How to know if it is Real Ceylon Cinnamon?
1. Origin -Ceylon Cinnamon is grown in Sri Lanka, Madagascar, and Seychelles.
2. Color – Ceylon Cinnamon has yellowish tan-brown color, which is visibly lighter than reddish Cassia
3. Surface – Ceylon cinnamon sticks are soft and papery thin, unlike thick and hard Cassia bark.
4. Stick/Quill – Ceylon sticks or quills have several layers, whereas cassia has a single rolled stick.
5. Texture (when dry) – Ceylon has powdery texture and is soft to touch, while Cassia feels grainy. Lower grade Ceylon Cinnamon may also have a slight grainy feel (because the bark is thicker than higher grade, but it is not as sandy as Cassia.
6. Texture (when wet) – Ceylon will form a sludge/slime/goo when soaked in water but will feel soft in the throat (due to high fiber). Cassia cinnamon forms minimal slime and will feel sandy on your mouth.
7. Taste – Ceylon has a milder sweetness with a bit of spice in the end. Cassia can be sweeter if good quality but may taste like dirt if exposed to air for a long time. 8. Scent/Smell – Ceylon has a mild sweet scent, not pungent and overpowering as Cassia. Note: When used daily, coumarin can be toxic to the liver.
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