Tag: Cinnamon types

According to the German Federal Institute for Risk Assessment, Ceylon cinnamon is considered a low-coumarin option, while the more common Cassia variety contains significantly higher levels. For those wondering, "is there cinnamon without coumarin?", understanding this key difference is essential for making a health-conscious choice for daily use.

According to the European Food Safety Authority, the tolerable daily intake of coumarin is 0.1 mg per kg of body weight. Given this, it is critical for consumers to understand which cinnamon has the most coumarin in it and the varieties that pose a potential health risk with high consumption.

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.

Used in ancient Egypt as early as 2000 BC, cinnamon was once a treasure more valuable than gold. Today, this aromatic spice is a pantry staple, and knowing why to add cinnamon to food can unlock a world of flavor and impressive health benefits.

With a history dating back to ancient Egypt, cinnamon has long been a prized spice with powerful medicinal properties. But does the type of cinnamon matter when it comes to flavor, culinary uses, and even your health? The answer is a resounding yes, as the most common varieties, Ceylon and Cassia, differ significantly in several key aspects.

Over 90% of the cinnamon sold in American supermarkets is actually cassia, a different and cheaper spice masquerading as the 'true' version. While both come from trees of the *Cinnamomum* genus, they differ significantly in origin, taste, and coumarin content, a compound that can be harmful in large doses. Understanding these distinctions is crucial for both culinary uses and health considerations.

According to the European Food Safety Authority (EFSA), Cassia cinnamon's high coumarin content means even a single teaspoon can exceed safe limits for some individuals. Determining how much cinnamon should you use daily is crucial for balancing its numerous health benefits with potential risks, especially concerning the variety you consume.

Studies have consistently shown that Vietnamese or Saigon cinnamon contains one of the highest levels of coumarin among all commercial varieties, a fact of significant concern for consumers. This naturally occurring compound has been linked to liver damage when consumed in large quantities over time, making it crucial to understand the risks associated with this popular spice.

Over 90% of the cinnamon sold in North American supermarkets is actually Cassia, not the Ceylon variety. This reveals a critical distinction, as the two types of cinnamon differ significantly in both flavor and health implications.

According to the European Food Safety Authority (EFSA), Cassia cinnamon contains significantly higher levels of coumarin, a compound that can be toxic to the liver in large doses, making Ceylon cinnamon the safer option for regular consumption. This article explores the distinctions between the two most common types of cinnamon, Cassia and Ceylon, to help you make an informed and healthy choice for your kitchen.