‘Your cinnamon is probably not real’; learn about the two most common types of daal chini and their benefits

Cinnamon is a popular Indian spice known for its sweet, warm flavour, and aromatic scent. But did you know there are different types of cinnamon available in the market? 

Krish Ashok, a food scientist and content creator, addresses the fact that most people don’t know what kind of cinnamon they are consuming. “Your cinnamon is probably not real cinnamon,” he captions the reel. 

 

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Dilip Kumar Rai, principal at Yangsum Senior Secondary School, Sikkim and senior botanist, says, “Ceylon cinnamon (Cinnamomum verum) and cassia cinnamon (Cinnamomum cassia), often referred to as ‘true cinnamon,’ are two of the most commonly used types of cinnamon. Despite their similarities, they differ significantly in flavour, health benefits, sourcing, and historical significance.”

Historical and cultural significance

Rai says that ceylon cinnamon has been prized since ancient times. It was highly valued in ancient Egypt for embalming and religious ceremonies and in medieval Europe for its medicinal properties. “It has been used traditionally in Sri Lankan and South Asian cuisines, as well as in European desserts and beverages.”

Used extensively in traditional Chinese medicine and cuisine, cassia cinnamon was also traded along the ancient spice routes. Integral to many Asian dishes, as well as Middle Eastern and African cuisines, its strong flavour makes it popular in spice blends and rubs, he adds.

Key flavour distinctions

Rai details the key flavour distinctions between Ceylon cinnamon and cassia cinnamon:

What differentiates Ceylon cinnamon from cassia cinnamon in terms of health benefits and potential drawbacks

Talking about how the cheaper and widely available cinnamon is considered harmful as compared to the expensive one, Ashok in his video says, “It’s a very common pattern in food economics for a ‘premium’ scarce product to be marketed as far more healthier and tastier than the price difference suggests. This is true of expensive wine and it is true for cinnamon.”

Dilip Kumar Rai, principal at Yangsum Senior Secondary School, Sikkim and senior botanist says, “Ceylon cinnamon has been used traditionally in Sri Lankan and South Asian cuisines, as well as in European desserts and beverages.” (Source: Freepik)

However, Rai mentions that both types of cinnamon are beneficial for health but can have certain drawbacks as well. “Ceylon cinnamon is rich in antioxidants and has anti-inflammatory properties. It may help regulate blood sugar levels, improve heart health, and enhance cognitive function. Whereas, cassia cinnamon also has antioxidant and anti-inflammatory properties. It is effective in regulating blood sugar and has been used in traditional medicine for its antimicrobial properties.”

Ceylon cinnamon is generally safe for consumption, even in larger quantities. It contains lower levels of coumarin, a compound that can cause liver damage if consumed in large amounts over time. Cassia cinnamon contains higher levels of coumarin, which can pose health risks, especially liver damage, when consumed in large amounts over extended periods.

“Both Ceylon and cassia cinnamon have unique characteristics and benefits. While Ceylon cinnamon is often preferred for its subtle flavour and lower coumarin content, cassia cinnamon is valued for its robust taste and traditional medicinal uses. Understanding the differences between these two types can help consumers make informed choices based on their dietary needs and health considerations,” Rai informs.

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