Have all ever thought about whether one of the most everyday spices we consume is actually authentic, true cinnamon?
Up until recently, I reached in my spice cabinet everyday, and pulled out my cinnamon, generously shaking it onto oatmeal, in smoothies, on roasted veggies, yogurt, glasses of cold almond milk, and even in soups and stews.
It’s no secret that I truly do love cinnamon, as I’m sure you do.
Yet, for all these years, I think I’ve been jipped!
True cinnamon is not what is sold here in the United States for the most part.
In fact, 90% of the cinnamon sold in the United States is a mock cinnamon, which is actually called cassia.
The Wall Street Journal has even published an article on this issue.
Therefore, I felt the need to share with you a few things about one of my favorite spices.
So, let’s talk cinnamon, and I’ll share with you what true cinnamon is, and tell you how to be sure you get your hands on some.
Because once you have the real stuff, you’ll never go back to the fake stuff anyway!
First, the simplest way to tell if your cinnamon is true cinnamon is to check the label.
If it says simply “cinnamon” or “cassia,” then you’re not dealing with the real stuff here, ladies.
In fact, cassia is actually a species similar to true cinnamon, in the same botanical family, but is just tree bark.
That’s right, for all these years we’ve been eating tree bark with our daily bowl of oatmeal, and on our Thanksgiving meals.
True cinnamon usually comes from Sri Lanka.
The label should read “Ceylon cinnamon,” and if it doesn't, you’re not getting the real deal.
It should also say this on the front of the package, but when in doubt, look at the ingredient list or label.
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