Ground Cassia Tree Cinnamon


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Cassia Cinnamon comes from the bark of several species of low-growing tropical evergreen trees in the genus Cinnamomum. It is the most aromatic of all cinnamon types.

The Cassia Cinnamon is the most popular type of cinnamon and is preferred by chefs and bakers due to its greater presence of flavor, oil, and stronger bark which does not break apart in soups, baked goods or meat-prepared-sauces as the crumbling Ceylon Cinnamon does. 

In the description below we describe the differences between the many types of cinnamon - in short, MagnaGrecia chooses the Cassia type as the superior cinnamon for its more robust flavor as do many chefs and bakers in the world.

What is the difference between Ceylon vs Cassia cinnamon? 

CASSIA CINNAMON: Darker red-brown color, stronger earthy sweet-spicy flavor, single-layered hard coil, a higher amount of oil content, higher coumarin content (natural plant substance responsible for its aromatic compound) and is the choice of chefs all over the world.

CEYLON CINNAMON: Lighter color, sweeter taste, made of many easily crumbling flakes, a lower amount of oil content, not the most popular of cinnamons, more expensive and often confused as "real" cinnamon due to word confusion (which we share below).

REAL CINNAMON vs. FAKE CINNAMON: There is a belief that there is such a thing as real vs. fake cinnamon. This is highly untrue. The confusion began when secondary types of cinnamon bark were discovered and brought to market after the first main market Ceylon type - which is now called "Cinnamomum Verum". The word "Verum" is the Latin word for "true". Most assume if it is not "true" it is instead "fake" and this is where the industry confusion arose.

Originally, the Ceylon type (often confused as the "real" cinnamon) was named Cinnamomum zeylanicum and was the first type of cinnamon cultivated in Sri Lanka but once other types of cinnamon were discovered (such as Cassia Cinnamon) the name of Ceylon type cinnamon changed from "Cinnamomum zeylanicum" to "Cinnamomum Verum" (meaning "true" in Latin - or simply "original") as a way to inform people of the first type of cinnamon that was ever brought to a broad market. 

Today, this word game is manipulated as a marketing tool to indicate superiority over cassia types of cinnamon (Cassia being the most popular in the world) and not because one is "fake" vs. "real".

The word "Verum" (meaning "true") was simply a way to describe "original" and not to create real vs fake.


Cinnamon of all types are all true cinnamon.

To state real vs not real is falsely implying one is made up of a foreign substance that would mimic cinnamon which is untrue. There is no such thing as fake cinnamon on your supermarket shelves, simply harvest variations such as the example of different types of apples.

Today, chefs all over the world prefer the Cassia type for its more robust flavor and stronger bark nature that does not break apart in any cooking process.


Cassia type cinnamon has been used for thousands of years.

-Ancient Romans are known to have used cassia cinnamon. 

-The name Cinnamomum derives from the Greek word "kinnamomon" {κιννάμωμον} meaning "Sweet wood".

-The name Cassia derives from Greek kasia [κασία].

-In the United States, cassia is the most common type of cinnamon used.

-Cassia cinnamon is the preferred type in India, Vietnam and Indonesia

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