Are you using the real cinnamon? How to spot true Ceylon from Cassia

Cinnamon is a spice rich in health benefits and has a cherished place in Indian cuisine, where it is widely used in various curries, snacks, and teas. Beyond its culinary appeal, cinnamon is celebrated for its extensive health advantages. Studies suggest it may help regulate blood sugar levels, enhance insulin effectiveness, reduce inflammation, balance hormones, and even support weight loss, among other benefits.

There are two primary types of cinnamon: Ceylon and cassia. Ceylon cinnamon, or Cinnamomum verum, is considered the superior variety and is often called `true cinnamon'. It is mainly grown in Sri Lanka and parts of South India, with around 75 percent of the world’s Ceylon cinnamon coming from Sri Lanka. When dried, Ceylon cinnamon forms delicate, thin rolls.

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However, most of the cinnamon available in the market belongs to any one of the four types under cassia cinnamon. This type is generally thicker, has a sharper taste and aroma and is darker in colour compared to Ceylon cinnamon.

The four types of cassia cinnamon include:

• Cinnamomum Burmannii (Indonesian cinnamon or Padang cassia)
• Cinnamomum Cassia (Chinese cinnamon or Chinese cassia)
• Cinnamomum Loureiroi (Saigon cinnamon or Vietnamese cassia)
• Cinnamomum Citriodorum (Malabar cinnamon)

These varieties are less expensive than Ceylon cinnamon, but the Food Safety Authority has cautioned against the presence of cassia varieties as a substitute or mix in cinnamon powders found in the market.

Although cassia cinnamon does have some medicinal properties, it contains a compound called coumarin. High levels of coumarin can produce toxins that may harm the liver and, due to its anticoagulant properties, may also interfere with blood clotting.

Tips to identify true cinnamon

• Check the stick structure: Ceylon cinnamon sticks are thin and form multiple layers when rolled, while cassia is thicker with a single hard layer.
• Colour and aroma: Ceylon cinnamon is lighter in colour with a mild, sweet aroma, whereas cassia is darker and has a stronger, spicier scent.
• Labelling and source: Look for "Ceylon cinnamon" or "Cinnamomum verum" on the label. If sourced from Sri Lanka or South India, it’s more likely to be true cinnamon.