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Cassia |
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Colour |
Dark Brown |
light brown |
Outer appearance |
Thick and hard |
Thin and soft |
Inner filling |
Hollow tube |
Filled like a cigar |
Aroma |
Harsh |
Delicate |
Taste |
Flat |
Sweet |
Grown in |
China, Vietnam, Indonesia |
Ceylon (Sri Lanka) |
Other Names |
Saigon Cinnamon |
Real or Sweet Cinnamon |
5% |
0.004% |
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Species |
Cinnamomum Cassia |
Cinnamomum Zeylanicum (
Latin name for Ceylon) |
Read what the Federal Institute for risk assessment has to say about Cassia
A rough distinction can be made between two types of cinnamon. Ceylon cinnamon only contains low levels of coumarin which are safe from the Institute’s risk assessment perspective. By contrast, cassia cinnamon contains high levels of coumarin and large amounts of this cinnamon should not, therefore, be eaten.
Be wise and buy real Cinnamon pure and straight from Ceylon.
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