Description
WHAT IS REAL OR TRUE CEYLON CINNAMON: Most consumers are unaware that different varieties of cinnamon exist out there and they confuse Ceylon cinnamon with commonly known cassia cinnamon; the following information can also be helpful to be mindful the product to make sure it meets your expectations.
WHAT ARE THE PHYSICAL DIFFERENCES: 1) Cassia cinnamon has a strong spicy flavor compared to Ceylon cinnamon, which has a very mild flavor. 2) Cassia is very tough to break but Ceylon cinnamon can also be easily broken. 3) Ceylon cinnamon is light brown in color whilst cassia is dark, reddish brown. 4) Cassia forms only few layers whilst Ceylon cinnamon creates multiple layers. See the images below for further information.
CEYLON CINNAMON HAS A LOWER COUMARIN RATE COMPARED TO CASSIA: Ceylon has less than 0.004%, whilst cassia has around 1%. Medical researchers imagine high amounts of coumarin consumption can cause health risks.
WHY SWEETNESS AND FLAVOR VARY IN CEYLON CINNAMON: As a result of the soil and weather condition of the environment, the flavor and sweetness of Ceylon cinnamon can vary from place to place within Sri Lanka. Even if sourcing only the high sweet and flavorful Ceylon cinnamon is a challenge, we use our expertise to source Ceylon cinnamon from a selected farms primarily located in the central a part of the country. But even then, the flavor of Ceylon cinnamon can still be vary.
BEST WAY OF GETTING AROMA: We recommend grinding Ceylon cinnamon before the usage of it in a recipe for best results of flavor and aroma.
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