Tag: Cinnamon varieties

Globally, most cinnamon sold in supermarkets is not 'true' cinnamon but a different species known as Cassia. This common variety, often simply labeled 'cinnamon,' originates from countries like Indonesia and China and has a much higher coumarin content than its premium counterpart.

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.