“Did you know? Not all cinnamon is the same! Discover two main types: Ceylon cinnamon (Cinnamomum verum) and Cassia cinnamon (Cinnamomum cassia). While both are called ‘cinnamon,’ only Ceylon is authentic and true, Ayurveda-recommended, and safer. Curious to learn more about the difference?”
CASSIA CINNAMON :
Cassia cinnamon originated in Southern China and is recognized as Chinese cinnamon. It’s grown across Asia. With a dark brown-red color and thicker sticks, it has a rougher texture compared to Ceylon cinnamon. Widely consumed, it’s considered lower quality and cheaper. Cassia is prevalent in supermarkets and boasts a strong, spicy flavor due to around 95% cinnamaldehyde oil content. Used in traditional Chinese medicine and cooking.
Ceylon, also known as ‘true cinnamon,’ hails from Sri Lanka and southern India. Its tan-brown hue and soft, tight sticks provide sought-after quality. Prized for its delicate, mildly sweet flavor, Ceylon cinnamon is rarer. With around 50-63% cinnamaldehyde in its essential oil, it boasts a milder aroma and taste compared to cassia.
Things to Watch Out For
“Be Aware: All cinnamon types contain coumarin, harmful in excess. Ceylon cinnamon has far less than cassia. For a safer option, choose Ceylon for your spice rack.”
Ceylon Cinnamon’s Miracles:
- Abundant in vitamins, minerals, and antioxidants with significant health benefits.
- Beta-carotene imparts rich brown color, vital for eye health.
- Cinnamaldehyde offers anti-inflammatory potential, reducing chronic condition symptoms.
- Research suggests cinnamon aids in lowering cholesterol levels, mitigating heart disease risks.
- Packed with antioxidants, defends against free radicals and lowers risks of cancer, heart disease, and diabetes.