Tag: Spice difference

Over 90% of the cinnamon sold in U.S. supermarkets is actually Cassia, not true cinnamon. This leads many to question: are Cassia and cinnamon the same thing? Despite their similar flavor profile, they are distinctly different spices with unique origins, characteristics, and health implications.

While both are vibrant green herbs used extensively in Indian and Pakistani cuisine, Hara Dhaniya and pudina are fundamentally different plants with distinct flavor profiles. Hara Dhaniya, also known as cilantro or coriander leaves, has a citrusy, pungent flavor, whereas pudina, or mint, offers a distinctly cool and refreshing taste from its menthol content.

Though often mistaken for one another due to their similar dark appearance, kalonji and black sesame are derived from two completely unrelated plants, each possessing a unique flavor profile and a distinct set of health benefits. Understanding the core differences between kalonji and black sesame is essential for both culinary and medicinal applications.

Approximately 70% of the world's cumin production comes from India, while Ceylon cinnamon is primarily grown in Sri Lanka, illustrating their very different geographic origins. These spices, despite sometimes being confused, are fundamentally distinct in their botanical source, flavor profile, and typical culinary application, so are cinnamon and cumin the same? Absolutely not, and understanding their differences is key to mastering flavor.

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.