Love Cinnamon?
Me too.
But not all cinnamon is created equally!
Cinnamon is more than just a spice; it's a staple in kitchens worldwide and has been used for its medicinal properties for centuries.
There are actually 2 main types of cinnamon: Cassia and Ceylon.
Whats the big deal between the 2?
Cassia Cinnamon (Cinnamomum cassia):
Cassia cinnamon is the most common variety found in supermarkets and is often labeled simply as "cinnamon."
Its flavor is strong, sweet, and slightly spicy. Cassia contains a compound called Coumarin, which in high doses may cause liver damage and other health issues.
Research suggests that consuming large amounts of Cassia cinnamon regularly may not be safe due to its coumarin content.
Ceylon Cinnamon (Cinnamomum verum or Cinnamomum zeylanicum)
Also known as "true" cinnamon, Ceylon cinnamon is native to Sri Lanka, and has a milder, sweeter flavor compared to Cassia.
Ceylon cinnamon contains much lower levels of coumarin, making it a safer option for regular consumption. Studies suggest that Ceylon cinnamon may have various health benefits, including:
Anti-inflammatory Properties: Some research indicates that Ceylon cinnamon may help reduce inflammation in the body.
Blood Sugar Control: Ceylon cinnamon may improve insulin sensitivity and help lower blood sugar levels, which could be beneficial for people with diabetes.
Antioxidant Effects: It contains antioxidants that may help protect cells from damage caused by free radicals.
While both types of cinnamon are delicious and offer health benefits, Ceylon cinnamon is generally considered safer due to its lower coumarin content.
If you consume cinnamon regularly, especially in larger quantities or for medicinal purposes, opting for Ceylon cinnamon might be a better choice to avoid potential health risks associated with high coumarin intake.