Ceylon cinnamon is considered the "true" or "pure" cinnamon.
Understanding Cinnamon Types
While most of us are familiar with the cinnamon we find in grocery stores, often labeled simply as "cinnamon," it's important to know that there are different varieties with varying qualities and characteristics. The two main types are:
- Cassia Cinnamon: This is the most common type sold, particularly in North America. It comes from the Cinnamomum cassia tree and related species. It has a stronger, more pungent flavor and aroma.
- Ceylon Cinnamon: This is often called "true cinnamon" or "pure cinnamon." It comes from the Cinnamomum verum tree, native to Sri Lanka. It has a lighter, sweeter, and more delicate flavor.
Why Ceylon is Considered "Pure"
The term "pure cinnamon" is used for Ceylon cinnamon because:
- Origin: It's derived from a specific species (Cinnamomum verum) known for its unique characteristics.
- Processing: The inner bark is carefully harvested and processed, resulting in a delicate flavor and texture.
- Coumarin Content: Ceylon cinnamon has significantly lower levels of coumarin, a naturally occurring compound that can be harmful in large doses. Cassia cinnamon contains much higher levels of coumarin. This makes Ceylon cinnamon a safer option for regular or high-quantity consumption.
Ceylon vs. Cassia: A Comparison
| Feature | Ceylon Cinnamon | Cassia Cinnamon |
|---|---|---|
| Source | Cinnamomum verum (Sri Lanka, Madagascar) | Cinnamomum cassia (China, Indonesia) |
| Flavor | Light, sweet, delicate, slightly citrusy | Strong, pungent, slightly bitter |
| Texture | Thin, papery layers that are easy to grind | Thick, hard bark with a coarse texture |
| Coumarin Content | Very low | High |
| Price | Generally more expensive | Generally less expensive |
In summary, while both Ceylon and Cassia cinnamon have their uses, Ceylon is considered the "pure" cinnamon due to its origin, lower coumarin content, and distinct flavor profile.
