ones you'll find are Ceylon and Cassia.

1. Ceylon Cinnamon (True Cinnamon) - This is the original "true" cinnamon, and it is also derived from the inner bark of the tree it is named after.

Scientific name: Cinnamomum verum or Cinnamomum zeylanicum
Origin: Sri Lanka and parts of India
Flavor: Milder, sweeter, and more delicate
Color: Tan or light brown
Texture: Thin, soft, and can be easily crumbled
Coumarin content: Very low (healthier for long-term use)

Common use: Best for desserts or when you want a subtle cinnamon flavor

2. Cassia Cinnamon - This is a broad category that encompasses several varieties, including Korintje and Saigon. It is harvested from the bark of various trees in the Cinnamomum genus.

Scientific name: Cinnamomum cassia or Cinnamomum aromaticum
Origin: China
Flavor: Strong, spicy, slightly bitter
Color: Dark reddish-brown
Texture: Hard and thick sticks
Coumarin content: High (can be harmful in large amounts)

Common use: Most common in supermarkets, often labeled as just "cinnamon"

3. Saigon Cinnamon (Vietnamese Cassia) - Also a type of Cassia cinnamon, this variety is harvested from the bark of the tree.

Scientific name: Cinnamomum loureiroi
Origin: Vietnam
Flavor: Very strong, sweet, and spicy—more intense than regular Cassia
Color: Dark reddish brown
Coumarin content: High

Common use: Popular in baking and spice-heavy recipes

4. Indonesian Cinnamon (Korintje) - This is a type of Cassia cinnamon, and it comes from the bark of the tree.

Scientific name: Cinnamomum burmannii
Origin: Indonesia
Flavor: Mildly sweet but still stronger than Ceylon
Color: Medium brown
Coumarin content: Moderate to high

Common use: Very common in the U.S. for mass-produced cinnamon products.

If you're using cinnamon daily for health reasons (like in tea or oatmeal), Ceylon is the safer choice due to its low coumarin levels. But for flavor punches in baking or cooking, Cassia or Saigon might be your go-to.