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The most significant economic product of the cinnamon tree is cinnamon, which is the inner bark of the Cinnamomum verum (C. zeylanicum) tree and is sold as quills, featherings, chips, and powder. This ingredient finds applications in making teas, cocoa, chocolate items like cookies, pastries, and soups, as well as pickled products and drinks. The pharmaceutical sector and the cosmetic industry also utilise cinnamon as an essential component.
Since adulteration is a common issue in the food industry, the spice business continues to face these problems which create both financial risks and health risks for consumers. A common practice in adulteration is combining cassia bark (a less expensive substitute that can have a similar appearance but lacks the special qualities of real cinnamon) with pure cinnamon. This problem has been addressed by the Food Safety and Standards Authority of India (FSSAI) since cassia is sold to profit from the higher profit margins that cinnamon provides. Read on to find out the FSSAI’s simple home testing procedures and protect yourself from the harmful effects of adulterated products.
Cinnamon Adulteration
The structure and composition of cassia and true cinnamon are essentially different. Real cinnamon is lighter brown and has a fragile, cigar-like structure of numerous thin layers that are rolled together. Such layers exhibit smooth texture, just like thin paper. The most prevalent adulterant, cassia bark, is thicker, rougher, and darker. It has more coumarin, a substance that can be dangerous if taken in excess. The adulterant is more pungent and the pure one has a mild flavour and smell.
How To Detect Fake Cinnamon?
Materials Required
- A glass plate
- A small quantity of cinnamon sticks
Process
To ensure clear observation, start by taking a small number of cinnamon sticks and placing them on a sanitised glass plate. The distinguishing feature of authentic cinnamon sticks is their incredibly thin bark layers, which can readily roll around a pencil without breaking. The unadulterated bark has a light brown colour with a smooth texture surface. Adulterated cinnamon or cassia bark, on the other hand, has shown several thick layers between a smoother inner layer and a rougher outer layer. When you roll the adulterated stick, due to its rigidity, the bark will not break.
The fragrance assessment stands as an essential method to authenticate the purity of cinnamon. Real cinnamon produces a mild fragrant aroma, including sweet, warm, and spicy tones. It should have a powerful, pleasing scent when cracked. Cassia, on the other hand, lacks the flavour of genuine cinnamon and has a strong, more pungent smell. Additionally, the taste profiles are very different: cassia is typically more bitter and strong, whereas pure one has a sweet flavour with less bitterness.
FSSAI Initiatives
The FSSAI is actively working to stop cassia from being mixed with cinnamon. They have asked Central Licensing Authorities and State/UT Commissioners of Food Safety to monitor the market for malpractices. Furthermore, FSSAI works to build consumer and Food Business Operator awareness through education programs. In sub-regulations 2.9(4) and 2.9(5) of the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, the FSSAI established the requirements for cinnamon and cassia. The maximum allowable amount of coumarin content is specified in an amendment to help differentiate between them. The updated Manual of Methods for Analysis of Spices, Herbs & Condiments outlines the testing procedure for coumarin detection.
Image Credit: Wikimedia Commons
