Category: Cinnamon

According to the Spice Council of Sri Lanka, Ceylon cinnamon is graded based on strict quality standards. What is C5 grade Ceylon cinnamon, and what makes this particular grade so sought after by chefs and connoisseurs worldwide?

While cinnamon doesn't spoil in the same way as perishable foods like meat or dairy, it does gradually lose its flavor and potency over time. So, can cinnamon bark go bad? The answer depends on how you define "bad," with loss of aromatic oils being a key factor in its degradation.

Globally, nearly 90% of the cinnamon sold in grocery stores is cassia, not the more delicate and milder Ceylon variety. This common misperception can lead to confusion for consumers, who may be unaware of the significant differences between the two, particularly concerning flavor, sourcing, and health implications.

According to nutritional data, just a small 5-gram serving of cinnamon hearts contains 4 grams of sugar. The primary ingredients in commercially produced cinnamon hearts typically include sugar, corn syrup, a calcium-based anti-caking agent, and both artificial flavors and colors to achieve their distinctive spicy taste and vibrant red appearance.

Did you know that not all cinnamon is the same, with different varieties offering distinct flavor profiles and uses? For consumers asking what type of cinnamon does Simply Organic use, the answer is that the company thoughtfully offers more than one kind, allowing for culinary variety and tailored health benefits.

According to USDA research, Saigon cinnamon contains 60-75% cinnamaldehyde, which gives it a much bolder and spicier flavor than other varieties. This potent intensity makes it a fantastic choice for many baked goods, but it also means bakers need to adjust their techniques and quantities when they bake with Saigon cinnamon.

According to the German Federal Institute for Risk Assessment, cassia cinnamon contains relatively high concentrations of coumarin, a flavoring substance that can be damaging to the liver in some sensitive individuals. This fact is often unknown to consumers, who use the widely available and inexpensive cassia variety for most cooking and baking without understanding the potential health implications of its high coumarin content.

Spring Valley cinnamon supplements contain Cassia cinnamon, not Ceylon. Multiple product ingredient listings confirm this. This distinction is critical because the two main types of cinnamon have different chemical compositions and health implications.

According to the European Food Safety Authority (EFSA), the tolerable daily intake of coumarin is 0.1 mg per kg of body weight, a level far exceeded by the average Cassia cinnamon but easily met by its Ceylon counterpart. This critical health difference is just one of many factors to consider when deciding which is better Ceylon cinnamon or Cassia cinnamon for your kitchen and well-being.

Approximately 80-90% of the world's supply of true Ceylon cinnamon originates from Sri Lanka. But with multiple grades available, it can be confusing to know which is the best. The best grade of Ceylon cinnamon is called Alba, and it is the most sought-after due to its delicate flavor, exceptional aroma, and high quality.