What is the difference between Ceylon and Cassia varieties of Cinnamon?
Ceylon Cinnamon | Cassia Cinnamon |
Very expensive and rare to find out from original country. | Common and cheaper spice. |
Contains low coumarin. | Coumarin level is 1200 times more which may affect the health of organs like the kidney. |
Color is tan brown. | Color is reddish dark brown. |
Very light paper thickness of bark which forms multiple layers rolled up as coil. | Uneven thickness and forms only a few layers (mostly single layer) when rolled up. |
Fragile, easily broken. | Hard and difficult to grind. |
Delicate and sweet. Creates an excellent flavour and aroma. | Pungent and full bodied taste. |
Produced mainly in Sri Lanka. | Produced in many countries in the world. |
Related Articles
Why Is Ceylon Cinnamon so expensive?
Ceylon and Cassia are two distinct varieties of cinnamon with noticeable differences. Ceylon cinnamon, scientifically known as Cinnamomum Verum and primarily produced in Sri Lanka, stands apart due to its lighter color compared to Cassia cinnamon, ...
Which one is best? Dark or less Pink Himalayan salt?
The overall benefit and taste of Himalayan pink salt are because of the presence and traces of all minerals present in this. So, a more pink color indicates higher iron in crystals. Otherwise, it doesn’t make a difference in quality.
How is Persian saffron different from Kashmiri saffron?
Persian saffron is primarily cultivated in Iran, particularly in the regions of Khorasan and Fars. Iran has a long history of saffron cultivation and is one of the world's largest producers of saffron. It is known for its deep red threads with a ...