"High-quality Ceylon cinnamon is pale brown on the surface, and when it's ground into a powder, it has an almost yellowish tone. The inferior Cassia cinnamon, by comparison, has a darker red color that's richer and deeper. A few visual cues can help discerning shoppers extrapolate that cinny-grade. But, if you're purchasing affordable cinnamon from your regular local grocery store, it's probably Cassia. Foodies are more likely to find Ceylon cinnamon in specialty gourmet grocery stores, accompanied by a higher price."
"What's behind the quality distinction? Ceylon is packed with over 80 different chemical compounds (chiefly Cinnamaldehyde), all of which contribute to the spice's unique flavor and heightened status. These compounds are linked to beneficial health properties as well, making Ceylon cinnamon a prized choice for certain medicinal practices. It also has 250 times less of the chemical coumarin than Cassia cinnamon, which can be harmful to the body in large doses."
Ceylon and Cassia are the two most common types of cinnamon, with Ceylon prized for its unique taste and aroma. Geographic origin influences cinnamon profiles, similar to coffee or wine terroir. High-quality Ceylon cinnamon appears pale brown and yields a yellowish powder, while Cassia tends toward a deeper red color. Ceylon contains over 80 chemical compounds (chiefly cinnamaldehyde) that contribute to flavor and health properties, and contains about 250 times less coumarin than Cassia. Ceylon is often sold at higher prices and is more common in specialty gourmet stores.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]