Are you aware of True Cinnamon? Or are you still confused about choosing true cinnamon over cassia?

True Cinnamon

Spice Guide

Cinnamon vs Cassia

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon, the eternal tree of tropical medicine belongs to the Lauraceae family

Cinnamon is used mainly as an aromatic condiment and flavoring additive in a wide variety of cuisines. The characteristic aroma and flavor of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as other constituents like eugenol. Looking beyond the kitchen, cinnamon holds an impressive pharmacological value.

Cinnamon is an antioxidant, anti-inflammatory, antidiabetic, antimicrobial, anticancer, lipid lowering and cardiovascular disease lowering compounds. It also has been reported to have activity against neurological disorders such as Parkinson's and Alzheimer's disease. So, Cinnamon has become one of the most important spices used daily by people all over the world tucked quietly into morning oats, evening teas and honestly just about everything in between. Isn't that a quite little treasure?

But,
Have you ever taken a closer look at what's really inside that little jar? It might surprise you to learn what cinnamon could actually be cassia.

There are two main types of cinnamon.

Cinnamomum zeylanicum, common name- "true cinnamon" or "Ceylon cinnamon"
Cinnamomum iners, common name - "cassia"

Are these two varieties significantly different from one another?
Absolutely yes.
Even though both plants belong to the same genus, they show considerable difference in their appearance, chemical composition, taste and health effect.

Ceylon cinnamon comes from the species Cinnamomum zeylanicum and is grown in Sri Lanka.
This type is light brown in color, thin, and soft, with sticks that are filled and fibrous on the inside. The aroma is delicate and the taste is sweet. When it comes to coumarin- a natural substance that can thin your blood if you consume too much- true cinnamon has only 0.004% which is very low. The interesting fact is only the thin inner bark is used to make Ceylon cinnamon. That's why its texture is fine, less dense, and more crumbly. This true cinnamon is believed to have several health benefits, especially for controlling diabetes and cholesterol and may also help with weight loss.Cassia cinnamon comes from the species Cinnamomum cassia and is grown in China, Vietnam and Indonesia. Cassia looks different from true Cinnamon. It is dark reddish-brown, thick and hard with a hollow stick. The aroma is harsh and the taste is flat but stronger than Ceylon cinnamon. The biggest difference is that cassia contains more than 1% of coumarin, which is much higher than Ceylon. This matters because too much coumarin can thin blood and build up inside the body over time. Cassia is cheaper than true cinnamon and easy to find. It has a much stronger flavor than Ceylon, and a woody texture because all layers of the bark are used, not just the thin inner part. In fact, studies confirmed that cinnamon available in the retail market is predominantly cassia cinnamon, while true cinnamon was obtained only in specialty shops. because cassia contains a high level of coumarin, heavy consumption of this spice may result in doses exceeding the tolerable daily intake.Not sure if your cinnamon is real or cassia? Here's how to spot the difference

Feature	Ceylon cinnamon	Cassia

Colour	Light tan or pale brown	Dark-reddish brown
Texture & stick shape	Thin, delicate and soft with multiple layers rolled like a cigar	Hard, thick sticks with a solid center or single layer
Aroma	Light, sweet and complex with many notes	Intense and powerful
Texture when broken	Brittle and crumbles easily	Very firm and tough to break
Flavor profile	Sweet, mild, gentle and well rounded	Strong, sharp, bold and sometimes bitter
Price & quality	Costly, premium grade and highly valued	Affordable, common and lower grade
Where to buy	Specialty spice shops, health food stores, online retailers or direct from Sri Lankan brands	Regular supermarkets, bulk food stores and most grocery shops
Safety for Daily life	Safe to eat every day	May harm liver or kidneys if used regularly in large amounts

Quick tip: Rub a piece of cinnamon stick between your fingers. True cinnamon crumbles easily into soft, paper layers. Cassia? It stays hard and solid- almost like a small wooden rod.Remember,
Your spice rack is small, but your choice matters. Next time you reach for cinnamon, look for Ceylon cinnamon on the label. Your liver and your taste buds will thank you.