From Good, to Better
Your weekly trip to the market consists of shopping for your groceries, your dairy and your spices. You choose the better vegetable, the fresher meat, so why not the put this thought behind the cinnamon that you buy? Yes, you read it right, cinnamon has its varieties too and we don’t mean better quality between companies. We mean a whole different variety that comes all the way from Sri Lanka—Ceylon cinnamon, which is scientifically considered to be the only true cinnamon.
The cinnamon that commonly sold in the United States, United Kingdom is Cassia cinnamon. Cassia cinnamon is a close relative of Ceylon cinnamon and for both the dried bark is used as the flavouring spice. Cassia cinnamon is however, less delicate than Ceylon cinnamon because of the harshness of its bark. Ceylon cinnamon being made only from the inner bark is more delicate, easy to crush and does not have the rough texture of Cassia cinnamon.
Cassia cinnamon is specified in many curry recipes, where Ceylon cinnamon is less suitable. But for delicate dishes that require mild flavoring like confectionery, desserts and pastries, Ceylon cinnamon is better suited. Just remember how careful we have to be with the amount of cinnamon we put in these recipe; and when we over-spice it, good lord!
Besides being rich in minerals like magnesium, fiber, calcium, iron, chromium, and manganese, cinnamon is a great source of energy. Did we mention that it helps regulate blood sugar, aid in digestive health, keep your bones healthy and keep your nerves steady too? Ceylon cinnamon being the purest form of cinnamon that there is, does all of the facts mentioned above without any side effects as such, as opposed to Cassia, which when taken in high doses or regularly leaves behind toxins in the body. The main toxin is Coumarin, which can damage the liver, European health agencies had banned the use of Cassia Cinnamon for some time. Is Ceylon cinnamon Coumarin free? No, but Ceylon cinnamon has only 0.04%, which is almost negligible and doesn’t affect the body even when taken daily or in high doses, while Cassia has 5%. Other possible toxins founds in the bark/powder of Cassia are cinnamaldehyde (which is a skin irritant) and styrene (which is regarded as “hazardous chemical”).
Ceylon Cinnamon has two additional properties that no other variety of cinnamon has- it is a natural preservative. So you are not just adding a beautiful flavor to your food, but also expanding its life along the way. Secondly, it is grown without any pesticides making it absolutely natural and organic! So why won’t you switch to Ceylon Cinnamon? We surely don’t need to tell you how pesticides can harm the body, internals and the brain.
So how will you distinguish your Ceylon from your Cassia? The colour and texture of Ceylon cinnamon is lighter, almost golden brown and smoother. Cassia cinnamon is thicker as it has the outer bark; therefore they curl into a roll while drying. Ceylon cinnamon being natural is tender, and is made only from the inner bark. This is why they curl from one side while drying and have bristles formed which cause the cinnamon stick to slightly crack at places. Ceylon cinnamon is softer and can be chewed raw easily. The aroma is lighter and pleasant to senses while being much deeper.
So is there no flaw with the seemingly perfect Ceylon cinnamon? Well, if we have to hunt for a drawback, it would be that Ceylon cinnamon costs more than Cassia cinnamon. But hey! You get what you pay for. Plus when you take into consideration the taste and the aroma and most importantly the health benefits, the cost hardly seems to make any difference.
So switch to Ceylon cinnamon that is healthier, fresher and more flavourful than the Cassia you thought was perfect! You have to try it to believe it!
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