Differences between real Ceylon cinnamon and cassia
Ceylon cinnamon much more appreciated cassia, because it has more valuable properties and a delicate aroma. But often cassia is sold as cinnamon, since getting cinnamon is a very laborious and expensive process. How to distinguish cinnamon from cassia and get a really valuable and healthy spice?
We have prepared a comparison table for you. Please note that cassia contains a large amount of coumarin, so it is not recommended to add it to the cooking process.
It is not difficult to distinguish the appearance of the sticks, and to determine the authenticity of the cinnamon powder, drop a solution of iodine on it.
All details are in the following table.
| difference |
Ceylon (true) cinnamon |
Cassia |
|---|---|---|
|
Marking |
Cinnamomum zeylanicum |
Cinnamomum aromaticum |
|
Color |
Light brown |
It has a red-brown color, a non-uniform shade, which in places changes from dark brown to gray. |
|
Appearance of the wand |
Made from separate layers of very thin bark, usually less than 1 mm, inserted one into the other. |
It twists with difficulty, which is why it is most often sold in the form of bark scales. Rough texture and thickness of about 3 mm. At the break, graininess is visible. |
|
Aroma and taste |
Subtly spicy. This is the most subtle fragrance of the milestone species. It is better absorbed by the body than other types. Pleasant aroma and taste. |
More tart taste due to the high content of tannins. Sweetish tart and sharp taste without the tenderness inherent in Ceylon cinnamon. |
|
Coumarin content |
Minor |
Significant. Due to the negative effects of coumarin on the body, it is not recommended to use. |
|
Preparation method |
|
|
|
Color change when exposed to powder with iodine solution |
Does not change |
Changes to dark blue |
In appearance, it is not difficult to distinguish a Ceylon cinnamon stick from a cassia stick.
Watch the following video for the difference between cinnamon and cassia.
Thank you! Now I will know, everything is laid out on the shelves!
Thank you! I read about cassia, it is harmful. Now I will buy cinnamon only in whole form, in order to know for sure that the spice will go in favor)
Yes, we were introduced on excursions in Sri Lanka) It was this, thin and brittle, that was real Ceylon cinnamon.
Thanks a lot.
Catherine's response: Why would it be harmful)) Just different varieties of plants ... Like Abkhazian or Moroccan tangerines, for example: someone likes them, someone else ... it's like saying: real cognac is only from the province of Armagnac in France, but, they say, Armenian is not real ..))
Thanks a lot! How many people have been warned! I'm adding it to the blanks. Didn't make it this year...
All laid out on sticks)