Cinnamon is cherished for its aromatic flavour and versatile uses in cooking and medicinal practices. Ceylon cinnamon and Cassia cinnamon are the two most common, or rather most visible, varieties of cinnamon. Each has its own distinctive characteristics that influence their flavour, health benefits and cooking applications.
Ceylon cinnamon, scientifically known as Cinnamomum verum or Cinnamomum zeylanicum, traces its roots to Sri Lanka, formerly known as Ceylon, and Kerala, where it has been cultivated for centuries. Its delicate, thin bark and subtle flavour distinguish it from other varieties. In contrast, cassia cinnamon is generally a mix of several species including Cinnamomum cassia, Cinnamomum burmannii, and Cinnamomum loureiroi and primarily originates from regions like China, Indonesia, and Vietnam. Cassia cinnamon typically features thicker bark and a stronger, more pungent taste compared to its Ceylon counterpart.
One of the most noticeable disparities between Ceylon cinnamon and Cassia cinnamon lies in their flavour profiles. Ceylon cinnamon exhibits a mild, sweet flavour with delicate citrus undertones, making it an ideal choice for dishes where a milder, more sophisticated taste is desired. In contrast, cassia cinnamon has a bolder, spicier flavour with hints of bitterness, blending well with savoury dishes and hearty desserts. The differences in flavour arise from variations in chemical composition and essential oils present in each variety.
While both Ceylon cinnamon and cassia cinnamon offer health benefits, they differ in their levels of coumarin, a naturally occurring compound that can be harmful in high doses. Ceylon cinnamon contains significantly lower levels of coumarin compared to cassia cinnamon, making it a safer choice for someone who consumes cinnamon regularly or in larger quantities. This distinction is particularly important for those with liver conditions or taking medications that interact with coumarin. Additionally, Ceylon cinnamon is prized for its potential anti-inflammatory and antioxidant properties, which contribute to its overall health-promoting effects.
The unique flavour profiles of Ceylon cinnamon and Cassia cinnamon lend themselves to distinct applications. Ceylon cinnamon is often favoured in recipes where its subtle, sweet taste can shine, such as in delicate pastries, fruit-based desserts, and beverages like chai and/or tea. Its fragrant aroma adds depth and complexity to dishes without overpowering other ingredients. On the other hand, cassia cinnamon's robust flavour pairs well with savoury dishes, spicy curries, and rich desserts like cinnamon rolls and spiced cakes. Its bold presence enhances the overall complexity of dishes, imparting warmth and depth of flavour.
The comparison between Ceylon cinnamon and Cassia cinnamon reveals a fascinating interplay of botanical origins, flavour profiles, health considerations, and culinary uses. While both varieties share the common thread of being prized spices with rich histories, their distinct characteristics make them unique assets in the culinary world. Whether adding a subtle sweetness to delicate pastries or infusing robust depth into savoury dishes, Ceylon cinnamon and Cassia cinnamon each bring their own flair to the table, enriching the gastronomic experience and delighting taste buds around the globe.
