Cassia cinnamon vs. Ceylon cinnamon. Difference between cassia and Ceylon cinnamon sticks we can tell so easy by the look. I highly recommend this cinnamon! There are four main varieties of cinnamon in the world market, Ceylon Cinnamon, Cassia, Saigon, and Korintje. I just learned recently that some companies package cassia or saigon cinnamon and sell them just as "cinnamon" but that consuming high concentrations of either of those is dangerous. Moreover, cassia, or Chinese cinnamon, which has a very similar flavor to Ceylon… Cassia cinnamon sticks woody, one layer and very hard to break. 7 Key Differences Between Ceylon Cinnamon and Cassia Cinnamon It has that true sweet, spicy cinnamon flavor when so many other brands are more like sawdust. The truth is, both belong the same family of plants (and even the same genus -- cinnamomum). Check out the results. Ceylon cinnamon contains many various layers of the bark making the taste richer and texture softer. Examine the differences between Ceylon cinnamon sticks and Cassia cinnamon sticks. Another key difference between the two is found in the taste. But the issue is, when you buy ceylon cinnamon powder from supermarkets or groceries, you can only identify ceylon cinnamon powder through the label it is packed. This is important to know because coumarin is a toxin that … Cassia and cinnamon both come from the bark of a tree that is a member of the laurel family. As it dries, the inner bark curls into thin strips, or quills. Most cinnamon sold in the United States is the cassia variety, which is often labeled as Chinese cinnamon. A lot of folks have made a hubbub about whether or not your cinnamon is real. Cinnamon isn’t just a Spice — it’s both a culture and a lifestyle, and you can enjoy top quality true Cinnamon from Acril Tea. We take a look at which Cinnamon is good for you by analyzing the various types of Cinnamon such Ceylon, Cassia, Saigon, Korintje Cinnamon. Ceylon Cinnamon is lighter in color while other Cinnamon tends to be darker in color. Ceylon cinnamon benefits are marketed as superior to the less expensive Cassia spices primarily due to Ceylon cinnamon’s ultra low levels of a chemical called coumarin, a blood thinner that is toxic to the liver and prevalent in much higher levels in the three cassia spices. It also contains fewer amounts of coumarin, which makes it less toxic and suitable for regular use. Among them, True or Ceylon cinnamon and the Chinese or Cassia Cinnamon are the most used. Cassia cinnamon’s emergence on the scene occurred a few centuries after Ceylon. Whole cinnamon, as well as its volatile oils, find use in natural medicine. "Cinnamon" allergy isn't very common, but I've read that when it occurs it usually is an allergy to Cassia, not true Cinnamon. If you are using this for baking, there is probably no cause for alarm, although it would depend on how much you use, how often you bake, and how much you eat. Let’s start off with a little Cinnamon 101. Cinnamon or true cinnamon refers to the Ceylon cinnamon which is derived from the plant Cinnamomum zeylanicum. If you like to mix a teaspoon of cinnamon with your tea every morning, you may want to buy Ceylon Cinnamon or Cassia Cinnamon which have much lower coumarin levels. By 1800, cinnamon was no longer expensive and rare as it had begun to be cultivated elsewhere in the world. Cinnamon or what is more colloquially referred to as “true cinnamon”, “real cinnamon” or Ceylon cinnamon originates from the Cinnamomum zeylanicum plant that is native to Sri Lanka. Cassia cinnamon, which contains more cinnamaldehyde than the Ceylon variety, is "widely employed for gastrointestinal disorders such as dyspepsia, flatulence, diarrhea and vomiting." I was ecstatic when I found this on Amazon! When we compare real ceylon cinnamon and cassia cinnamon, there are clear physical differences to identify them. Produced from the bark of the Cinnamomum genus of evergreen trees, cinnamon has a wide range of uses, from everyday cooking with cinnamon powder (like these cinnamon-chili sweet potatoes) to its importance in both ayurvedic and Chinese medicinal remedies.. Related LeafTv Articles Their claim is that Ceylon cinnamon is the only