Ceylon and Cassia
Two Primary Varieties
Cinnamon, a spice cherished for centuries, is a staple in kitchens worldwide. However, not all cinnamon is created equal. Two primary varieties, Ceylon cinnamon and Cassia, often find their way into our spice racks. In this blog post, we unravel the differences between these two, shedding light on why Cassia may not be the health-conscious choice it appears to be.
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Not Real Cinnamon
One of the most significant misconceptions is that Cassia is a true cinnamon. In reality, it belongs to a different botanical family (Cinnamomum cassia) than Ceylon cinnamon (Cinnamomum verum), which is the authentic, "true" cinnamon.
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Health Risks Associated with Coumarin
Cassia contains higher levels of coumarin, a natural compound with potential health risks. Excessive coumarin intake has been linked to liver damage and other health issues. Ceylon cinnamon, on the other hand, has significantly lower coumarin levels, making it a safer choice.
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Cheap Substitute in the Market
Cassia is more readily available and less expensive than Ceylon cinnamon. This economic advantage often leads to its widespread use as a cinnamon substitute in various products, compromising the health benefits consumers may expect.
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How to Differentiate and Choose Wisely
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Appearance
Ceylon cinnamon sticks are thin and fragile, with a light brown color, while Cassia sticks are thicker and darker. Ground Ceylon cinnamon has a tan color, whereas Cassia tends to be reddish-brown.
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Aroma
Ceylon cinnamon has a delicate, slightly sweet aroma, while Cassia has a stronger, spicier scent. The difference in fragrance is a good indicator of their distinct flavor profiles.
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Label Reading
Always check product labels. Authentic Ceylon cinnamon is often labeled as such, providing clarity for consumers who prioritize the health benefits of true cinnamon. The demand for cinnamon's health benefits has led to misleading marketing. Products labeled as "Cinnamon" may, in fact, contain Cassia. Be vigilant and look for explicit labels specifying "Ceylon Cinnamon."
| Ceylon | Cassia |
|---|---|
| Soft | Thick |
| Has Strong Flavour | Has Mild Flavour |
| Light Brown Colour | Dark Redish Brown Colour |
| Expensive | Cheap |
| Native to Sri Lanka | From South China |
| Coumarin Content 0.004% | Coumarin Content 5% |
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