Varieties of Cinnamon Cinnamon is an evergreen tree native to south-east Asia and the Pacific. It can grow up to 15 metres tall and its bark has many uses. It has a very long history of culinary use and is still included in many modern recipes and herbal teas. Cinnamon bark also has a wealth of medicinal properties and features prominently in herbal remedies.
Cinnamon belongs to the genus Cinnamomum, in the family Lauraceae. There are an estimated 250 to 370 varieties worldwide, but there are two main types which are sold commercially. . The second is Cinnamomum cassia.
Cinnamomum verum is sold in sticks which are made of thin slivers of bark rolled together. The sticks are light brown, quite soft and up to 15 cm long. This variety of cinnamon is high-quality and more expensive than Cinnamomum cassia. However, even at this concentration, cinnamaldehyde has been shown to increase circulation, combat infection and regulate blood sugar.
Cinnamomum cassia is a dark brown colour with a hint of red and is much harder than Cinnamomum verum because it is a single thick layer of bark rolled into a stick. This is due to the high concentration of cinnamaldehyde, which makes up 95% of Cinnamomum cassia's oil.
Many people use Cinnamomum verum and Cinnamomum cassia interchangeably because they have a similar flavour and possess similar attributes. There is one important difference, though, and that is the level of coumarin present in each species. Cinnamomum verum contains 0.004% coumarin, a level so low as to be undetectable, but Cinnamomum cassia is 1% coumarin. This is significant, as coumarin is toxic in large quantities, and over time can possibly contribute to liver and kidney damage.
In conclusion, both Cinnamomum verum and Cinnamomum cassia have wonderful health benefits, as well as a pleasing aroma and delicious taste. Although, if you are thinking of consuming cinnamon on a regular basis, it is advisable to choose the Cinnamomum verum variety as a precaution.

A Nowadays, it is even used to flavour chewing gum. [1]
B Both are known by alternative names, Cinnamomum zeylanicum and Cinnamomum aromaticum, respectively. [2]
C According to one study carried out in Germany, a single teaspoon of Cinnamomum cassia powder exceeds the recommended daily amount of coumarin. [3]
D These sticks are shorter than Cinnamomum verum and have a stronger, sweeter and spicier flavour [4]
E The first is Cinnamomum verum, which comes from the island in the Indian Ocean. [5]
F Its flavour is mild because its oil is composed of only about 50% of the organic compound cinnamaldehyde. [6]
G People use both varieties of Cinnamon because of similar flavour and characteristics. [7]

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