Tag: Cinnamomum verum

Globally, most cinnamon sold in supermarkets is not 'true' cinnamon but a different species known as Cassia. This common variety, often simply labeled 'cinnamon,' originates from countries like Indonesia and China and has a much higher coumarin content than its premium counterpart.

Over 90% of the 'cinnamon' sold in North American supermarkets is actually cassia, not true cinnamon. This guide explores what is the difference between true and false cinnamon, detailing their unique characteristics, flavor profiles, and important health distinctions.

Dating back to 2000 BC, cinnamon was once a luxury item traded as a gift for monarchs and deities. Yes, there is another name for Ceylon cinnamon: it is often called "true cinnamon" or by its scientific name, *Cinnamomum verum*.

About 90% of the "cinnamon" sold in North American supermarkets is actually cassia cinnamon. Is cassia considered real cinnamon, or a close relative? Understanding the difference is important for both cooking and potential health issues.

Approximately 80-90% of the world's supply of true Ceylon cinnamon originates from Sri Lanka. But with multiple grades available, it can be confusing to know which is the best. The best grade of Ceylon cinnamon is called Alba, and it is the most sought-after due to its delicate flavor, exceptional aroma, and high quality.