True Ceylon Cinnamon vs Cassia Cinnamon

  

What is Cinnamon?

Mainly used as an aromatic condiment and flavouring agent in a variety of cuisines, be it savoury or sweet, Cinnamon is a much favoured spice that is obtained from the inner bark of genus Cinnamomum. There are several species of trees belonging to the Cinnamon family while we breakdown the main two competitors which are Ceylon Cinnamon and Cassia Cinnamon.

Ceylon Cinnamon (Cinnamomum zeylanicum)

Known as True Cinnamon or Ceylon Cinnamon, this species is native to Sri Lanka and is made by the inner bark of the tree. Obtained mainly by smallholder groups offering the highest quality products, Ceylon Cinnamon can be easily identified with its visual appeal. Tan brown (light to golden brown) in colour, this contains many tight sticks with soft layers which offers the quality and texture that most home chefs and professionals desire.

Less common, our Ceylon Cinnamon is expensive, while it boasts of a milder flavour and aroma due to its negligebale levels of coumarin content. Handcrafted in to thin multiple layers of sticks, Ceylon Cinnamon is easy to break.

Cassia Cinnamon (Cinnamomum Cassia)

Also known as Chinese Cinnamon or Cinnamomum aromaticum, Cassia tends to be a dark-red brownish colour with thick sticks and more like a rough texture than Ceylon Cinnamon. A cheaper version of Cinnamon, Cassia is of a lower quality but consumed more. However, Cassia Cinnamon also contains large amounts of coumarin which can be harmful if consumed in large quantities for a prolonged time period. Coumarin is harmful to the liver and kidneys. Cassia cinnamon boasts of an intense flavour and aroma

This thick single layer of bark is naturally curled into a stick while its harder to break.

True Ceylon Cinnamon

• Derived from the plant Cinnamomum zeylanicum
• Indigenous to Sri Lanka
• Negligible levels of Coumarin < 0.004%
• Expensive
• Mild flavor and aroma
• Handcrafted into thin multiple layered sticks
• Soft and easy to break
• Light to golden brown color
• Countless health benefits

Cassia Cinnamon

• Derived from the plant Cinnamomum cassia
• Originates from China, Indonesia, Vietnam
• High Levels of Coumarin > 5%
• Cheap
• Intense flavor and aroma
• Thick single layer of bark naturally curled into a stick
• Hard and harder to break
• Dark Reddish brown color
• Toxic in prolonged use