True cinnamon is the inner bark of an evergreen tree, (Cinnamomum verum or cinnamomum zeylancium) grown mainly in Sri Lanka (previously Ceylon). Since it is expensive, it has been replaced to a large extent by the bark of a related species called Cassia (Cinnamon aromaticum). Pardon the expression, but Cassia is also referred to as bastard cinnamon. (This is not related to the laxative sold in stores as Cassia or Senna.) Both kinds of cinnamon, however, get their flavor from a chemical called cinnamaldehyde.

Cassia sticks or quills are a light reddish brown in color, and hard and woody in texture as they are made from the entire bark of the tree. True cinnamon is made from the inner bark, lending itself to a finer and less dense texture. It is often said that the quills of the true cinnamon spice roll only towards one side whereas the cassia sticks roll inward from both sides. The tightly-rolled quills of true cinnamon are very delicate and feel rather like parchment paper, which you can break apart easily; whereas Cassia sticks are hollow. If you have ever had to pound your cinnamon sticks to break them, then you definitely have Cassia! True cinnamon also trumps cassia when it comes to flavor. It is sweeter and more refined.

Cinnamon is probably one of the oldest known spices. In the United States, it is used mainly in desserts and pies, to flavor cereals - which kid doesn’t like Cinnamon Toast Crunch?! - and in warm drinks like hot chocolate or mulled wine. Whole cinnamon as well as ground cinnamon are used in Indian as well as Middle Eastern foods.

Cinnamon sticks in boiling water are a great environment-friendly alternative to perfumed candles and oils.

Storing the Spice

Like all other whole spices, cinnamon will retain its flavor longer when stored whole and in an air-tight container. Once it is powdered, essential oils are released and the deterioration starts immediately. By deterioration, I mean loss of flavor since it has a lot of volatile oils. Cinnamon powder is best stored in air-tight containers and, will last longer if stored in the refrigerator. There is no need to refrigerate cinnamon sticks.

Most of the cinnamon we consume in the USA is Cassia, especially in the powdered form.

Health Risks

Cassia contains a compound called coumarin, that can be toxic if consumed in high quantities. Coumarin has been banned in the US since the 1950s as an additive to foods. Even relatively small amounts of coumarin can damage the liver and kidneys of particularly sensitive individuals but the good news is that this is not permanent damage. True cinnamon contains low levels of coumarin (0.004%) which are considered to be safe whereas cassia cinnamon contains high levels (upto 5%) of coumarin.

True cinnamon can be purchased online from Dru Era pure and straight from Ceylon.