Cassia vs. Real Cinnamon

Cinnamon is not only a spice, it's ancient, fragrant, and deeply embedded in cultures, cuisines, and wellness traditions worldwide. Here's the surprise, however: most of what gets labeled "cinnamon" isn't cinnamon. It's cassia, a similar-looking but very different spice.

So, how does cassia compare to actual cinnamon, and why do you need to know? The answer lies in their looks, flavor, body function, and most importantly, on their effects on your health.

Cassia: The Common Impostor

Cassia cinnamon (from the Cinnamomum cassia or Cinnamomum aromaticum plant) is what you'll find most commonly on supermarket shelves, especially in North America and parts of Europe. It's cheaper to produce, more flavorful, and coarser in texture—but that isn't always equivalent to quality. What sets cassia apart:

• Appearance: Rigid, woody sticks curled inward on one side. They're tough and hard to break manually.

• Color: Dark reddish-brown.

• Flavor: Pungent, spicy, and slightly bitter with lingering aftertaste.

• Use: Used often in commercial baking and processed food due to its potency and cost.

But cassia contains a chemical called coumarin, which is natural but harmful to the kidneys and liver if consumed in excess amounts over time. In fact, the health agencies of some European countries have published guidelines limiting cassia intake, particularly among children and medicinally treated patients.

True Cinnamon: The Gentle Original

True cinnamon, or Ceylon cinnamon (Cinnamomum verum), is the real cinnamon, which has its origins in Sri Lanka and South India. It's also known as "real" or "sweet" cinnamon, and, once you've tasted it, you'll understand why. What makes Ceylon cinnamon special:

• Appearance: Pale brown, papery-thin rolls of cinnamon curled into a cigar shape. 

• Flavor: Delicately sweet, warm and rich.

• Aroma: Lighthearted and floral, not pungent.

• Health profile: Includes only trace levels of coumarin, rendering it much safer for frequent use.

Ceylon cinnamon is valued by both chefs and healers. It aids in blood sugar control, digestion, and anti-inflammatory reactions, making it a superior choice for those who sprinkle cinnamon on tea, oats, smoothies, or natural remedies daily.

Why the Difference Matters

Such differences might not be important if you are only adding a pinch of cinnamon every now and then. But when you are including cinnamon as an addition to your diet regularly, whether for health benefits or because you just love the taste, the type matters.

• Ceylon cinnamon is safer to use for long periods as it has coumarin in small amounts

• It tastes better, with a smoother flavor than Ceylon with no bitterness

• It blends nicely with sweet and also savory foods

• It gives enhanced protection for well-being to people who have conditions of the liver or sensitive system

Eupherbia Offers the Genuine Article: True Cinnamon

We offer nothing but the best, strictly pure ingredients and, in the case of cinnamon, no compromise is needed at Eupherbia. It is directly sourced from Sri Lanka and South India, produced in small sustainable farms where the whole process is engaged in every stick: harvested, hand-rolled, and sun-dried very carefully. No artificial processing, no fillers, no cassia. This is what you get with Eupherbia's cinnamon:

• 100% Cinnamomum verum: authentic cinnamon, never cassia

• Naturally low in coumarin, safe for daily use

• Sweet and fragrant, exquisite for teas, desserts, and wellness rituals

• Sustainably sourced and lovingly packed, straight from origin to your door

Because you deserve better than the imitation.