Cinnamomum zeylanicum bark (Ceylon cinnamon) VS Cinnamomum cassia bark (Regular Cinnamon) in quality aspects

Cinnamomum zeylanicum (Ceylon cinnamon) is the cinnamon peculiarly originated in Ceylon not elsewhere and Cinnamomum cassia (Regular or Cassia Cinnamon) is mostly trading from Indonesia and China and many other countries. Both of the species belong to the family Lauraceae and both are commonly being used all over the world. Ceylon Cinnamon attracts a higher price in the market due to its taste and safer for health because of less percentage of chemical constituent 'Coumarin' than the Cassia Cinnamon where the percentage of chemical constituent 'Coumarin' is comparatively high. Both of the species have health benefits but it was reported that the high dose of coumarin may damage the liver and gives other health side effects. Therefore, many of the Medical practitioners recommend using Ceylon Cinnamon. 

1. [Ceylon Cinnamon - left    and Cassia Cinnamon - Right]

                                      

Organoleptically the Cassia Cinnamon is stronger than Ceylon Cinnamon but while manufacturing the medicines, the percentage of adding cassia cinnamon as an ingredient instead of Ceylon cinnamon may be reduced and standardized for the preparation of single drugs or compound formulations. 

1. Ceylon Cinnamon (Cinnamomum zeylanicum): 

The drug is a dried inner bark (devoid of cork and cortex) of the coppiced shoots of the stem of C. zeylanicum. bark pieces about 0.5 mm thick, brittle, occurs as single or double, closely packed compound quills (see Image - 2). The outer surface is dull, yellowish-brown, marked with pale, wavy longitudinal lines with occasional small scars; inner surface darker in color, striated with longitudinally elongated reticulation; fracture splintery, odor - fragrant; taste - sweet, aromatic with the sensation of warmth.

2. Ceylon Cinnamon (Cinnamomum zeylanicum)

2. Ceylon Cinnamon (Cinnamomum cassia):

The drug consists of the bark of C. cassia. The bark is either channeled pieces or as single quills, the size of the drug ranging from 6 to 40 cm long and 1 to 2 cm in width and 1 to 3 mm in thickness, fracture short, the bark is thicker, coarse, darker, and dull in compare to Ceylon cinnamon. The outer surface, rough, dark brown to brown, and the inner surface reddish-brown with fine striations (see Image -3). Odor, Aromatic; taste slightly sweet but highly pungent with bitter than that of C. zeylanicum, the Ceylon cinnamon.   

3. Cassia Cinnamon (Cinnamomum cassia)

Cinnamomum cassia is also known as Malai Lavagna pattai or periyalavangapattai in South India that mostly confused with Cinnamomum macrocarpa, the other variety of Cinnamon. Without proper identification, some times malailavanga pattai is frequently found adulterated with C. macrocarpa. The purpose of this article will solve the issue of identification and material would be taken without adulteration or substitutions. The percentage of adding C. cassia in the formulations may be recalculated and standardized according to safety measures of health.