Differences between Ceylon Cinnamon and Cassia Cinnamon
Overview of cinnamon
Cinnamon is a very popular spice, which is used in dishes all over the world. There are different kinds of cinnamon that originate from and grow in different places. And they all taste a bit different from one another. Based on where cinnamon is made, we divide it into 2 main types: Cassia cinnamon and Ceylon cinnamon. While both are harvested in sheets found beneath the bark of trees belonging to the same scientific family, they produce distinctly different products. Some people will tell you that cassia cinnamon is “fake” cinnamon and Ceylon cinnamon is real cinnamon. What are the key differences between them? Let’s find out with VIHABA today.
Related article:
1.Overview of cassia in Vietnam
2.Differences between Ceylon Cinnamon and Cassia Cinnamon
Health benefits of cinnamon
Ceylon cinnamon is considered to be safer than some cassia cinnamon.
Ceylon and cassia likely have slightly different health properties. This is because their essential oil ratios are somewhat different. However, the current published studies have not attempted to make this distinction.
Ceylon cinnamon contains anti-inflammatory, antioxidant, and antimicrobial effects. These properties mean Ceylon cinnamon supports your immune health. Ceylon cinnamon was part of a study that showed it enhanced antioxidant enzyme activity. This means it may prevent or treat certain types of cancer.
Cassia has a wide range of pharmacological effects, including antitumour, anti-inflammatory and analgesic, anti-diabetic and anti-obesity, antibacterial and antiviral, cardiovascular protective, cytoprotective, neuroprotective, immunoregulatory effects, anti-tyrosinase activity and other effects.
However, bear in mind that cassia cinnamon has its side effects. For example, several of cinnamon’s bioactive compounds appear to block a protein called tau from accumulating in the brain. This is important, as tau buildup is a characteristic of Alzheimer’s disease.
Exceeding the upper limit for coumarin is easily possible if you are consuming a lot of cassia cinnamon. In many cases, just 1-2 teaspoons could bring someone over the daily limit.
Cassia Cinnamon
Cassia is highly demanded around the world, especially in India.
It tends to be a dark brown-red color. It is rougher in texture, darker in color, and rolled in thicker sheets than Ceylon cinnamon. Roughly 95% of cassia cinnamon’s oil is cinnamaldehyde, which gives cassia a very strong, spicy flavor and aroma.
Cassia cinnamon is cheaper and is the type most commonly consumed around the world. Almost all cinnamon found in supermarkets is the cassia variety. It is mostly consumed in the USA & Asia.
There are many ways to use cassia cinnamon.
- Culinary uses – cassia powder is an inexpensive substitute for milder Ceylon cinnamon. While both varieties are different in terms of texture, cassia powder can be an excellent alternative because it is very aromatic. Cassia powder is often used as a flavouring agent for desserts, pastries, confectionery and even meat. Certain gravies and curries can only be made using cassia powder and not Ceylon.
- Disinfectant and odour neutralizer – cassia cinnamon oil has been proven to be a potent antimicrobial agent that can be used to kill bacteria that create odors as well as Salmonella and E.coli. Simply add three drops of cinnamon essential oil with water in a diffuser to neutralize the bad odor in your room. When used as a household disinfectant, add 20 drops of cinnamon oil in 2 cups of water. Place it in a spray bottle and use it to disinfect cabinets, sinks, toys and doorknobs.
- Insect repellent – cassia cinnamon oil can be used as a treatment for head lice and to kill bed bugs, roaches, mosquitoes and ants.
Ceylon cinnamon
Ceylon cinnamon which has a mildly sweet taste
Besides, it is tan-brown in color and contains many tight sticks with soft layers.
Only between 50–63% of its oil is cinnamaldehyde, which explains its mild flavor. Going a little further on the taste factor, Ceylon Cinnamon is delicate, sweet with nuanced notes of clove and makes an excellent flavor profile for pastries, cakes and desserts.
Mainly exported to Europe, Ceylon cinnamon has long been prized as a cooking spice.
- For pastries, confectionery and fine desserts – Ceylon is an absolute must for fine desserts due to its subtle, very mild smell and slightly sweet taste. It will never overpower any recipe but rather add a sophisticated flavour. Most Mexican and European recipes that require cinnamon pertains to the Ceylon cinnamon. Using cassia cinnamon which lends a spicy taste and aromatic smell will make the dessert taste differently.
- Food flavoring – Ceylon has been traditionally used as a food flavoring. Because of its very low Coumarin content, the Ceylon type is safe to be used as an alternative health supplement for people suffering from diabetes, inflammatory illnesses and other chronic diseases. It is also effective for people who want to lose weight.
Which is the best cinnamon option?
It depends on your purpose. Ceylon cinnamon is often sought after by people with serious health concerns, as Ceylon has far less potential to cause harm when consumed regularly.
They are both real types of cinnamon, but we’re inclined to think that Ceylon is a higher quality spice across the board, mostly because of its extremely delicate taste with a subtle note in it. Using cassia cinnamon is totally fine, but Ceylon cinnamon is definitely worth seeking out, especially if you’re a cinnamon-flavored dessert enthusiast.