Cinnamon is one of the most popular herbs or spices in the world. It is frequently used in the preparation of both savory and sweet dishes, drinks, candies, and toast. It has been valued throughout history, both in cooking and in religious rituals and medicine. This formerly mystifying plant part was revealed by science to be a carrier of chemicals known as flavor (or aroma) compounds.
Cinnamon is derived from the inner layer of the bark of tropical evergreen shrubs and trees that belong to the genus Cinnamomum. Cinnamomum is a genus of 250 trees and shrubs native to Asia and Australia. The term “cinnamon” does not fully capture the different characteristics of molecules present in each preparation due to the different species used to make the spice. However, there is this term called “true” cinnamon. What is this exactly? And how is cinnamon grown?
Well, “True cinnamon” is derived from the Cinnamomum verum tree, which is native to South India and Sri Lanka. But this type of cinnamon is also grown in Madagascar. The trees can grow up to 50 feet tall, and are typically grown from cuttings taken from mature tree branches. It takes around two years for the young trees to become established and start producing shoots that will eventually become cinnamon sticks.
Sri Lanka is the world’s leading cinnamon producer, accounting for 60% of global cinnamon trade. True cinnamon is known as Sri Lankan (or Ceylon—Sri Lanka’s former name) cinnamon because of its historical significance.
Another type of cinnamon is cassia cinnamon. This type is obtained from Cinnamomum cassia, which grows in India, Vietnam, and Indonesia. Cassia cinnamon also goes by other names such as Saigon, Chinese, Batavia or Padang cinnamon.
GROWING AND HARVESTING PROCESS CINNAMON
Growing cinnamon is a unique process that requires the right environment and conditions for the trees to thrive. The cultivation process begins with planting the cuttings from mature Cinnamomum verum trees in fertile soil that has good drainage and receives enough sunlight. During this stage, it is essential to provide regular irrigation and ensure that pests or diseases are not affecting the young plants.
After 2 to 3 years, small shoots will begin to emerge from the tree trunks. These will eventually produce cinnamon bark. At this point, caring for the trees includes pruning branches and monitoring their health until they reach maturity when harvesting can begin. The goal is to create an ideal growing environment for the trees so that they can produce high-quality bark.
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Once they reach maturity, the inner bark is harvested from the shoots of the tree. The shoots that have been cut are replaced after 1 year when new shoots develop from the roots. After removing the outer bark from the cut stems, the inner bark is released by evenly hammering the branch. The outer hardy portion is removed, leaving the cinnamon strips, which are then dried and curl into rolls or “quills”. If the processed bark is kept in a well-ventilated, moderately warm environment, it will dry completely in four to six hours and curl into quills.
CELYON VS. CASSIA
The apparent difference between true or Ski Lankan cinnamon and cassia cinnamon is their appearance. True cinnamon is paper-thin and forms a single quill, and has numerous thin layers rolled inside of it. Whereas cassia cinnamon is thick and forms a double quill.
It terms of quality, is there a difference between the two? Well, the main flavor compound, cinnamaldehyde, is consistent across all types of cinnamons, while the minor components of the spice vary from source to source. Cinnamaldehyde is a phenol compound that can be detected at extremely low concentrations (0.1–0.5 of the total percent of food). It provides a pungent sensation in addition to the sweet taste when it binds to its receptors.
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True cinnamon also contains volatile terpene compounds, such as the pine-scented pinene as well as the sweet, floral compounds linalool and eugenol, which are found in plants with a clove and honey aroma. Cassia cinnamon, on the other hand, contains a small amount of vanillin, higher concentrations of tannins, and only trace amounts of eugenol. There compounds explain the difference in their flavor profile.
Which is better?
In books, true cinnamon is superior in terms of quality, compared to cassia cinnamon. Some even say that cassia is a cheaper alternative to true cinnamon. But in use, that mainly depends on how the spice will function.
True cinnamon is slightly sweeter and has a mild flavor. It was used in many early European desserts and Mexican recipes. Cassia cinnamon has a stronger, almost peppery flavor. Cassia and other cinnamon types possess flavors that are associated with gum and apple pie. Today, cassia is the most commonly used in baking due to its stability. Cinnamon rolls, anyone?
In other countries, cassia cinnamon is distinguished from other spices by labeling it as cassia rather than cinnamon.
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In the absence of chemical analysis, it is nearly impossible to distinguish between true and cassia cinnamon once it has been ground into powder. But typically, cinnamon powder is made from low-grade, chipped bark. In the United States and some parts of Europe, ground cinnamon is most likely of the cassia variety. Like most spices, ground cinnamon quickly loses its flavor. So purchase it sparingly, store it in an airtight container in a cool, dark place, and use it within six months. Cinnamon sticks can be stored for up to a year. Higher quality sticks are lighter brown, thinner, and more fragile.
References:
S. Farrimond (2018). The Science of Spice. Dorling Kindersley Limited.
J. deMan, J. Finley; J. Hurst, C. Y. Lee (2018). Principles of Food Chemistry (4th edition). Springer.
J. Provost, K. Colabroy, B. Kelly, M. Wallert (2016). The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking. John Wiley & Sons, Inc.
