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EveryMasala

Cinnamaldehyde

The compound that gives cinnamon and cassia their sweet, warm scent and a mild tingle.

Crystals: salt and spice resins, formed in cubes and facets. Salt is the first seasoning of all.

Also: cinnamic aldehyde, cinnamon oil compound

Cinnamaldehyde makes up well over half of cassia bark oil and about half of Ceylon cinnamon bark oil. It smells sweet, warm and spicy, and it produces a mild tingling heat by activating the TRPA1 receptor, the same one that responds to mustard. It is the reason cinnamon candy and chewing gum taste as they do. Cinnamon leaf oil is rich in eugenol rather than cinnamaldehyde, so bark and leaf differ in flavour. Cassia contains more, and so tastes bolder. Cinnamaldehyde reacts with air over time, which is one reason old ground cinnamon smells flat.

See also

DalchiniCassia and cinnamonPungencyEssential oil

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