According to an article titled, True cinnamon is pricey, but is there any honest difference?

Published on Chicago Tribune.

Yes, different types of cinnamon can taste different, with some subtlety in their flavors.

However, the differences are usually subtle and may not be discernible, especially when using baking or cooking.

The two most common types of cinnamon are Ceylon cinnamon, often referred to as true cinnamon, and cassia cinnamon.

While some people may argue that Ceylon cinnamon has a more sophisticated, subtle flavor, blind tasting has suggested that most people cannot tell the differences.

The main flavor component in cinnamon comes from a group of essential oils, which can vary slightly between different spices of the cinnamon's genus.

However, as mentioned, these differences are typically so minor that they won't significantly impact the flavor of your baked good.

During a taste test conducted by Washington Post Food, different cinnamon types were tested, including dollar store cinnamon and more expensive variants.

The results were inconclusive, with both cheap and pricier cinnamons have fans and detractors.

The overall flavor was a supermarket standard, suggesting that price and supposed quality do not always correlate with preference.

In the end, most tasters found that the cinnamon tasted different when tasted in simple syrup.

The differences were harder to discern when the cinnamon was used in cinnamon toast.

This suggests that the differences in flavor between different types of cinnamon become even less noticeable when used in baking or cooking.

As such, it's often more practical to choose your cinnamon based on price rather than subtlety of flavors, unless you are using it in a context where its distinct flavor will be highlighted.