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In the United States, cinnamon is a popular flavor in many different types of foods and candies. Many Americans, however, are unaware that often what they call “cinnamon” is actually a more toxic spice called “cassia.” Some would argue that The American public should not only be informed about this widespread misconception, but also that they should fight for legislation regulating industry use of cassia. On the other hand, since cassia is cheaper and more accessible than cinnamon, and is only harmful when consumed in high amounts, cassia should still be distributed instead of “true cinnamon” in the United States. Moreover, “canel,” a spice mentioned in old recipe books, can be either cassia or cinnamon, but it is almost impossible to determine its identity due to confusion caused by the striking similarity between cassia and cinnamon.
Cassia, cinnamomum aromaticum, is significantly similar in appearance to “true cinnamon,” cinnamomum verum, which is why many Americans do not realize that what seems to be cinnamon is actually cassia. Still, there are several nuances that could al…
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