Cinnamon is one of the most widely used ingredients in the world. All varieties of cultures and cuisines incorporate Cinnamon into their delicacies, both sweet and savoury. Despite this, many do not know that what they commonly refer to as Cinnamon is a similar substance known as ‘Cassia’. Cinnamon is widely produced in countries such as Sri Lanka, where only True-Cinnamon is utilised in top restaurants in Colombo such as Rare at Residence.
Although Cassia bears strong similarities, Ceylon Cinnamom, the true strain produced in Sri Lanka bears a darker colour and a sweeter taste. Both these strains have shared health properties which make Cassia a very healthy substance as well. They’re both anti-inflammatory, act as an anti-bacterial agent, and aid in the control of blood sugar. Additionally, Cassia and Cinnamon can both be used to sweeten food, acting as an alternative to sugar.
The difference between the two lies in Coumarin, a compound that is present in Cassia and is minimal in Ceylon Cinnamon. Coumarin contributes to liver damage, and is present sixty-three times more in Cassia than Cinnamon. Cassia can also be carcinogenic if used or consumed excessively.
Ceylon Cinnamon also has considerably more health-properties. Ceylon Cinnamon is a notable antioxidant, and can also be utilised to reduce gastric ulcers. One of the most recently discovered benefits of Ceylon Cinnamon is its ability to control the development and progression of Alzheimer’s Disease. This is however recently discovered data and human studies are yet to be conducted in order to discover the bottom line.
The fact of the matter is that although Cassia and Cinnamon both contain numerous health-properties, Cinnamon contains none of the drawbacks, has extra health-properties and has a sweeter taste. Therefore, it’s a clear cut fact that the latter is a more appropriate option.

Caleb Falcon is a travel writer who specializes in writing content based on the many exciting world adventures that await intrepid travellers. Google+