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The two flavors might be very similar, but just like the tricky properties of fennel/anise/licorice root make one mistaken for another, not all cinnamon boasts the same bark.
First, there's cassia. These are the super-hard sticks we find in the grocery store under the label "cinnamon." While a close plant relative to ceylon, it's not the same thing. Cassia is much harder than its counterpart, has a stronger flavor, and it contains a toxic component called coumarin (which shows up only in negligible amounts in ceylon).
Ceylon, or the real stuff, is softer both in taste and texture. This isn't like the stick that could break your spice grinder. You can easily crumble ceylon in your fingers and make powder. It's gentle, yet distinct. Unfortunately, since it's a weaker flavor, it either gets added to cassia, or replaced by it, in the bottled powders we all buy.
If you get a chance, pick up some ceylon and see the difference for yourself!
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11-25-2008 @10:49AM christopher said... wow, I only ever knew cinnamon as the bark of some tree. I think I can safely say I've rarely had real cinnamon and that's disappointing. Its like the whole wasabi fiasco. I'll be on the lookout for ceylon - thanks.
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11-25-2008 @2:12PM Eric Reeves said... I recently bought cinnamon sticks from the Mexican spice rack in my local supermarket. It was real Ceylon cinnamon, and was cheap too.
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7-31-2010 @9:20PM Pat said... You could identify Ceylon Cinnamon from Cassia by clicking the below link.
http://www.ceylon-cinnamon.com/Identify-Cinnamon.htm
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11-26-2008 @9:12AM Baron said... I will be looking for this next time I am at the store. I love cinnamon! Question though... Does all the research that shows cinnamon to be quite good for you refer to the ceylon or cassia?
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11-26-2008 @1:06PM Monika said... Baron - http://en.wikipedia.org/wiki/Cinnamon#Uses
That link should help a bit. Sorry I can't help you further. I'm not familiar with which type studies use in their tests.
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11-27-2008 @5:40AM George said... The Cinnamon that is sold in the US is Cassia. Cassia has a chemical called coumarin which could be toxic.
Please click the below link to read more
http://www.bfr.bund.de/cd/8487
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1-10-2009 @1:58AM James said... George you are correct, the Cinnamon sold in the US is actually Cassia.
Cassia has 1250 times more Coumarin than Ceylon Cinnamon.
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