We have fallen into the trap of fake cinnamon for years.. What do you know about the benefits of original cinnamon?

Ceylon cinnamon helps stabilize blood sugar, as well as its sweet taste.

Is what we eat in food, sweets and drinks considered real or fake cinnamon? It seems strange at first glance, especially since the packages of cinnamon sticks or ground ones sold in stores have a distinctive aroma and flavor, making us think that there is no such thing as fake cinnamon.

But in fact, most types of cinnamon sold in many countries of the world are not really cinnamon, or at least they don’t have the same quality.

True cinnamon is Ceylon cinnamon, which has a smooth bark and is also known as Cinnamomum verum, extracted from a tree native to the islands of Sri Lanka.

Ceylon cinnamon helps stabilize blood sugar, as well as its sweet taste.

The fake cinnamon is the cassia plant, which is native to southern China, where it is grown in large areas and is widely spread and sold at low prices. Although cassia is used in many recipes, there is a difference between the two types, which makes experts describe it as fake cinnamon.

The differences between Ceylon cinnamon and cassia

You know housewives well The pungent smell for traditional cinnamon. Well, this is in cassia, and Ceylon cinnamon has a light aroma, and has a sweet and slightly acidic taste, while cassia adds some bitterness if it is increased in quantity in food.

Cassia sticks are thick, heavy and not easily broken, while Ceylon cinnamon sticks are light and brittle.

In all cases, avoid buying ground spices, but rather make sure to buy whole grains and sticks of spices, and then grind them yourself at home to ensure their quality.

Also, Ceylon cinnamon is dark brown, while cassia is reddish brown. Undoubtedly, there is a very big difference in price between the two types.

Professionals see that the difference between Ceylon cinnamon and cassia appears clearly if it is added to coffeeCassia adds some bitterness to the coffee.

Ceylon cinnamon is light and brittle and can be easily broken (Pixabi)

Is cassia cinnamon toxic?

All types of cinnamon contain some amount of the natural compound coumarin, which imparts a distinctive flavor to cinnamon sticks, but the amount found in cassia is much higher than that found in ceylon, and can be toxic. Although cassia is considered safe if eaten in small amounts (up to one teaspoon per day), eating too much of it can be harmful, as coumarin has carcinogenic and liver-damaging properties.

Cinnamon reduces the risk of diabetesCinnamon Alexia is LIKELY SAFE if taken in small amounts (Shutterstock)

creepy stuffing

coumarin Not the only danger cassia contains, but many inexpensive cinnamons also add additives to weigh the stalks, and some companies even use additional additives as an anti-caking agent to help extend the shelf life and prevent the spice from clumping inside the bottle. These materials are inexpensive and don’t affect the flavor much, but one type of cinnamon filling can be another type of bark that is not rich in oil, diluting the flavor of the real oily bark of cinnamon.

On the other hand, according to US Food and Drug Administration (FDA), some spices classified as cinnamon may contain 5% by weight of infested insects, or 5% of moldy parts, and may sometimes include mammalian droppings (eg: rat droppings, rodent hair).

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