- Cassia Cinnamon Sticks and Ground Saigon Cinnamon - Stephanie Jolly
Cinnamon is the dried inner bark of tropical evergreen trees in the genus Cinnamomum, native to Sri Lanka, southwest India and Asia. Of the over two hundred different varieties of cinnamon only a handful are readily available in global markets. These are often divided into two categories – “true” cinnamon and cassia.
What is True Cinnamon?
Often referred to as “real cinnamon” or “true cinnamon”, Ceylon cinnamon (C. zeylanicum or C. verum) is native to Sri Lanka. This cinnamon is lighter brown in color, papery and brittle and the bark coils into a single spiraled quill.
Ceylon cinnamon is rarely found in United States and has significantly less of the phenolic compound cinnamaldehyde, which imparts the spicy cinnamon flavor and aroma desired by American palates. Instead, this cinnamon has a more delicate and complex flavor, with citrus, floral and clove notes.
How is Cassia Different than Cinnamon?
Cassia is a term used to describe cinnamon that originates from China and elsewhere in Southeast Asia, primarily Chinese cinnamon (C. cassia), Vietnamese or Saigon cinnamon (C. loureirii) and Indonesian cinnamon (C. burmanii). These cinnamon varieties have a stronger, more intense and often hotter flavor than Ceylon cinnamon due to an increased percentage of cinnamaldehyde, up to 5-6% by weight.
Cassia also has a significant amount of the blood-thinning phytochemical coumarin which has led Germany to ban its importation.
How to Identify Cassia vs. Cinnamon
American labeling laws do not require a distinction be made between cassia and Ceylon cinnamon in the retail market, however the overwhelming majority of ground cinnamon found within the United States is a variety of cassia.
Cinnamon and cassia sticks, however, have obvious visual markers which make them easy to identify:
- cassia is dark, reddish brown whereas Ceylon cinnamon is light tan in color
- cassia sticks form a "double-scroll" whereas Ceylon cinnamon appears rolled like a cigar
- cassia is thick and hard whereas Ceylon cinnamon is thin and brittle
Which is Better - Cassia or Real Cinnamon?
The choice between cassia or cinnamon depends on intended use and taste preference of the individual. Cassia cinnamon is more popular in the United States where its flavor is associated with hot, spicy cinnamon candy while Ceylon cinnamon gains popularity in Latin American countries where it is a key ingredient in Mexican style hot-chocolates. Cassia is also an ingredient in Chinese five-spice.
References
McGee, Harold. 2004. On Food and Cooking. Simon & Schuster. New York.
Murray, Michael N.D. 2005, The Encyclopedia of Healing Foods. Simon & Schuster. New York.
Webb, Marcus & Richard Craze. 2006, The Herb and Spice Companion. Quantum Publishing. New York.
Stephanie Jolly - Stephanie is an active food scholar, nutrition professional and former culinary tour guide. Though Stephanie enjoys food on nearly every ...
