McCormick's Ground Cinnamon: A Matter of Variety
When most consumers reach for a jar of cinnamon in the grocery store, they are unknowingly selecting Cassia cinnamon, not Ceylon. This is true for McCormick's standard ground cinnamon products, which the company has confirmed are made from Cinnamomum cassia, sourced primarily from Indonesia. While still a legitimate form of cinnamon, Cassia differs significantly from Ceylon (Cinnamomum verum), often called "true cinnamon," in its botanical origin, flavor, and coumarin levels.
Cassia vs. Ceylon: The Fundamental Differences
To understand what kind of cinnamon is in a McCormick jar, it is essential to distinguish between the two main types. Cassia, the variety used in McCormick's standard line, is robust and pungent. Ceylon, by contrast, is known for its delicate, sweeter flavor with subtle floral notes. These differences stem from their origins and the chemical compounds present in their bark.
- Flavor Profile: Cassia possesses a strong, spicy, and sometimes earthy flavor that can be more intense. Ceylon is much milder and more complex, with a citrusy aroma. The bold flavor of Cassia makes it a popular choice for rich dishes and baking, while Ceylon is preferred for more subtle desserts and drinks where a less dominant flavor is desired.
- Appearance: When whole, Ceylon sticks are light tan and composed of multiple thin, fragile layers that can be easily crumbled. Cassia sticks are darker reddish-brown, thicker, and form a harder, single scroll. In powdered form, this distinction is harder to make visually, though Cassia is generally a deeper reddish-brown hue.
- Coumarin Content: The most significant difference for health-conscious consumers is the coumarin level. Coumarin is a natural chemical compound that can be harmful to the liver in large doses. Cassia contains significantly higher amounts of coumarin compared to Ceylon, which has only trace amounts. This makes Ceylon the safer choice for those who use cinnamon frequently or in larger quantities, such as in dietary supplements.
McCormick's Product Line: An Important Caveat
While McCormick's standard, most widely available ground cinnamon is Cassia, the company also offers other products. Some of their premium, organic, or specialty lines may contain Ceylon or Saigon cinnamon. However, without clear labeling indicating "Ceylon" or "True Cinnamon," one should assume the product is Cassia. This highlights the importance of checking labels, especially for those who consume cinnamon regularly or have specific health concerns related to coumarin intake.
Choosing the Right Cinnamon for Your Kitchen
The right choice of cinnamon depends on your culinary purpose and health considerations. For robust baking and savory dishes, the bold flavor of Cassia is often preferred. For delicate desserts, teas, or daily use, Ceylon's milder taste and low coumarin content make it the superior option.
| Feature | Cassia Cinnamon (e.g., standard McCormick) | Ceylon Cinnamon ("True Cinnamon") |
|---|---|---|
| Origin | Indonesia, China, Vietnam | Sri Lanka, Southern India |
| Flavor | Strong, spicy, pungent | Sweet, mild, subtle, citrus notes |
| Coumarin Content | High | Very low |
| Appearance | Thick, hard single layer (sticks); darker reddish-brown (powder) | Thin, multi-layered, fragile (sticks); lighter tan (powder) |
| Best For | Spiced dishes, meat rubs, hearty baked goods | Delicate desserts, tea, daily consumption |
| Cost | Generally more affordable | Typically more expensive |
Conclusion
In short, the answer to "Is McCormick ground cinnamon real cinnamon?" is yes, it is, but it is Cassia cinnamon, not the botanically distinct and milder Ceylon variety. For most consumers, the difference may not be apparent, but for those seeking a specific flavor profile or concerned about coumarin, the distinction is crucial. While safe for typical culinary use, regular, high-dose consumption of Cassia is not recommended due to its coumarin content. By understanding the difference, consumers can make a more informed choice that aligns with their taste and health preferences, ensuring they use the right cinnamon for the right occasion. This awareness transforms a simple purchase into a deliberate act of culinary knowledge. For further reading, Healthline offers an excellent, evidence-based overview of the key differences between Cassia and Ceylon varieties.
- McCormick's ground cinnamon is Cassia, not Ceylon. The most common version of McCormick ground cinnamon found in stores is made from Cinnamomum cassia, which is different from "true" or Ceylon cinnamon.
- Cassia has a higher coumarin content. Cassia contains higher levels of coumarin, a compound that can pose a health risk to the liver if consumed in large, regular doses. Ceylon cinnamon has significantly lower levels.
- The flavor profiles differ noticeably. Cassia has a stronger, spicier flavor, while Ceylon is milder, sweeter, and more delicate with citrus notes.
- McCormick offers other cinnamon types. The company sells specialty and organic varieties, some of which may be Ceylon. The product label is the definitive source for this information.
- Choose based on your needs. Use Cassia for bold-flavored baking and Ceylon for delicate dishes or daily use. For high consumption, Ceylon is the safer option.
