Is mccormick ground cinnamon ceylon or cassia?

Ah, cinnamon – that spicy, warm fragrance that always seems to evoke feelings of coziness and comfort. Whether it’s the comforting aroma wafting from your grandmother’s kitchen or the sprinkle of cinnamon on your oatmeal in the morning, this versatile spice is a staple in many households across the globe. McCormick’s ground cinnamon happens to be one of my personal favorites as well.

But here’s where things get interesting- Did you know that there are two main varieties of cinnamon? That’s right; we have Cassia and Ceylon. Today, we’ll unravel this conundrum by answering once and for all “Is McCormick ground cinnamon Ceylon or Cassia?” You’re in for quite an educational ride!

First Things First: What Exactly Are Cassia And Ceylon?

Before we dive into whether McCormick’s ground cinnamon falls under cassia or ceylon category let us first understand them:

Cassia: This type of cinnamon derives from the Chinese species called “cinnamomum casssiae”. It contains higher levels of coumarin compared to its counterpart (ceylon). On tasting it has a more robust flavor with thick bark layers which can be single layered (Chinese) or double-layered (Indonesian).

Ceylon: Originating in Sri Lanka before then being cultivated across Southern India it is derived from cinnamomum verum aka “true cinammon” True to its name, it has subtle notes when tasted and features soft lighter color barks.

Now back onto our question;

The Straightforward Answer To MCCormicks’ Ground Cinnamon Query.

Drumroll please…. Uhm…it could very well be either! Yep! Although rare nowadays around 75 percent plus percent percent of “cinnamon” sold in United States of America is a type of Cassia. That being said, McCormick’s website lists “cinnamon” as its ingredient without delving into which specific type it uses.

However, if the question were narrowed to whether McCormick’s cinnamon contains coumarin or not, we could come up with a semi-certain answer.

Coumarin: What It Has Got To Do With Which Type Of Cinnamon Contains It Or Not?

Coumarin is neither inherently good nor necessarily bad- depending on how much one ingests. However some patients can have negative side-effect profiles such as liver damage and that has led to regulations on usage by the European Food Safety Authority(EFSA).

This component crops up due to its occurrence in different levels for cassia compared to ceylon types.

Since cassias contain high levels of Coumerin then you are more likely (though not certainly) going to see an quantity limit notice attached than when checking out at grocery store or have a high likelihood it originating from europe because US FDA does deem this spice safewith limits.

When ‘ceylons’ true nature makes them so special they draw food connoisseurs world-over towards their subtley sweet and graceful flavor profile.Their significantly reduced presencecoumaring content actually provides more nutrition value opposed (which is provided by multiple aromatic oils), bur rather just finesse in terms of taste that gourmet chefs would undoubtedly vouch for

So there might be varying degrees between both types; let’s assume McCormick doesn’t blend several varietes together considering EU regulations what might dictate label warning display vs otherwise?

Name Main Origin Usage amount per kg (Any EU product) min-max
Cassia Cinammon China/Indonesia 2mg/kg-2g/kg
Ceylon Cinammon Sri lanka/Southern India Not monitored

According to US regulations on this specific matter, there is no defined limit- rather they “recommend” that their daily coumarin intake should be 0.1 mg per kg body weight.

Clever Tips For Spotting Cinnamon Type and Quality

Luckily for us cinnamon enthusiasts, there are a few ways you can identify which type of cinnamon you have in front of you.

Ground Vs. Sticks

Ground cinnamons typically come as powders while stick forms offer an opportunity to see what the actual bark looks like.

Cassia sticks possess thick layered and reddish-brown colored barks (often sprinkled with minute hair) compared /as opposed/ to that obtained from the “true cinnamon.” If these characteristics when observed seem familiar than it’s definitely a wide possibility McCormick ground has Cassia as its base unlike say Simply Organic ground who list their product particularly explicitly.

Taste Test Your Spices!

Another great way is by actually tasting each spice individually! Although Cassias feature robust flavors overall albeit gritty textures , participants have noted high levels subtler medley of sweet taste upon trying out True Ceylons.

Come on; don’t tell me you haven’t tasted both Campbell and Progressive soup versions? The same applies here!

Finally…The Smell Test Hits The Scene

This sounds like a no-brainer but next time try smelling your spices! Some experienced folks often pick up scents coming from McCormick gouod products similar /akin/to true cinamon-like aroma so much so experts recommend looking at aromas if unsure regarding spice variations found on different shelves around supermarket

In Conclusion?

I’m afraid we’ll have to end this article with yet more uncertainty as far as whether McCormick uses cassia or ceylon cinnamon in their ground products. It appears they use “cinnamon” as a general ingredient without giving any explicit mention of what specific type it is.

That being said, we learned that one of the biggest differentiators between cassia and ceylon cinnamon types are coumarin levels. So if you’re someone who’s looking to keep your coumarin intake low, pay closer attention to which type you’re buying (provided the spice label mentions its origin) by exploring our tips above!

At the end what does matter when using food though, isn’t solely about unraveling all of these tiny nuances; but rather in celebrating how any seasoning can come together to elevate a culinary masterpiece…regardless whether Cinnamons’ Cassia or Ceylon; because always remember- some secrets aren’t worth unwrapping wholly!

Happy Eating!

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