Cinnamon is a popular spice known for its sweet, warm flavor and aromatic scent, commonly used in various cuisines and baked goods.
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Many consumers are unaware of the specific type of cinnamon they are using, as different varieties are available in the market.
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The two most commonly used types of cinnamon are Ceylon cinnamon (Cinnamomum verum) and Cassia cinnamon (Cinnamomum cassia).
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Ceylon cinnamon, prized since ancient times, has a delicate, sweet flavour with subtle notes of citrus and floral undertones, making it ideal for desserts, beverages, and dishes requiring a refined cinnamon taste.
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Cassia cinnamon, known for its strong, spicy-sweet flavour with a slightly bitter aftertaste, is often used in savoury dishes, baked goods, and recipes needing a pronounced cinnamon flavour.
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Ceylon cinnamon is rich in antioxidants and has anti-inflammatory properties, aids blood sugar levels, improves heart health, and enhances cognitive function. It is also safer in larger quantities due to low coumarin.
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Cassia cinnamon, while also possessing antioxidant and anti-inflammatory properties, contains higher levels of coumarin, which can pose health risks, such as liver damage, when consumed in large amounts over extended periods.
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Understanding the differences between Ceylon and Cassia cinnamon helps consumers make informed choices based on their preferences and health needs.