McCormick's Cinnamon: The Cassia Standard
For most of its products, McCormick uses Cassia cinnamon, the most common type found in North American supermarkets. Cassia is sourced from the bark of various Cinnamomum trees, including Cinnamomum cassia and Cinnamomum burmannii. The company has confirmed on its website and through customer service inquiries that its standard ground cinnamon is Cassia, with sourcing primarily from Indonesia.
The Characteristics of Cassia Cinnamon
Cassia cinnamon is favored for its strong, pungent, and spicy flavor profile. This bold taste is due to a high concentration of cinnamaldehyde, the compound that gives cinnamon its characteristic flavor and aroma. In contrast to the delicate and multilayered bark of Ceylon cinnamon, Cassia bark is thick and forms a hard, single scroll when dried. This robust flavor and lower cost make it a popular choice for baking and savory dishes where a powerful spice is desired.
Distinguishing McCormick's Other Cinnamon Products
While the standard ground cinnamon is Cassia, McCormick also offers other cinnamon products that vary by type:
- McCormick Culinary Ground Korintji Cinnamon: This variety is a type of Cassia (Cinnamomum burmannii) and is noted for its potent flavor. It's sourced from Indonesia and favored by professional bakers.
- McCormick Gourmet Saigon Cinnamon: Sourced from Vietnam (Cinnamomum loureirii), this is another type of Cassia that offers a stronger, more intense flavor.
- McCormick Organic Ground Cinnamon: The type of cinnamon used in organic varieties can vary, so consumers should check the specific label to confirm whether it is Cassia or Ceylon.
Cassia vs. Ceylon: Why the Difference Matters
For most casual cooks, the difference between Cassia and Ceylon cinnamon is a matter of flavor and price. However, for those who consume cinnamon frequently or have specific health considerations, the distinction is significant, primarily due to the presence of a natural compound called coumarin.
The Coumarin Factor
Coumarin is a natural chemical present in Cassia cinnamon that can cause liver damage if consumed in very high, regular amounts. Ceylon cinnamon, on the other hand, contains only trace amounts of coumarin, making it the safer option for daily, high-quantity consumption. The European Food Safety Authority has even established guidelines for coumarin intake.
Flavor Profile and Culinary Applications
The flavor profiles of Cassia and Ceylon cinnamon are distinctly different, impacting their ideal culinary uses. A taste comparison highlights these differences:
- Cassia (McCormick's standard): Offers a strong, hot, and slightly bitter taste. It's best suited for applications where a dominant cinnamon flavor is desired, such as cinnamon rolls, gingerbread, and savory spice rubs.
- Ceylon (True Cinnamon): Features a delicate, sweeter, and more complex flavor with citrusy and floral undertones. It's ideal for subtle desserts, tea, and dishes where a nuanced spice is preferred.
Cinnamon Types Comparison Table
| Feature | Cassia Cinnamon | Ceylon Cinnamon |
|---|---|---|
| Botanical Name | Cinnamomum cassia, burmannii, loureirii | Cinnamomum verum |
| Common Name | Chinese, Indonesian, Saigon Cinnamon | "True" Cinnamon, Sri Lankan Cinnamon |
| Primary Sourcing | Indonesia, China, Vietnam | Sri Lanka, Southern India |
| Flavor | Strong, spicy, and pungent | Mild, delicate, and sweet |
| Appearance | Thicker, darker bark forming a single roll | Thinner, lighter bark forming multiple papery layers |
| Coumarin Content | High | Very low, trace amounts |
| Ideal Uses | Robust baking, savory dishes | Delicate desserts, beverages |
| Cost | Generally more affordable | Often more expensive |
Making an Informed Choice
For the majority of consumers, McCormick's standard Cassia cinnamon is perfectly safe and a delicious, cost-effective choice for most baking needs. Its bold flavor is what many people associate with classic cinnamon-spiced foods. However, those who regularly use cinnamon in high quantities, such as daily in smoothies or supplements, may want to consider switching to Ceylon cinnamon to minimize coumarin intake. For these individuals, checking product labels for specific varieties is key. A valuable resource for further information on the differences between cinnamon types and their uses is available from The Spice House, a respected authority on spices.
How to Tell the Difference at a Glance
In addition to checking the label, you can often distinguish between Ceylon and Cassia cinnamon sticks by appearance. Cassia sticks are sturdy, darker, and consist of a single, thick layer of bark. Ceylon sticks are lighter in color, more fragile, and are composed of multiple delicate, thin layers of bark. While difficult to discern from powdered forms, understanding that most conventional grocery store cinnamon, including McCormick's, is Cassia allows for a more informed choice based on health and flavor preferences.
Conclusion
In summary, McCormick's standard ground cinnamon is Cassia, predominantly sourced from Indonesia. This variety is prized for its strong flavor and affordability, making it a staple in many kitchens for everything from baked goods to savory meals. While the higher coumarin levels of Cassia cinnamon are not a concern for typical culinary use, consumers who incorporate cinnamon frequently into their diet should consider using Ceylon, or "true" cinnamon, which contains minimal coumarin. By understanding the key differences in flavor, appearance, and health implications, cooks and bakers can choose the right cinnamon for their specific needs, ensuring both safety and optimal flavor in their dishes.
