Cinnamon (karuvappatta) –  Different types of cinnamon Ceylon or true ,Cassia cinnamon…

Cinnamon is a common spice used by different cultures around the world for several centuries. It is obtained from the inner bark of trees from the genus Cinnamomum, atropical evergreen plant that has two main varieties; Cinnamomum zeylanicum (CZ) and Cinnamon cassia(CC) (also known as Cinnamomum aromaticum/Chinese
cinnamon). In addition to its culinary uses, in native Ayurvedic medicine Cinnamon is considered a remedy for respiratory,digestive and gynaecological ailments. Almost every part of the cinnamon tree including the bark, leaves,flowers, fruits and roots, has some medicinal or culinary use. The volatile oils obtained from the bark, leaf, and root barks vary significantly in chemical composition, which suggests that they might vary in their pharmacological effects as well

What are the different varieties  of Cinnamon (karuvappatta)

Based on the place grown there are hundreds of varieties of Cinnamon .Generally speaking 5 varieties of Cinnamon are more common.These are broadly classified into 2

• Ceylon cinnamon or True cinnamon from cinnamon tree
• Cassia cinnamon from cassia tree

Ceylon cinnamon or True cinnamon  (Cinnamomum zeylanicum, also called Cinnamomum verum) from cinnamon tree

Original Cinnamon

Ceylon cinnamon – It is produced in Sri Lanka and India. Ceylon cinnamon is sometimes called true cinnamon. It is more expensive and has a sweet taste. The quills are softer and can be easily ground in a coffee grinder. Ceylon cinnamon is sold in specialty stores.

Ceylon cinnamon sticks (or quills) have many thin layers and can easily be made into powder using a coffee or spice grinder.  Ceylon cinnamon sticks are rolled like cigar with layers of soft brittle Cinnamon bark.

• Cassia cinnamon from cassia tree

Cassia cinnamon: Most cinnamon sold in supermarkets in North America comes from the less expensive variety, Cassia cinnamon. It has a darker color and the quills are harder. Unlike Ceylon cinnamon, it can’t be easily ground into a powder using a coffee grinder It is mainly produced in China “Tung Hing Cassia”,Vietnam “Saigon cassia”and Indonesia “Korintjecassia” & “Madagascar Cinnamon

Cassia has a much stronger (somewhat harsher) flavour than Ceylon cinnamon, is generally a medium to light reddish brown, hard and woody in texture, and thicker as all of the layers of bark are used.Due to the presence of a moderately toxic component called coumarin, European health agencies have recently warned against consuming large amounts of cassia. This is contained in much lower dosages in Cinnamomum burmannii due to its low essential oil content.

Coumarin is known to cause liver and kidney damage in high concentrations. Ceylon cinnamon has negligible amounts of coumarin

Read our cinnamon  health articles – Cinnamon health benefits,medicinal values

• Are you using original Cinnamon ? How to find duplicates? How toxic is it to Liver & Kidney ? How to find original cinnamon ?
• Cinnamon bark (karuvappatta) – Health benefits of cinnamon

Buy Original Cinnamon rolls at www.NatureLoC.com here.
Note : We Do not sell Cassia