Mr Cinnamon's Notes: 10 Things Everyone Gets Wrong About Cinnamon

Before I tell you about my long journey from Sri Lanka to Australia, there is something we must clear up first. Not all cinnamon is the same. I know, shocking. A spice with an identity crisis. But once you understand the difference, you will never look at cinnamon the same way again.

• All cinnamon is the same
  No, Ceylon cinnamon and cassia cinnamon are different.
• Cinnamon only belongs in desserts
  It works in tea, coffee, oats, curries, marinades, smoothies and savoury dishes.
• Stronger smell means better cinnamon
  Cassia is often stronger and harsher. Ceylon cinnamon is softer, sweeter and more delicate.
• Cinnamon is just a flavour
  It has history, culture, farming skill and tradition behind it.
• Any cinnamon is safe to eat daily
  Cassia contains more coumarin. Ceylon cinnamon is generally preferred for regular use.
• Cinnamon powder lasts forever
  It loses aroma and flavour over time. Tragic, but so do most things.
• Cinnamon fixes blood sugar overnight
  It may support healthy routines, but it is not medicine or magic dust.
• Sri Lankan cinnamon is just branding
  Sri Lanka is globally known for producing true Ceylon cinnamon.
• Premium cinnamon should taste spicy and sharp
  Ceylon cinnamon is naturally warm, mild and lightly sweet.
• Cinnamon is boring
  Not on Mr Cinnamon’s watch.

Your Dearest, Mr Cinnamon