Ceylon or true Cinnamon
- Delicate and mild sweet flavor
- A highly valued culinary and medicinal spice
- High quality and much safer
- coumarin rate is less than 0.0004%
- Very expensive than cassia cinnamon
- Lighter brown in color
- Fragile and easily broken
- Native to Sri Lanka
- Very strong and spicy flavor when compared to Ceylon cinnamon
- It is considered lower quality and less safe
- Coumarin rate is higher than 0.5 %
- Commonly available and cheap
- Reddish dark brown in color
- Uneven thick bark that forms only a few layers when rolled up
- Tough, difficult to grind to powder
- Native to China, India, Indonesia & Vietnam
Unlock the secrets of cinnamon with a dive into the intriguing differences between Ceylon and Cassia cinnamon! Often overlooked, cinnamon comes in two main varieties, each offering a unique flavor experience.
Most commonly found in the market, Cassia cinnamon is what many of us recognize as simply “cinnamon.” On the other hand, there’s Ceylon cinnamon, often referred to as the “true cinnamon” or “real cinnamon.” This exquisite variety hails primarily from Sri Lanka and boasts a lighter color, smoother texture, and a more delicate, slightly sweeter taste than its Cassia counterpart.
Did you know that Ceylon cinnamon sticks are softer and crumblier, setting them apart from the sturdier Cassia sticks? The distinctions don’t end there – Ceylon cinnamon contains significantly less coumarin (less than 0.004%) compared to Cassia. Why does this matter? Coumarin, a natural compound found in cinnamon, can be present in higher quantities in Cassia. Opting for Ceylon cinnamon ensures you enjoy the aromatic essence without the concerns associated with excess coumarin.
So, next time you reach for cinnamon, consider the nuanced flavors and qualities that set Ceylon apart as the “true cinnamon.” Elevate your culinary experience with this premium choice that adds a touch of sophistication to your favorite recipes!