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)
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)
Price: More expensive
Common use: Best for desserts or when you want a subtle cinnamon flavor
🌰 2. Cassia Cinnamon
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)
Price: Cheaper
Common use: Most common in supermarkets, often labeled as just "cinnamon"
🪵 3. Saigon Cinnamon (Vietnamese Cassia)
Scientific name: Cinnamomum loureiroi
Origin: Vietnam
Flavor: Very strong, sweet, and spicy—more intense than regular Cassia
Color: Dark reddish brown
Coumarin content: High
Price: Medium to high
Common use: Popular in baking and spice-heavy recipes
🌿 4. Indonesian Cinnamon (Korintje)
Scientific name: Cinnamomum burmannii
Origin: Indonesia
Flavor: Mildly sweet but still stronger than Ceylon
Color: Medium brown
Coumarin content: Moderate to high
Price: Affordable
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.