New Delhi: Cinnamon is everywhere during the autumn season – from sweet rolls and spiced cookies to pumpkin-spiced drinks. But did you know that what’s commonly labelled “cinnamon” might not be true cinnamon? In fact, it’s likely cassia, a different spice altogether. Cinnamon is made from the bark of the cinnamon tree, coming in either ground form or as curled sticks known as quills. While cinnamon is mostly associated with sweet recipes and drinks, it also adds a warm depth to certain savoury dishes. You’ll find it as a key ingredient in spice blends like pumpkin pie spice and garam masala.
The most common spice labelled as cinnamon in North America is actually cassia, or Chinese cinnamon, from the Cinnamomum aromaticum tree. This evergreen tree grows in southern Asia, including China, Bangladesh, and Vietnam. Cassia is cheaper to produce and has a bolder, more intense flavour than true cinnamon, which has earned it the nickname “bastard cinnamon.”
True cinnamon, known as Ceylon cinnamon, comes from the Cinnamomum verum tree and originates from Sri Lanka (formerly called Ceylon). It is also grown in other countries, including India and Madagascar. Unlike cassia, Ceylon cinnamon has a subtle, nuanced taste that complements both sweet and savoury foods and drinks. Visually, Ceylon cinnamon is lighter in colour and made up of multiple thin bark layers, rather than a single, thick strip. It’s soft enough to be ground using a coffee grinder, making it easy to add to recipes in its purest form.
Cinnamon vs Cassia
For thousands of years, both cinnamon and cassia have been prized for their flavour and aroma. They were highly sought after, used in embalming in ancient Egypt and even mentioned in the Old Testament. Arab spice traders once kept their sources secret, but over time, European explorers sought out the spice routes to Asia, eventually discovering the source of cinnamon in Ceylon. The spice trade control shifted over the centuries from the Portuguese to the Dutch, and later the British, highlighting cinnamon’s importance in global trade history.
What do they taste like?
Cinnamon is known for its warm, sweet flavour and aromatic scent, derived from cinnamaldehyde – the primary component in its essential oil. Cassia’s flavour is stronger and less subtle than Ceylon cinnamon, which often carries a gentle, floral note that enhances its versatility in various dishes.
Cooking with cinnamon
Around the globe, most recipes listing “cinnamon” mean cassia cinnamon, commonly found on supermarket shelves. Recipes might call for either cinnamon sticks (quills) or ground cinnamon. Ground cinnamon holds its flavour well during cooking or baking, while sticks are ideal for flavouring beverages, providing a gentle warmth without overpowering other ingredients. A sprinkle of ground cinnamon can also elevate drinks like hot chocolate or a latte.
Recipes with cinnamon
Cinnamon and cassia are both used globally to add flavour to foods and beverages. While cassia is frequently associated with sweet dishes, it also lends warmth to savoury meats and curries. Ceylon cinnamon, with its lighter, refined flavour, is often used in savoury dishes, particularly in Middle Eastern cuisine.
Health benefits of cinnamon
Despite significant research, cinnamon has not been proven as an effective alternative treatment for various health conditions. For those with Type 1 or Type 2 diabetes, it hasn’t shown long-term benefits for controlling blood sugar levels. In fact, cassia contains coumarin, a compound that can aggravate liver disease if consumed in excess. While cinnamon is commonly used in alternative medicine for colds, digestion, and menstrual relief, scientific backing is limited.
Choosing the right cinnamon for you
When considering the two types, Ceylon cinnamon, with its gentler flavour and complex aroma, stands out as the preferred choice for everyday use. Not only does it lack the potentially harmful coumarin found in cassia, but its subtle taste also makes it a versatile addition to both sweet and savoury recipes.
So next time you reach for that bottle labeled “cinnamon,” remember: you may be buying cassia, not true cinnamon. Choose wisely, and enjoy the authentic warmth that real Ceylon cinnamon brings to your dishes.
(Disclaimer: The information in this article is for general purposes only and is not a substitute for professional medical advice. Always consult your doctor for any health concerns. is not responsible for any actions taken based on this information.)
