Through directions issued on 24 November 2016, the FSSAI has operationalized the amendments to standards of Cinnamon with respect to the inclusion of maximum permissible limit of Coumarin content with immediate effect. All food business operators must follow the new standards for cinnamon as they have come into force now. The standards have been operationalized with immediate effect in order to curb any unfair practices like the menace of adulteration of cinnamon with cassia. Cassia is usually cheaper in cost as compared to cinnamon and so is used for adulterating cinnamon. It is often mislabelled and sold as cinnamon because the origin of the cinnamon is not normally declared on the packaging
The Amendment to standards has been carried out in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations 2011 in the regulation on SALT, SPICES, CONDIMENTS AND RELATED PRODUCTS dealing with the condiment Cinnamon (Dalchini) which is the inner bark of trunks or branches of Cinnamomum Zeylanicum Blume only.
Previously there was no mention of Coumarin content in cinnamon but the FSSAI has amended the standards. For Cinnamon (Dalchini) whole as well as for Cinnamon (Dalchini) powder the following will apply
Coumarin Content (on dry basis) – Not more than 0.3 percent by weight
About Coumarin content in cinnamon
There are hundreds of types of cinnamon but only a handful of varieties are used for commercial purposes. However, there are several types of cassia being used as cinnamon. The FSSAI has separate standards for Cinnamon and Cassia because Cassia cinnamon is hard and has high levels of Coumarin. Coumarin is a toxic, fragrant chemical compound commonly found in high concentration in Cassia Cinnamon. Coumarin can cause liver damage especially when taken over prolonged periods of time. Coumarin also has anticoagulant properties and so can prevent blood coagulating in case there is an injury as Coumarin causes blood thinning.
According to the German Federal Institute for Risk Assessment, 1kg of Cassia powder contains approximately 2100 to 4400mg of Coumarin. This means 1 teaspoon of cassia powder contains 5.8 to 12.1 mg of Coumarin. Today, many commercially available food products are spiced with cassia and consequently contain Coumarin. Therefore, FBOs must ensure they are using cinnamon and not cassia in their products. Cassia has a stronger, more intense and often hotter flavor than true cinnamon. Cassia sticks are hard and usually cheap and are often sold as Cinnamon sticks as most consumers are unaware of the differences between the false from the real cinnamon.
Cinnamon and cassia sticks can be distinguished visually
- Cassia bark is thick and is rolled into mostly a single layer. Cinnamon bark is rolled into several thin layers
- True cinnamon tastes sweet but cassia will taste strong, hot and peppery
- Real cinnamon will have a light color but cassia is reddish or dark brown
- True cinnamon bark curls up from one side only and is rolled according to the curl. Cassia bark curls inwards from both sides towards the center.
- Cinnamon bark has a smooth feel while cassia is rough and uneven
- Real cinnamon is soft and brittle and breaks easily unlike Cassia which is hard to break with the hand.
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