Cinnamon

ceylon cinnamon

The name original from Greek kinnámōmon, the botanical namefor the spice- Cinnamon Zeylanicum, from Sri Lanka’s former colonial name- Ceylon .

There are several varieties of cinnamon, but most commonly know are the True Cinnamon (Cinnamomum Zeylanicum) 90% of world production originates from Sri Lanka, and Cassia (Cinnamomum Aromaticum) harvested in much larger quantites from Indonesia, Vietnam, China as largest producers.

Ceylon cinnamon is a finer more delicate product, which uses the inner bark and is manually layered to produce a quill similar to a Havana cigar. The handcrafted process is time consuming and very traditional using methods and tools unchanged for hundreds of years to date. The Ceylon cinnamon is less dense and will crumble under harsh handling. The aroma is sweeter, smoother and less harsh than its counter part, cassia.

Cassia is a single layer of clean bark, about ten times thicker than Ceylon Cinnamon and a quill when held is very stiff (like holding a pencil) and difficult to grind on commercial grinders. The flavor is stronger and more harsh than cinnamon due to a higher content of volatiles.

Both products have their respective markets, and although similar taste profiles, they are different in so many other ways. One of the most important to consider is the chemical compositions and high content of coumarin in cassia. True Cinnamon has neglible amounts of coumarin. We encourage you to research effects of coumarin.

 

Why is True Cinnamon is less known throughout the world ?

Why is True Cinnamon is less known throughout the world ?

1. Availability of product is less, since 90% is only grown in Sri Lanka

2. Cost of manufacturing is higher due to delicate hadling required. Cassia is a fraction of the price and imported into the market place as cinnamon. Most suppliers do not give customers the option of choosing between the two most popular types of cinnamon.

3. True Cinnamon is not easily found in most markets, mainly due to the cost difference in comparison to cassia.

4. If product is not available in the market, consumers are not aware of what they are missing. The largest consumer of True Cinnamon in the world is Mexico. If you like Mexican food, you will enjoy True Cinnamon as it’s a vital ingredient in many food and dessert recipes. If you cannot find True Cinnamon in your local super market, visit your nearest Mexican food market.

 

 

Compare

Compare

True Cinnamon- (Zeylanicum)

Cassia – (Aromaticum)

True Cinnamon /Cassia

Lighter colour, sweeter and more delicate flavour than cassia (Barbara McGee for The epicentre, copyright 2003)

Stronger flavour causes it to be preferred by German chocolate makers (M. Grieve, A modern Herbal, Botanical.com)

 

90% Cultivated in Sri Lanka

Cultivated in Myanmar, China, Vietnam and Indonesia. Native of Burma. Cassia from China is less aromatic than that from Vietnam and Indonesia.

 

Contains Eugenol which is the principal constituent of clove oil and does not contain coumarin (Analytica Chimica Acta, (1995); 302 (2-3): 147-162). Coumarin imparts a bitter taste.

Does not contain Eugenol but contains high content of coumnarin

 

Leaves contain 70-95% Eugenol. Eugenol is widely used in toothpastes and mouthwashes. This may be a cheaper substitute for cloves.

 

 

 

The only official oil of cinnamon in the US pharmacopoeia and German pharmacopoeia (M. Grieve, A modern Herbal, Botanical.com)

 

 

Heavier, less liquid, and congeals more quickly than zeylanicum

 

anti-diabetic effect ( Verspohi et al 2005)

anti-diabetic. ( Verspohi et al 2005)

Both show anti-diabetic effects ( Verspohi et al 2005). Studies done by Anderson et al, 2004; Khan et al, 2003 do not identify the cinnamon variety.

Up to 4% volatile oil in cinnamon bark

1-2% volatile oil in cassia oil

 

Help digestion in many different ways (Lawrence review of natural products, 1995)

Help digestion in many different ways ( Lawrence review of natural products, 1995)

Both help digestion (Paulet et al., Nature, 1974; 212 (1966):1603)

Fights tooth decay (DB Mowrey, The scientific validation of herbal medicine, The American Phytotherapy Research Laboratory), soothes upset stomach , clears urinary tract infections e.g. e coli and Candida albicans (S. Morozumi, Applied and Environmental Microbiology, 1973, 4:54), allows diebetics to use less insulin,( A Duke ex- US department of Agriculture and the author of The CRC handbook of medicinal herbs)

 

 

  

 

Visual Differences

Visual Differences

Ceylon Cinnamon

Cassia

 

 

 

 

 

Ceylon Cinnamon is a finer more delicate product, which uses the inner bark and is manually layered to produce a quill similar to a Havana cigar. The hand crafted process is time consuming and very traditional using methods and tools unchanged for hundreds of years to date. They Ceylon cinnamon is less dense and will crumble under harsh handling. The aroma is sweeter and less harsh than its counterpart.

 

Cassia is a single layer of clean bark, about ten times thicker than Ceylon Cinnamon and a quill when held is very stiff (like holding a pencil). Do not try to grind in commercial grinders. The flavor is stronger and more harsh than True Cinnamon due to higher content of volatiles. We recommend research on research about high content of coumarin in cassia.