Cinnamon is a seasoning flavor that is often used in various foods and beverages. This spice comes from the bark of the tree and becomes the essential spice. Cinnamon is known to the public that there are two types, namely Ceylon and cassia. Using selected cinnamon powder can give a unique flavor to your recipes. But not everyone knows how to choose the right cinnamon, especially the cinnamon powder. We will find it difficult to see whether the powdered cinnamon is genuine or not.
How can we choose correctly if we do not know anything about cinnamon? Some people said that the perfect type of cinnamon is from Ceylon, India. Shaped like a cigar or paper roll and easy to crack and fragile when touched. Regarding Ceylon cinnamon flavor is softer and more complex than cassia cinnamon, it often carries the smell of pine, citrus, and flowers. West Cinnamon is a type of cassia. There are several types of cassia varieties, but each looks like a wooden roll with a harder outer shell.
Eating too much cinnamon can be dangerous. Studies published in the ACS Journal of Agricultural and Food Chemistry found that components in cinnamon can be dangerous for those who have a sensitive liver. Elements called coumarins are found in certain types of cinnamon and toxic even in small amounts. Research suggests people do not consume coumarin more than 0.07 mg per kg body weight per day.
Besides the liver, the lungs are also in danger when the cinnamon powder is inhaled. This unintentional uptake can cause choking and injury to the lungs. Cinnamon Ceylon or often said as real cinnamon, is the most expensive cinnamon. So most bread, cereals, and various products in the United States using dried cassia bark or cassia cinnamon. Though Ceylon cinnamon has a little coumarin, this is the opposite of cassia cinnamon. In powdered form, cassia cinnamon has 63 times more coumarin than Ceylon. Shaped sticks, cassia cinnamon, contains 18 times more coumarin than Ceylon. The use of cinnamon in oatmeal or other forms of cereal for several days a week can make a person easily cross the limit of coumarin consumption. It can undoubtedly harm the liver.
How to choose cinnamon
Choosing the right type of cinnamon becomes a preventive measure, to avoid coumarin in the body. It is not difficult to distinguish Ceylon and cassia cinnamon. Cinnamon Ceylon has a sweet taste of light brown, while cassia tends to be spicy with reddish to dark brown. The use of Ceylon cinnamon is mostly to refine and sweeten flavors, as happens in dessert.
The cassia cinnamon surface is rougher than Ceylon, due to the cassia cinnamon outer skin is not peeled. It also causes the cassia dried cinnamon and both ends to roll to the center. It is the opposite of Ceylon cinnamon that is smooth and wet. So one end rolls up to the other end, just like rolling up the paper.
Almost all countries in Europe, Ceylon cinnamon used for cooking spices or herbs. And if we go to Australia, surely we will not be illegal consumption because in Australia is prohibited from giving cassia brand as cinnamon, so if the cassia should be written as cassia.