The Fine Line Between Ceylon Cinnamon and Cassia Cinnamon
Amitha Samankumara
Microbiologist | Food Safety | Quality Management | HRM Professional | ESG | Resume Writing & Career Development
There has recently been much focus on health and wellness over the past years, and a variety of spices is brought into the light for their various benefits. Cinnamon stands as one of the popular varieties of spices.
However, not all cinnamons are created equal. There are mainly two types: Ceylon cinnamon and Cassia cinnamon. Despite the similar names, these two types vary greatly in their botanical variance, health benefits, flavor profiles, and uses.
1. Origin and Botanical Differences
Ceylon cinnamon (Generally known as “True cinnamon”), is taken from the inner bark of a tree called Cinnamomum verum, indigenous to Sri Lanka. Cassia cinnamon is obtained from the tree Cinnamomum cassia, cultivated mostly in China and Southeast Asia (Mainly Indonesia and Vietnam). At the harvesting stage, cassia trees are much larger (>20 inches waist and >20 feet height) compared to the Ceylon cinnamon trees (<10 inches waist and <10 feet height).
2. Flavor, Aroma and appearance
The Ceylon cinnamon is milder and sweeter in flavor, with a delicate aroma. Its light, citrusy notes make it ideal in desserts, teas, and other dishes where a delicate spice profile is called for.
On the other hand, the Cassia cinnamon, which forms most of the cinnamon sold in supermarkets today, is spicier, stronger in taste, and has a more pungent aroma.
The difference between Ceylon and Cassia Cinnamon can be summarized as below,
3. Health Benefits and Coumarin Content
Both types of cinnamon offer antioxidant, anti-inflammation, and blood sugar-controlling properties. The difference, however, lies in its coumarin content.
Coumarin is a chemical compound occurring naturally in many plants that can be toxic to the liver and kidneys and carcinogenic when taken in large doses. Cassia Cinnamon has a?higher coumarin content (5%) related to Ceylon cinnamon (0.004%) (srilankabusiness.com, 2021). Certain studies have proven these values in laboratory scale and commercial samples; C. verum is about 53 ppm and C. cassia is about 3355 ppm (Jose et al, 1970).
Due to the very low content of coumarin in Ceylon cinnamon, it is considered a safer option for use in everyday foods, especially for people who take cinnamon as a complementary medicine. When it comes to individuals using cinnamon as a food supplement for blood sugar or cholesterol reduction, Ceylon cinnamon may be considered a safer option. Due to the large amount of coumarin in Cassia cinnamon, its long-term consumption in large quantities can be harmful to human health (Yamada et al, 2022).
4. Culinary Uses
Ceylon cinnamon is subtle and, therefore, suitable for light pastries, light teas, and fruit-based desserts where gentle spice touches are required without overpowering other flavors. On the contrary, Cassia cinnamon has a strong pungent taste that makes it suitable in strong flavors like in curries, stews, and spicy dishes.
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5. Price, Availability and Adulteration
Ceylon cinnamon is much pricier than Cassia and seldom found in markets due to the hard work entailed in harvesting and fewer regions in which to grow. Cassia cinnamon is cheap and quite accessible. The quality superiority of Ceylon is, therefore, reflected in the price, together with a delicate harvesting process and health benefits.
Consider East Asia, there are about twice as many plantations compared to Sri Lanka, producers can harvest an entire large tree at one time with fewer workers. Make it easier to produce in bulk. Cassia can harvest 10 times bigger volumes of Ceylon cinnamon per acre. (Businessinsider.com, 2024)
There is great confusion in the market, with some sellers offering Cassia cinnamon as Ceylon cinnamon, and vice versa. Consumers must try to find authentic sources of either Cassia or Ceylon cinnamon.
The Geographical Indication (GI) Certification under (EU) 2022/144 and other stakeholders for Ceylon cinnamon have been?approved and used effectively from 2022 (srilankabusiness.com, 2022). Customers can identify the Ceylon cinnamon with the?certified logo on the package.
?6. References and Further readings
Rema, A. (1970). Evaluation of coumarin content and essential oil constituents in Cinnamomum cassia (Nees & T. Nees) J. Presl.. Journal of Spices and Aromatic Crops. 43-51. 10.25081/josac.2019.v28.i1.5743.
Nicolai, Z. Ann, T. S?rensen. 2014. Coumarin content in cinnamon containing food products on the Danish market. Food Control. 38; 98-203. ISSN 0956-7135, https://doi.org/10.1016/j.foodcont.2013.10.014.