The Botanical Truth: Two Different Species
Although both cassia and Ceylon cinnamon come from the Cinnamomum genus, they are different species. The spice called "true cinnamon" is Ceylon cinnamon (Cinnamomum verum), which is from Sri Lanka and southern India.
Cassia cinnamon (mainly Cinnamomum cassia, C. burmannii, and C. loureiroi) comes from China, Indonesia, and Vietnam. Due to its lower cost and stronger flavor, cassia makes up most of the global cinnamon market and is the standard spice simply labeled "cinnamon" in U.S. grocery stores.
Understanding the Two Main Types
To see if cassia is considered real cinnamon, understanding each type's characteristics helps.
Ceylon: The "True" Cinnamon
Ceylon cinnamon is called the "Queen of Cinnamon" because of its quality. Key features include thin, soft layers rolled into brittle, multi-layered quills, a light tan to golden brown color, a mild, sweet flavor, and only trace amounts of coumarin.
Cassia: The Common Store Cinnamon
Cassia is more common in stores, known for its thick, hard bark that curls into a single, hollow layer. It has a dark reddish-brown color and a strong, spicy flavor. Cassia has higher levels of coumarin.
Key Differences Between Cassia and Real Cinnamon
While both spices are similar, their differences are significant, affecting taste, cost, and health. The table below summarizes the critical distinctions.
| Characteristic | Ceylon Cinnamon (Cinnamomum verum) | Cassia Cinnamon (Cinnamomum cassia & others) |
|---|---|---|
| Common Name | True Cinnamon, Sri Lankan Cinnamon | Common Cinnamon, Chinese/Vietnamese/Indonesian Cinnamon |
| Origin | Sri Lanka, Southern India | China, Indonesia, Vietnam |
| Flavor Profile | Mild, sweet, delicate, complex | Strong, spicy, pungent, sometimes bitter |
| Coumarin Content | Very Low (Trace amounts, <0.01%) | High (0.4% - 1.2% or more) |
| Stick Appearance | Multiple thin, brittle layers (like a cigar) | Single thick, hard, hollow layer |
| Color | Light tan to golden brown | Dark reddish-brown |
| Texture | Fragile, easily ground | Hard, woody, difficult to grind |
| Price | More Expensive (premium spice) | More Affordable (commodity spice) |
Health Implications: The Coumarin Factor
The most important reason to tell cassia and real cinnamon apart is coumarin. High doses of coumarin are linked to liver damage.
- Cassia has high coumarin, which could exceed safe limits with regular use.
- Ceylon cinnamon has negligible coumarin, making it safer for frequent use.
Culinary Uses: Which to Use and When
Use Ceylon Cinnamon For:
- Delicate desserts and pastries.
- Regularly consumed drinks.
- Dishes needing a subtle flavor.
- Easy grinding of whole sticks.
Use Cassia Cinnamon For:
- Baked goods like cinnamon rolls.
- Savory dishes like stews.
- Recipes where only small, occasional amounts are used.
How to Identify Cinnamon Types
When buying cinnamon sticks, you can identify them by:
- Structure: Ceylon has many thin layers; Cassia is a single, thick layer.
- Color: Ceylon is lighter; Cassia is darker and reddish-brown.
- Texture: Ceylon is brittle; Cassia is hard and woody.
Ground cinnamon is hard to tell apart visually. Look for products labeled "Ceylon Cinnamon" or "Cinnamomum verum" for true cinnamon.
Conclusion
Is cassia considered real cinnamon? Technically, no. While both are spices from the Cinnamomum genus and often used in place of each other, only Ceylon cinnamon (Cinnamomum verum) is "true" cinnamon. Differences include origin, flavor, look, and coumarin content. Cassia is cheaper and bolder, for occasional use, while Ceylon is a premium spice safer for regular use. Knowing these differences helps in cooking and making healthy choices.
