Cassia is frequently referred to as another name for cinnamon powder, particularly the type widely available in international commerce.
Understanding "True Cinnamon" vs. Cassia
While often used interchangeably in everyday cooking and trade, there's a technical distinction between "true cinnamon" and what is commonly sold as cinnamon, which is actually cassia.
According to the reference provided, Cinnamomum verum (also known as C. zeylanicum), originating from Sri Lanka (formerly Ceylon), is considered "Ceylon cinnamon" or the "true cinnamon".
However, the majority of cinnamon found in global markets comes from other species of the Cinnamomum genus. These species, including C. burmanni (Indonesian Cassia), are "usually and more correctly referred to as cassia".
Key Distinctions:
- True Cinnamon (Ceylon Cinnamon): Derived from Cinnamomum verum. Known for its delicate flavor and layered, brittle quills.
- Cassia: Derived from other Cinnamomum species (like C. aromaticum, C. burmanni, C. loureiroi). Typically has a stronger, spicier flavor and harder, thicker quills. It is the more common form sold as "cinnamon" powder.
Therefore, when you buy "cinnamon powder," you are most likely purchasing powdered cassia, making cassia a very common alternative name for this product in commerce.
