Tag: Baking with cinnamon

According to the European Food Safety Authority, regular consumption of high-coumarin cinnamon can be harmful to the liver. Knowing this, many people ask: Is Ceylon or Saigon cinnamon better? The answer depends on your priorities, whether they are focused on flavor intensity or health considerations.

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.

Globally, the vast majority of cinnamon sold in supermarkets is the robust, high-coumarin Cassia variety. However, to determine which type of cinnamon is best, one must understand the distinct differences in flavor, usage, and safety between common Cassia and true Ceylon cinnamon.

Did you know that most “cinnamon” sold in grocery stores is actually Cassia, not the milder, sweeter Ceylon variety? This critical distinction is key to knowing what's better, Ceylon cinnamon or regular cinnamon, for your culinary and health needs.