The Difference between Ceylon and Cassia Cinnamon

Ceylon has shown to be more beneficial than cassia cinnamon. The four main types of cinnamon are ceylon, cassia, saigon and korintje. The difference between these types of cinnamon bark is the taste and active compounds within the bark.

Cinnamon is derived from the inner bark of the cinnamon tree, which is one of the many species in the laurel family. Ceylon cinnamon can be found in places such as South America and the West Indies, but it is native to Sri Lanka. Cassia cinnamon, on the other hand is originated in Southeast Asia. The difference between the main types of cinnamon varies on characteristics, identification, and flavor. One of the main differences between each type of cinnamon is also the coumarin levels. Coumarin is a substance that can be toxic to humans, especially if it is consumed in high doses.

Types of Cinnamon

Saigon, aka Vietnamese Cinnamon is known to have a more bold yet sweet taste, originating in Southeast Asia. It is closer to the cassia variety. Saigon also contains much higher coumarin.

Korintje, aka Java or Indonesian Cinnamon is said to be the sweetest of cinnamons with a mild spice and also close to the cassia variety.

Chinese Cinnamon is native to China and not greatly used worldwide. It is also apart of the cassia cinnamon. Its taste is more bitter than sweet.

Cassia Cinnamon is the most used cinnamon in North America. Cassia generally contains high amounts of coumarin which may cause liver damage. Vietnamese, Indonesian, and Chinese cinnamon are known to have high amounts of coumarin. Cassia also has a dark slightly reddish color compared to ceylon; It is also cheaper to cultivate. Indonesia is the top suppliers for cinnamon in North America. This doesn't mean it is the only supplier.

Ceylon Cinnamon

Ceylon cinnamon contains much lower coumarin resulting in more benefits compared to cassia. It also contains multiple quills which are the layers underneath the bark. It has a much softer, papery texture compared to cassia.

While both cassia and ceylon cinnamon can be used for both savory foods and sweet desserts, ceylon isn't as pungent or bold tasting as cassia.

Identification

Benefits

It is unclear if there are any other major characteristics between two herbs but the main difference between cassia and ceylon is the coumarin level:

• Regulates blood pressure

• Antioxidant, anti-inflammatory, anti-diabetic, anti-microbial properties

• Fights against heart disease

• Lowers blood sugar and cholesterol levels

• Anticancer: Reduces the growth of cancer cells

• Anti-aging: Boosts collagen

• Antis-septic Reduces acne

• Reduces PMS symptoms

• Improves blood circulation