true cinnamon, and that Cassia (or Saigon) cinnamon is fake. Both Ceylon and cassia are healthy and delicious. They are missing the point. Is Ceylon Cinnamon the same as Saigon cinnamon?. I've been eating Badia out of those little plastic .5 oz bags, … This has a mild and sweet flavor. Commonly, cinnamon is sold as a ground powder. Ceylon cinnamon (Cinnamomum verum or Cinnamomum zeylanicum), also known as true cinnamon, is native to Bangladesh, Sri-Lanka, the Malabar Coast of India and Burma and has medicinal value.In ancient times, people valued true cinnamon so highly that they offered it to … Ceylon AKA True Cinnamon Ceylon cinnamon comes from Srilanka, India, Madagascar and Caribbean. Cinnamon contains 50-63% cinnamaldehyde that is responsible for its aroma and flavor. How Cassia and Cinnamon Are Produced . Its scientific name is Cinnamomom cassia, also known as Cinnamomom aromaticaum. So when I learned about Cassia and Ceylon cinnamon, the friend came over equipped with his medication just in case and tried something made with Ceylon cinnamon. ( Source ) Its pungent acrid taste and hot penetrating nature provides benefits to the digestive system, increasing "digestive fire", relieving abdominal pain and clearing excess mucus from the body. Ceylon cinnamon is supposed to be much better. If you have a good eye and already know … Cassia cinnamon sticks, which have a dark brown-red color, tend to be thicker and have a rougher texture than their Ceylon counterparts, per healthline.com , and it is deemed of lesser quality … Cassia cinnamon is the one that has been more commonly studied for health benefits; but scientists say that Ceylon cinnamon is likely safer in very high doses than cassia. Cassia cinnamon: Most cinnamon sold in the United States is the cassia variety, which is less expensive than Ceylon and is often labeled as Chinese cinnamon (Ceylon cinnamon is native to Sri Lanka). We tested 21 brands of ground cinnamon—both the Ceylon and cassia varieties—to determine which tastes the best. So, true to its name, Ceylon Cinnamon cannot originate from elsewhere in the world. Notice the color difference. Ceylon Cinnamon Originally from Sri Lanka Ceylon Cinnamon because it is mild is used in far more complex recipes where Cinnamon does not take stage. We sadly do not have a Costco near us, but we got addicted to the fabulous flavor of this Saigon Cinnamon. Cinnamon comes in two varieties, ceylon and cassia, and is a powerful medicinal agent with anti-inflammatory properties and is chock full of antioxidants! Cassia cinnamon is one of the largest sources of coumarin in our modern day diets. Ceylon cinnamon is equally recognized for possessing fewer levels of cinnamaldehyde, making it a more preferred option than cassia cinnamon for consumption. To produce cinnamon, the tree's bark is harvested, dried and fermented, then its outer layer is removed. While there are hundred of variation within the Cinnamon family, only 4 types or varieties of Cinnamon are used for commercial purposes. Cassia Cinnamon has 5% coumarin or 1200 time more coumarin than Ceylon Cinnamon’s 0.004% coumarin content. Ceylon cinnamon, also known as Cinnamon zeylanicum and cinnamon cassia are the most common.. Cinnamon cassia is more common.It may already be in your spice cabinet. I've taken a picture of the two types and placed them side by side. However, if you intend to consume large amounts of this spice or take a supplement, cassia can be harmful because of the coumarin content. Cassia Cinnamon tastes stronger and hotter while Ceylon Cinnamon is full of lighter, brighter citreous tones. Ceylon cinnamon, which is native to Sri Lanka, is more difficult to find and more expensive. Cassia Cinnamon. Saigon cinnamon is a species of cassia cinnamon with a stronger flavor and aroma than other varieties. Types of Cinnamon. There are two different kinds – cassia cinamon and Ceylon cinnamon. Ceylon sticks are very fragile and have many layers. Cinnamon is a spice obtained from the inner bark of several trees of the genus Cinnamomum in the Lauraceae family. Cinnamon comes from a tree, and the cinnamon we use is actually the bark. 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