cinnamon

Today, however, true cinnamon seldom reaches our kitchen, especially when purchased ground. Though not necessarily inferior, cassia and canella are more economical alternatives to Sri Lankan cinnamon. True cinnamon is more brittle, softer and less tightly coiled. Anthony Porvetto of Spicehouse concludes that the most important distinguishing factor between canella, cassia, and true cinnamon is their oil content. The higher the oil content, the more intense the flavor and aroma, though he maintains that few people can tell the difference. Canella or white cinnamon is a different botanical species though it is often marketed as Mexican cinnamon. Cassia on the other hand is a relative of cinnamon but is native to China and cultivated throughout Southeast Asia. Cassia quills are tightly coiled and have a lighter, orange-yellow hue. "Vietnamese cinnamon," a variety of cassia, has an oil content of 4％ and has a certain amount of heat, making it suitable to spicy dishes. Cassia from China or "Chinese cinnamon" has an oil content of 3％ and is closest in sweetness to true cinnamon. Because cassia and canella are very coarse and difficult to grind without commercial equipment, they are most often sold in powdered form.