Ceylon vs. Cassia – A Detailed Comparison Cinnamon is one of the expensive commodities found in kitchen. For thousands of years, it has been used as medicine, flavoring spice, means for preserving food and embalming agent. The earliest account of cinnamon goes back to ancient Egypt in 2000 B.C. The Egyptians are believed to use both cinnamon and cassia as embalming agents. Cinnamon has also been mentioned in Old Testament as an ingredient for anointing oil.
What is cinnamon? Cinnamon is collected from the bark of evergreen trees of Cinnamomum. For harvesting, cinnamon bark is stripped off, and sun dried. As the bark dries, it curls into and forms cinnamon stick or quills. Cinnamon is then sold either in sticks or ground form. The unique properties of cinnamon come from the essential oils and compounds, particularly cinnamaldehyde present in this
spice. It is this compound which gives cinnamon flavor and aroma and is responsible for several health benefits it is renowned for. Origin of cinnamon Cinnamon was transported by Arabs via troublesome land routes. As a result of its limited and expensive supply makes it a status symbol in Europe during Middle Ages. Cinnamon was a demanding commodity due to its preservative quality which was used to marinate meats during winter. Despite its widespread use, the origin of cinnamon was unknown as Arab merchants kept it secret till early 16th century. To maintain their monopoly of the cinnamon trade and justify its exotic price, Arab traders used to concoct colorful tales of its origin to present before their buyers. Around 1518, it was Portuguese traders who discovered cinnamon at Ceylon (present-day Sri Lanka). They conquered the island enslaving the population and gaining control of cinnamon trade for about a century. In 1638, the Ceylon kingdom allied with Dutch and overthrew the Portuguese occupiers. Again the trade went to European occupiers. In 1784, Ceylon was taken over by British. However, by 1800 cinnamon was no longer a rare, dear commodity as it has started to be harvested in other parts of the world; and with this other delicacies like Cassia which has a flavor similar to cinnamon was also begun to produce which in due course of time began a rival for Ceylon cinnamon.
Varieties of cinnamon Today, in general, two commercial variety of cinnamon is found – Ceylon and cassia. Ceylon cinnamon is cultivated in Sri Lanka, Madagascar, Brazil, India, and Caribbean. This variety is more famous in Europe, Latin America, Mexico, North Africa, South Asia and Middle East. Ceylon is widely known for its mildest taste, lightest color and sweetness. This is why it has been hailed as ‘true cinnamon’ or ‘real cinnamon.' Cassia is primarily produced in Indonesia and holds a stronger smell and flavor than Ceylon. However, it is considered of lower quality, and hence it is cheaper than Ceylon. Almost all cinnamon found in supermarkets are of Cassia variety. Where to buy Ceylon Cinnamon Ceylon cinnamon can be easily found in any supermarket near your home. You can easily recognize this variety through its lighter color and sweet fragrance. Still, if you find it difficult to distinguish between cassia and Ceylon, order this valuable spice from any reputed online store. You can chose from a variety of products like cinnamon powder, cinnamon sticks, pure cinnamon tea bags, cinnamon toothpicks, cinnamon bark oil, etc. Coumarin in Cassia The cheaper price of cassia is primarily due to presence of high level of coumarin, a blood thinner that is harmful to liver. It is prevalent in much higher level in Cassia in comparison to
Ceylon variety of cinnamon. Although the risk of any damage is negligible with normal consumption, if it is regularly taken as medicinal supplement, it is wise to go with Ceylon variety of this spice. Other health benefits of Ceylon Cinnamon Ceylon Cinnamon is known for its potential beneficial effect on body weight and glucose metabolism. Ceylon also contains antioxidant compounds called proanthocyanidins which are similar to antioxidants compounds present in green tea and grapes. As Ceylon is coumarin free, it poses no risk to any organ in human body. Other potential benefits found in Ceylon are antimicrobial activity, digestive health, and blood pressure reduction.
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