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Cinnamon appears everywhere in the fall. From delicious cinnamon rolls to spiced cookies, and pumpkin-flavoured drinks, this fragrant, sweet spice infuses our lives with a warmness we all can't get enough of. But did you know that most of the cinnamon staples in kitchens worldwide are actually not the real deal? That's because there are two spices commonly referred to as cinnamon: Ceylon cinnamon and cassia. True cinnamon, or Ceylon cinnamon, is rarer and quite costly, whereas cassia is readily available and very affordable. The two types differ significantly in flavour profile, composition, and health impact. So, are you using genuine cinnamon or cassia in your favourite recipes? It's time to get to understand the differences between these two spices and how to use the right one for the right reason.
What is Cinnamon?
Produced from the inner bark of trees in the genus Cinnamomum, cinnamon is a spice whose high value throughout history made it one of the pricier commodities ever produced. Although it's hard to imagine, it's even said that Ceylon cinnamon, also known as "true cinnamon," was used more than gold for embalming and religious purposes in ancient Egypt. Young shoots are skinned off their bark, then dried and curled into quills or sticks called 'quills' and sometimes referred to as 'sticks' because it has a lighter colour and are fragile, have sweet flavour and lower content of coumarin.
Ceylon cinnamon is one of the oldest spices traded in the world, with Sri Lanka still holding its top position today as a producer. Cultivating this spice is very labour-intensive because it is often cultivated by hand, which increases its price. True cinnamon is in high demand not only because of its flavour but also because of its medicinal properties, which have anti-inflammatory agents and antioxidant compounds.
What is Cassia?
Cassia, sometimes simply called cinnamon in the grocery store, is made from a different species of tree (Cinnamomum cassia or Cinnamomum aromaticum). Coming from China and Southeast Asia, cassia is far cheaper to produce than Ceylon cinnamon and has become the variety most commonly sold in North America, Europe, and some parts of Asia. The bark of the cassia tree is thicker and darker than that of true cinnamon, and its flavour is stronger, spicier, and more bitter.
It can be said that the main reason for cassia dominating the position of Ceylon cinnamon is due to its affordability and easy accessibility. Cassia grows stronger and easier to obtain in bulk while containing very high levels of coumarin, which has adverse side effects when consumed in large quantities. While cassia does have some positives, such as improving blood sugar results and showing anti-inflammatory properties, its excessive use may not be recommended for consumers concerned about liver health.
How to Identify Cassia from Ceylon Cinnamon
Cassia and Ceylon cinnamon are practically indistinguishable at first sight. However, they are distinct in terms of appearance, taste, as well as texture. True cinnamon, or Ceylon cinnamon, is characterized by a light brown colour and quills that are paper thin and twist into one spiral. Such quills are brittle and break up easily, giving a sweet aroma together with a subtle flavour. Whereas cassia is much darker in colour, fuller when dry, and forms two-curl, it's sturdier, harder to break, and has much stronger, pungent taste.
Also, if you consume cinnamon regularly, the health benefit side is more on the side of Ceylon cinnamon, as there is more safety involved in using it. The fact that Cassia contains more coumarin than Ceylon cinnamon is what worries some people since there are those who may be suffering from liver diseases. If you're using cinnamon in large quantities for its purported health benefits, Ceylon cinnamon is the way to go.
Why Do They Sell Cassia As Cinnamon?
So, if true cinnamon is the better option, why do we so often find cassia in the stores? It's based on economics, because cassia is relatively cheap to grow, harvest, and process compared to the more desirable than true cinnamon. Because consumers want cheaper spices, the demand for low-cost spices has been fueled by North American and European consumer markets, who tend not to notice that what they're buying is cassia, dressed up in the same packaging as cinnamon.
Regrettably, the result is that an abundance of cinnamon on the marketplace gives a wrong impression that they are all the same. In fact, however, proper cinnamon is much more difficult to cultivate and requires many centuries of experience with the traditional methods that have been passed down for generations. It is mainly produced by small-scale farmers in Sri Lanka in smaller batches. This is why it comes at a higher price than cassia.
