The cinnamon bark is harvested directly from the tree—McCormick sources premium quality whole cinnamon, which mitigates the chance for added ingredients and contamination that could be encountered by sourcing a pre-ground product.
Other types of cinnamon can have inconsistent color, aroma and taste. Our stringent safety practices and natural cleaning process ensures our cinnamon is 100 percent pure flavor, with no added fillers.
McCormick Ground Cinnamon
Because their ground cinnamon is classified as cinnamon cassia the flavor profile will be much stronger and sweeter than Ceylon cinnamon. It comes in 2.37- and 7.12-ounce jars, the larger of which has more than enough for making large freshly baked cinnamon rolls.
Cinnamon can help maintain normal blood sugar levels.
Clinical studies support the notion that consuming cinnamon (cassia) long-term can help promote healthy blood sugar levels in adults. For best results, consume at least 2/3 tsp of ground cinnamon (about 1.5 g) every day.
Cassia cinnamon sticks are darker in color and comprised of a thick layer of rolled bark, whereas Ceylon sticks are lighter with thinner, more fibrous-looking layers. The distinction is harder to make with the powdered form, but if not called out on the label, it is safe to assume you are buying cassia cinnamon.
USDA Certified Organic and Non-GMO Project Verified Saigon Cinnamon is a widely used spice thanks to its premium flavor and aroma.
All types of cinnamon contain a compound known as coumarin, which is known to be harmful in large amounts. Ceylon cinnamon has much less coumarin than cassia cinnamon. If you are concerned about coumarin, Ceylon cinnamon is a safer option for your spice rack.
Cinnamomum verum, also called true cinnamon or Ceylon cinnamon, is a more expensive and difficult to find cinnamon variety. Ceylon has a lighter, sweeter flavour than Cassia. Historically, Ceylon was more common in Europe and North America, but changing trade systems have shifted favour to Cassia cinnamon.
Ingredients. Sugar, Cinnamon, and Extractives of Cinnamon.
Ceylon cinnamon has a sweeter, more delicate flavor than Cassia cinnamon. However, one very important distinction is the presence of coumarin, a natural plant chemical that acts as a blood thinner.
When it comes to colour, Ceylon Cinnamon is tan brown whereas Cassia Cinnamon takes some reddish dark brown. As far as the texture or the feel is concerned, Ceylon Cinnamon is thin and papery and forms multiple layers when rolled up.
Some research indicates that cinnamon lowers blood sugar levels, LDL (bad) cholesterol and triglycerides, especially in people with type 2 diabetes. But that's not the only reason to include cinnamon in your diet. Cinnamon is a tasty way to increase flavor without adding salt, fat, carbs or calories.
Some people will tell you that that cassia cinnamon is "fake" cinnamon and Ceylon cinnamon is real cinnamon. This is not true. They are both real types of cinnamon, but we're inclined to think that Ceylon is a higher quality spice across the board.
Yes, there are differences in cinnamon, and it is worth buying a few brands to see which one you prefer. But once you bake it in a cookie, stew it in a tagine or sprinkle it on toast, you will be unlikely to notice the difference.
Look for true cinnamon to be more tan-brown in color, as opposed to the reddish-brown hue of cassia. And if you open the package and find a smell that's not exactly pungent, that's a good thing. True cinnamon is delicate and sweet, creating a subtle flavor while not overpowering the rest of your ingredients.
Cinnamon is derived from the bark of the Cinnamomum tree, which is native to Sri Lanka and other parts of Asia. The bark is harvested and dried, then ground into a powder or left in its whole form, which is known as cinnamon sticks. Cinnamon powder is made by grinding the dried bark into a fine powder.
Yes! Organically grown spices are better much than spices that are grown with chemicals and pesticides. Organic spices are grown without chemicals and preservatives and are not fumigated or irradiated.
Sri Lankan cinnamon has the most delicate and complex flavor. Saigon cinnamon, on the other hand, has a higher cinnamaldehyde content, and therefore the strongest flavor. The spicy and sweet flavor of Saigon cinnamon makes it an excellent addition to many different dishes. It also provides some amazing health benefits.
All types of cinnamon belong to the genus Cinnamomum, so there really isn't a "fake" cinnamon. But true cinnamon comes from one specific species -- Cinnamomum verum -- which is native to Ceylon. Other types of cinnamon come from several different cinnamomum trees. They're collectively referred to as cassia cinnamon.
Ceylon cinnamon is the healthier of the two types and the more expensive. It has a milder flavor than cassia cinnamon because it contains less cinnamaldehyde, the essential oil compound that gives cinnamon its distinctive taste and flavor.