Ceylon vs Cassia Cinnamon

Cinnamon is a spice derived from the inner bark of the Cinnamomum tree. In food, cinnamon is used in sweet baked goods, savory dishes, coffee, and tea. Cinnamon essential oil is commonly used for fragrance and natural remedies.

Cinnamon is rich in antioxidants which protect us from free radicals, reduce inflammation, and help us fight infection. Cinnamon has also been shown to imitate the effects of insulin in the body. It slows down the digestion of carbohydrates and strengthens insulin signaling, making it easier for your body to process glucose from sweets and fatty acids. This ensures that glucose does not remain in your blood stream for an extended period.

In the US, the 2 main cinnamon categories are:

• Ceylon/True Cinnamon – has a more “herbal” taste, not as much sweetness. Slightly floral aroma.
• Cassia Cinnamon – the most widely available commercial cinnamon. This type of cinnamon is available in three varieties:
  • Indonesian/Korintje – sweetest, mildest flavor; least spicy; cheapest to produce.
  • Chinese – strong and bitter; mostly used in Chinese medicine; slightly bitter.
  • Saigon/Vietnamese – strongest fragrance; sweet; highest coumarin content.

Coumarin is a flavor compound found naturally in vanilla and citrus fruits, but cassia cinnamon contains an especially high concentration. It can have negative health effects if consumed in large quantities on a regular basis. High intake of coumarin has been linked to liver damage, cognitive impairment, headaches, diarrhea, and tumor formation. The daily recommended allowance of coumarin is 0.05mg per pound of body weight. If you are 150 lbs, try to keep your daily intake of cassia cinnamon under 1.5tsp, or replace cassia with Ceylon cinnamon which only contains trace amounts of coumarin.

Cinnamon flavor fades over time, so be sure to replace your bottle at least once a year.