How to identify fake cinnamon

Cinnamon is one of the most popular spices in the world. From sprinkling them on your coffee, tea, and baked goods to meats and curries, cinnamon is a staple in many cuisines across the world. But what if we tell you that most of the cinnamon you see in stores is not real? Yes, that’s right. The market is flooded with fake or inferior varieties, and chances are, you’ve probably bought them without even knowing it. These fake cinnamon products can pose serious health risks, including liver damage due to high levels of a compound called coumarin.

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Here are some simple steps to identify real cinnamon from the fake ones.

Cinnamon is produced from the inner bark of the Cinnamomum tree. The name ‘cinnamon’ is derived from the Greek word, meaning ‘sweet wood’. The inner bark of the tree is collected and dried until it curls into a roll. These rolls are known as cinnamon sticks or quills. Cinnamon is also available in powder form, and as an extract. Cinnamon has a distinct aroma and flavour. Its warm, sweet-spicy scent makes it a favourite in both sweet and savoury dishes, while its natural compounds are prized for potential health benefits, including antioxidant and anti-inflammatory properties.

There are primarily two types of cinnamon found in the market: Cinnamomum verum and Cinnamomum cassia. The former, known as true or Ceylon cinnamon, is milder and sweeter, while cassia has a stronger, spicier flavor and thicker bark.

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The Cinnamomum verum is known as the true cinnamon. It is also called the Ceylon cinnamon. This is native to Sri Lanka and the southern parts of India. True cinnamon has a sweeter and milder flavor. It has higher amounts of phenolic and aromatic compounds such as eugenol and cinnamaldehyde. True cinnamon is more challenging to obtain compared to false cinnamon, and hence has high market value. It is said to help combat oxidative stress and inflammation.

Cinnamomum cassia (syn. Cinnamomum aromaticum) is known as the false cinnamon. Originating in Southern China, this variety is now widely grown across Eastern and Southern Asia. It has a more astringent taste and contains a higher concentration of coumarin in its composition. Consuming large amounts of coumarin can lead to adverse health effects. It is cheap and is, unfortunately, what most people mistake for real cinnamon. Over time, frequent consumption may affect liver health and interact with certain medications, making awareness and careful use essential. Many commercial cinnamon powders labeled simply as “cinnamon” are often cassia.

Colour check

• Real cinnamon is light tan-brown or yellowish-brown in colour.
• Fake cassia is darker reddish-brown.

Texture and structure

• Real: Thin, paper-like bark rolled into multiple fragile layers. It's soft and crumbles easily by hand.
• Fake: Thick, hard, single-layer rolls. It's tough and requires grinding to break.
• Try to unroll or break a stick. If it breaks easily into thin pieces, it's likely real.

Aroma

• Real: Delicate, sweet, and mildly citrusy or clove-like. It is important to understand that Ceylon cinnamon is not overpowering.
• Fake: Strong, pungent, and spicy.
• Just sniff the package. If it's harsh, it's probably cassia.

Flavour

• Real: Subtle and sweet.
• Fake: Intense, astringent, bitter, has a sharp kick.

This article is for informational purposes only. The content is not intended as medical advice, and the author is not responsible for any health issues, allergic reactions, or damages that may arise from using cinnamon or making dietary changes. Always consult a doctor before making any changes to your diet, especially if you have existing medical conditions, are pregnant, nursing, or taking medications. Individual reactions to foods and spices may vary, and what works for one person may not be suitable for another. Readers are encouraged to use their discretion and seek professional guidance for personalized advice. Additionally, portion sizes, frequency of consumption, and interactions with other foods or supplements should be carefully considered to ensure safety and effectiveness.