When it comes to cinnamon types, there are two main kinds: Ceylon cinnamon (scientific name: Cinnamomum Zeylanicum) and Cassia cinnamon (also known as Cinnamomum Cassia or Cinnamomum Aromaticum).
Ceylon cinnamon is often called Cinnamomum Verum or Mexican cinnamon (Canella) in some places. Most of the cinnamon you find in stores is actually Cassia cinnamon because Ceylon cinnamon only grows in Sri Lanka. People love using cinnamon powder and cinnamon sticks for cooking and their health benefits.
How to Identify Ceylon Cinnamon?
There are many Ceylon cinnamon brands available. When you buy cinnamon, it’s important to know how to spot real Ceylon cinnamon.
When comparing real Ceylon cinnamon and Cassia cinnamon, there are clear physical differences that can help you tell them apart.
However, when you buy Ceylon cinnamon powder from supermarkets or grocery stores, you often have to rely on the label on the package. But just looking at the label isn’t always the best way to identify Ceylon cinnamon powder because sellers can write “Ceylon cinnamon” even if it’s actually Cassia.
Identifying Ceylon Cinnamon by Aroma
Ceylon cinnamon has a fresh, exotic aroma. If you’ve used Cassia cinnamon before, you’ll find it easy to recognize real Ceylon cinnamon by its pleasant smell.
Identifying Ceylon Cinnamon Sticks
Now, when it comes to Ceylon cinnamon sticks, it’s much easier to tell them apart from Cassia sticks. There are big differences between these two types of cinnamon sticks. You can look at pictures to see the differences easily.
As we discussed, while cinnamon sticks are easy to identify, recognizing Ceylon cinnamon powder can be trickier without its smell. When selecting Ceylon cinnamon products at the supermarket, always ask the supplier about what is in the product.
Remember, you can identify real Ceylon cinnamon by its sweet, pleasant fragrance. If you pay attention to these details, it won’t be hard to find the right Ceylon cinnamon brands.
| Ceylon Cinnamon (True Cinnamon) | Cassia Cinnamon (Fake Cinnamon) |
| Highly valued medicinal spice. Price can be several times higher than Cassia. | Cheap and widely available in many world markets. |
| Low coumarin content (0.004%), which is 250 times less than Cassia. Safe for regular use. | High in coumarin, which can be harmful to the liver and kidneys if consumed regularly. |
| Taste: Mild and sweet. | Taste: Strong and spicy. |
| Color: Light tan brown. | Color: Dark reddish-brown. |
| Texture: Thin bark with multiple layers when rolled. | Texture: Thick bark with only a few layers when rolled. |
| Fragility: Easily broken and ground. | Tough and hard to grind with a regular electric grinder. |
| Origin: Sri Lanka, used predominantly in Europe. | Origin: Sourced from China or Indonesia, commonly supplied to the USA, Asia, and other regions. |