Understanding the Two Types of Cinnamon
Not all cinnamon is created equal, with two primary varieties dominating the market: Cassia and Ceylon. The key difference lies in their botanical source, physical characteristics, flavor, and coumarin levels. Cassia cinnamon, the most common type found in North American supermarkets, comes from several Cinnamomum tree species native to countries like Indonesia, China, and Vietnam. Ceylon cinnamon, by contrast, is native to Sri Lanka (formerly known as Ceylon) and is often dubbed "true cinnamon".
Cassia vs. Ceylon: A Quick Comparison
| Feature | Cassia Cinnamon | Ceylon Cinnamon (True Cinnamon) |
|---|---|---|
| Origin | Indonesia, China, Vietnam | Sri Lanka |
| Appearance | Thick, hard, single-layer scrolls with darker reddish-brown color | Thin, fragile, multi-layered quills with a light tan or yellowish-brown color |
| Flavor Profile | Strong, spicy, and pungent with a bold, earthy aroma | Mild, delicate, and sweet with floral and citrus notes |
| Coumarin Content | High levels, which can cause liver damage in large amounts | Very low levels, making it a safer option for frequent consumption |
| Texture | Woody and hard; difficult to grind | Papery and brittle; easily ground into powder |
| Availability | Widely available and affordable in most grocery stores | Less common and more expensive; found in specialty spice shops |
What Kind of Cinnamon Does McCormick Use?
So, are McCormick cinnamon sticks real cinnamon? For standard products, the answer is no, in the traditional sense of "true" cinnamon. According to McCormick, their standard cinnamon sticks are made from cassia, specifically Cinnamomum cassia, and are primarily sourced from Indonesia. This is the industry standard for most affordable, mass-market cinnamon products in the United States. However, McCormick also offers specialty products under their Gourmet and Gourmet Organic lines, which may feature different types, such as Saigon cinnamon. If a McCormick product contains the more delicate Ceylon cinnamon, it will typically be specifically labeled as such.
How to Tell the Difference Between Cassia and Ceylon Sticks
If you find yourself holding an unlabelled cinnamon stick, you can easily determine if it is cassia or Ceylon based on visual and physical cues:
- Appearance: Cassia sticks are thick, dark, and typically consist of a single layer of bark rolled tightly into a hard tube. Ceylon sticks, on the other hand, are lighter in color and feature multiple thin, papery layers that are delicate and brittle.
- Texture: Try to break the stick. A Cassia stick is hard and will resist, possibly cracking or splintering. A Ceylon stick is much more fragile and will crumble easily under pressure.
- Aroma: Cassia has a strong, pungent, and sweet aroma that is immediately recognizable. Ceylon's aroma is far more subtle, with delicate floral notes.
Health Considerations and Culinary Applications
The most significant health difference between the two cinnamon types is their coumarin content. Coumarin is a naturally occurring compound that can be harmful to the liver in high doses. Cassia cinnamon contains significantly higher levels of coumarin than Ceylon. For the average person consuming normal culinary amounts, this is not a concern. However, for those who use cinnamon frequently or have liver conditions, choosing Ceylon cinnamon is a safer option.
Culinary uses also differ based on the cinnamon's properties. Cassia's intense, spicy flavor is ideal for robust dishes, hearty baked goods like cinnamon buns, and savory applications like meat rubs and stews. It holds up well to strong flavors and long cooking times. Ceylon's mild, sweet, and floral profile is best suited for delicate desserts, beverages like tea and mulled wine, or sprinkled over fruit, where its subtle notes can shine without overpowering other ingredients.
How to Choose the Right Cinnamon for Your Recipe
To make an informed choice, consider your recipe's flavor needs and the intensity of the cinnamon you desire. Here are some guidelines:
- For desserts and delicate flavors: When baking a delicate custard, pudding, or light pastry, opt for Ceylon cinnamon to achieve a sweet and subtle spiced flavor.
- For strong, classic flavor: For recipes like gingerbread, spice cakes, or pumpkin pie that require a bold cinnamon kick, Cassia is the traditional choice.
- For infusing liquids: Both sticks can be used to infuse flavor into hot cider, coffee, or stews. However, Cassia's harder sticks hold up better over time, while Ceylon's fragile nature means it will break down more easily.
- For health-conscious consumers: If you use cinnamon daily in large amounts (e.g., in smoothies or as a supplement), choose Ceylon to minimize coumarin intake.
Conclusion
So, while McCormick cinnamon sticks are indeed from a cinnamon tree, they are typically the more common, stronger-flavored cassia variety, not the delicate Ceylon type that is often referred to as "true" cinnamon. The best choice for you depends on your culinary goals and health considerations. By understanding the distinct differences in flavor, appearance, and coumarin content, you can select the perfect spice for any dish. Whether you choose the bold, familiar punch of cassia or the nuanced sweetness of Ceylon, both are genuine products of the Cinnamomum genus. For further reading, the McCormick Science Institute provides insights into the different types of cinnamon Cinnamon - McCormick Science Institute.
