Sri Lanka is the largest producer and exporter of true cinnamon in the world and Cinnamon believed to be originated in the central part of Sri Lanka. This has been evident by seen wild species of cinnamon in that region. However, Cinnamon has subsequently been introduced to coastal areas and now most of the cinnamon cultivations are concentrated to coastal areas of Galle and Matara Districts. Bark of the cinnamon tree is the major component used as a spice and leaves is used for oil distillation. Cinnamon quills, cinnamon powder, bark oil, leaf oil are the major products produces out of cinnamon plant. Cinnamon bark is used in Sri Lankan cooking as a spice.
The "True Cinnamon" or Sri Lankan Cinnamon is the dried inner stem bark of Cinnamomum Verum. Cinnamon plants are grown as bushes. When the plants are of two years age, they typically measure at about 2 meter in high and 8-12 cm at the base. It is at this stage they are ready for harvesting.
The Sri Lankan grading system divides the cinnamon quills into four groups:
- Alba, less than 6 mm (0.24 in) in diameter
- Continental, less than 16 mm (0.63 in) in diameter
- Mexican, less than 19 mm (0.75 in) in diameter
- Hamburg, less than 32 mm (1.3 in) in diameter
These groups are further divided into specific grades. For example, Mexican is divided into M00 000 special, M000000, and M0000, depending on quill diameter and number of quills per kilogram.
Any pieces of bark less than 106 mm (4.2 in) long are categorized as quillings. Featherings are the inner bark of twigs and twisted shoots. Chips are trimmings of quills, outer and inner bark that cannot be separated, or the bark of small twigs.
Grades:
Alba
Continental
C5 special, C5, C4,C3
Mexican
M5Special, M5,M4
Hamburg
H1, H2, H3,
Standard quality specifications
Quality requirements in cinnamon quills
Cassia Cinnamon
This is called cassia, Chinese or Saigon cinnamon. Some people also call it fake cinnamon. It is produced in countries such as Vietnam, China and Indonesia.
It is very hot and by chewing a piece you can feel the pungent taste sizzle and flame in your mouth. It shares some of the characteristics with real cinnamon like being anti-microbial, anti-fungal, blood regulation etc.
The real problem, however, with the fake cinnamon is that it has a high content of coumarin; in fact, nearly 1200 times higher than found in the real herb.
Taking large amount of coumarin is highly toxic and a prolong use may pose several serious health damages.
Ceylon Cinnamon
This is also called real, sweet or good cinnamon. It is produced in Sri Lanka from the plant called Cinnamomum Zeylanicum.
It is light brown in color and thin and soft in appearance. The sticks are filled like a cigar with several folded layers. The amount of coumarin content is only 0.0004% against 5 % found in Cinnamomum Cassia.
How to Distinguish Between the Two?
In case of ground cinnamon, it is very difficult to distinguish between the two unless you are an expert, especially at sniffing spices. There is no guarantee that the result will be one hundred percent accurate.
However, in case of sticks, it is easier to differentiate between the two. The following table and pictures highlight some of the differences which shall help you to choose the correct type.
