Cinnamon

[standingwave]

The honey thread got me thinking about cinnamon and its purported health benefits.

Cassia cinnamon, the kind of cinnamon normally found in grocery stores and in supplement form, naturally contains a compound called coumarin. Coumarin is also found in other plants such as celery, chamomile, sweet clover, and parsley.

At high levels, coumarin can damage the liver. Coumarin can also have a “blood-thinning” effect, so cassia cinnamon supplements shouldn’t be taken with prescription anti-clotting medication, such as Coumadin (warfarin), or by people with bleeding disorders.

I haven’t been able to find anything on the labels that indicates what kind of cinnamon I’m buying. Do I need to hit up an organic foods store?

[Ferret_Herder]

If you’re buying cinnamon in the grocery store, it’s almost certainly cassia (at least in the US - though Mexico imports real cinnamon, so Mexican-focused groceries here may have the real stuff), aka “Chinese” cinnamon. Non-cassia varieties are Vietnamese, Ceylon, and Indonesian; any decent gourmet/spice/organic store will clearly label the variety. Check Wiki or a good cooking site for more elaboration on the differences.

[fumster]

@Ferret_Herder

If you’re buying cinnamon in the grocery store, it’s almost certainly cassia (at least in the US - though Mexico imports real cinnamon, so Mexican-focused groceries here may have the real stuff), aka “Chinese” cinnamon. Non-cassia varieties are Vietnamese, Ceylon, and Indonesian; any decent gourmet/spice/organic store will clearly label the variety. Check Wiki or a good cooking site for more elaboration on the differences.

It’s generally Ceylon cinnamon that is is true cinnamon and Chinese that is cassia. True cinnamon smells fruity, is lighter in color, and has less of a bite.

[Ferret_Herder]

@fumster

It’s generally Ceylon cinnamon that is is true cinnamon and Chinese that is cassia. True cinnamon smells fruity, is lighter in color, and has less of a bite.

That’s what I meant to convey; sorry if it got lost in the wordy-ness. True cinnamon also includes Indonesian and Vietnamese. I find Vietnamese to have quite a nice kick to it, and better flavor than cassia.

[Unauthorized_Cinnamon]

Yes?

McCormick offers Vietnamese cinnamon, and they’re carried in just about every bog-standard grocery store. I also find it to have more of a bite (in a good way).

[fumster]

@Ferret_Herder

True cinnamon also includes Indonesian and Vietnamese. I find Vietnamese to have quite a nice kick to it, and better flavor than cassia.

No, that’s not true. Indonesian, Chinese, and Vietnamese are cassia and Ceylon is true, soft-stick cinnamon. It is possible that they may grow Ceylon cinnamon in China and Vietnam as well, but what you find in the store labeled as Chinese and Vietnamese cinnamon is almost certainly cassia.

[fumster]

This sitehas a good explanation.

[Ferret_Herder]

:smack: How’d I manage to get that almost but not completely backwards? Right, thanks for the correction.

[standingwave]

@fumster

This sitehas a good explanation.

That helps. Now that I know what they look like, I’m off to find some sticks of Ceylon. I don’t know if I’ve ever had “true” cinnamon.

[The_Devil_s_Grandmother]

I’v been wanting a 3-4 foot long cinnamon stick for an art project. Does anybody know where I could buy one (or maybe several)?

[Chefguy]

I buy only Vietnamese cinnamon from Penzeys. High oil content and intense flavor. Love it.

[pulykamell]

@standingwave

That helps. Now that I know what they look like, I’m off to find some sticks of Ceylon. I don’t know if I’ve ever had “true” cinnamon.

Yeah, Ceylon cinnamon or “true” cinnamon has a much more flaky bark when you get them in quills. You can see it here. The Ceylon cinnamon is on the left, cassia is on the right.

That said, cinnamon and cassia are both from the same genus, Cinnamomum.

True cinnamon has a much gentler and “sweeter” flavor than the cassias.

[Chimera]

Cinnamon and Diabetes. Just a few articles.

From what I have seen, Cassia may actually be more beneficial than ‘real’ Cinnamon.