Cinnamon and cassia have similar aromatic properties, but they differ in flavor, eugenol content, and look and texture of the bark. Cinnamon is milder, with less eugenol and a thinner, light-colored bark.
Cinnamon and cassia references in the Bible
The Bible references cinnamon and cassia. Both are constituents of the Holy Anointing Oil.
Exodus 30: 22- 38 “Moreover the LORD spake unto Moses, saying, Take thou also unto thee principal spices, of pure myrrh five hundred shekels, and of sweet cinnamon half so much, even two hundred and fifty shekels, and of sweet calamus two hundred and fifty shekels, and of cassia five hundred shekels, after the shekel of the sanctuary, and of oil olive an hin: and thou shalt make it an oil of holy ointment, an ointment compound after the art of the apothecary: it shall be an holy anointing oil… “
Botany of cinnamon and cassia
Cinnamon originates from several species, including Cinnamomum zeylanicum syn Cinnamomum verum, which is in the Lauraceae family. Sri Lanka, also known by its old name Ceylon, is the largest producer of cinnamon.
The cinnamon plant is coppiced every two years to enhance shoot growth and yield. When the tree is 3–4 years old, the outer woody bark is stripped of the shoots and discarded, and the supple inner bark is removed in long strips. This operation is best done during the rainy season when peeling the bark is relatively easy. As these peelings dry, they curl up in the form of long sticks, which are then cut into 5–10 cm segments called quills.
The quills’ chemical composition includes cinnamaldehyde, gums, tannin, mannitol, coumarin, calcium oxalate, aldehyde, eugenol, pinene, and minerals. Sri Lankan cinnamon is easily ground into a powder, whereas cassia’s tough and woody texture can damage the grinder. Once ground, however, it is difficult to distinguish the cinnamon’s origin.
Cinnamomum brumannii, Cinnamomum cassia, and Cinnamomum loureirii, classified as cassias, grow in Indonesia, China, and Vietnam.
Cinnamon is more expensive than cassia. Cinnamomum verum yields the most valuable cinnamon, known as true cinnamon. Cinnamon is also produced from the aromatic bark of an unrelated species belonging to a different genus and family, Canella winterana, from the Canellaceae family.
Negative health impacts
Cinnamon contains the alkaloid coumarin, a fragrant chemical used in cosmetics, colognes, and tobacco. Sri Lankan and Indonesian cinnamon have lower levels of alkaloids. When consumed regularly, coumarin is believed to impact the liver negatively.
Germany’s Federal Institute for Risk Assessment warned that a 132-pound adult who eats more than 2 grams (0.07 ounces) of cassia cinnamon daily could suffer harmful side effects. The agency reports no side effects from occasional cinnamon consumption.
Other European countries have issued formal warnings advising consumers accordingly. The U.S. FDA lists cassia and Ceylon cinnamon as safe for human consumption, but does not specify quantities. Sri Lankan cinnamon is easily ground into a powder, whereas other species’ tough and woody texture can damage the grinder. Once ground, however, it is difficult to distinguish the origin of the cinnamon.
Additional reading:
- Holy Herbs: Modern Connections to Ancient Plants
- Asian herbs and their wondrous health-giving properties
#alchemy of herbs, #encylopedia of herbs, #holyherbs, #Bible herbs, #herbalmedicine
Sudhirahluwalia, Inc. (https://bit.ly/4kS1Pg1) is a Delaware-registered content specialist and business consulting firm. We focus on the Indian business.