The spice journal
Why Ceylon cinnamon smells gentler
A quieter first impression can be part of its character. Discover the aroma inside a whole quill.
A stronger smell is not a quality score
If you are used to cassia, Ceylon cinnamon can seem surprisingly gentle. Cassia tends to taste bolder and hotter; Ceylon is known for a softer, sweet, sometimes floral character. They offer different cooking experiences. Intensity alone does not tell you which is fresher, authentic or better for your recipe.
The fragrance is also inside the bark
A whole stick can have a faint aroma even when it is useful in cooking. Breaking or grinding exposes more of the bark and releases aromatic volatile oils. Try a small freshly broken piece before judging a whole pouch by its smell. This happens with whole cinnamon generally; it is not a test that proves the species.
A simple way to explore the aroma
Break a small piece
Use clean, dry hands to gently snap a small piece over a dish. Notice the fine layers at the broken end.
Crumble or lightly crush
Gently rub the small broken piece between your fingertips, or lightly crush it in a mortar. Smell from a comfortable distance without inhaling the dust. Breaking or crushing is more useful than rubbing the outside of an intact stick.
Let it infuse
Add the pieces to tea, warm milk or a gently simmering dish. Taste as you go and strain out the bark before serving. For baking, grind only what you need using a grinder suitable for hard spices.
Delicate should still be enjoyable
Freshness, storage, the amount used and preparation all affect the result. Keep cinnamon tightly closed, cool and dry, away from light. If a freshly crushed piece has very little aroma and adds little flavour when infused, freshness may be a factor. Mildness alone is not proof of quality or authenticity.