Tag: Spice identification

Ninety percent of the cinnamon sold globally is actually Cassia, a cheaper and stronger-tasting cousin, not true Ceylon cinnamon. Knowing how do you know if cinnamon is cassia or Ceylon is crucial for both flavor and health, due to varying coumarin levels.

Globally, ninety percent of the cinnamon sold in supermarkets is actually Cassia cinnamon, not the "true" Ceylon variety. Therefore, answering the question, "is a cinnamon stick Ceylon cinnamon?" requires a closer look at its physical characteristics and origins, as most commonly available sticks are Cassia.

While regular cumin is a common kitchen staple, the appearance of kala jeera, or black cumin, is often a point of confusion for many cooks. The seeds are smaller, darker, and more intense than their lighter-colored cousin. Understanding how does kala jeera look like is crucial for ensuring you use the correct spice, as it is distinct from both regular cumin and the much-confused nigella seeds.

Authentic cinnamon, also known as Ceylon cinnamon, contains a low concentration of coumarin, a natural compound that can be harmful in high doses. A simple water test can help answer a surprisingly common question: does real cinnamon sink or float?

Reports have shown that toxic Japanese star anise has contaminated commercial products, leading to severe health issues. Learning how to tell the difference between Chinese and Japanese star anise is critical for preventing accidental poisoning in your kitchen.

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.

Did you know that most supermarket 'cinnamon' is actually cassia, which contains high levels of coumarin that can be harmful in large doses? This is why understanding **what should I look for when buying Ceylon cinnamon?** is crucial for both flavor and health, especially for regular consumption.

Over 90% of the cinnamon sold globally is the cheaper, stronger-tasting cassia variety, not true Ceylon. Knowing how do I know if my cinnamon is cassia or Ceylon is crucial for balancing flavor, controlling the coumarin content, and ensuring you get the spice you intend.