Reply to Thread

Guest, we'd love to know what you think about the forum! Take the Diabetes Forum Survey 2025 »

Message: <blockquote data-quote="vit90" data-source="post: 780574" data-attributes="member: 141633">It seems that in the USA the majority of cinnamon used is of the Cassia variety while in the UK it's Ceylon cinnamon. I did read that in Denmark they use Cassia for Danish pastries though. The best way to be sure what you are getting is to buy the sticks and note their appearance; if the sticks are composed of thick sections of the bark that can hardly be folded more than once and are very difficulty to break and grind then that's Cassia. On the other hand Ceylon cinnamon is much thinner, more delicate - so easily broken and ground; in stick form you can see it's rolled tightly in many layers. It's also a lighter colour.Update: Looking at cinnamon sticks in my local Sainsburys they are clearly the Ceylon type (both Schwartz and Sainsburys own brand). The sticks are tightly rolled scrolls of thin bark with lots of layers. Price seems good too.</blockquote>

Top Bottom