Tag: Cooking with cinnamon

A 2023 Journal of Food Science study indicates that whole cinnamon sticks maintain a superior concentration of antioxidants compared to their ground counterpart. The best way to use cinnamon sticks goes beyond simply stirring a drink; it involves unlocking their potential for nuanced flavor and functional household applications.

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.

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.

Used for millennia by ancient Egyptians for embalming and flavoring, cinnamon's appeal has a deep history. But beyond ancient rituals, the reasons why people put cinnamon on food today are a rich blend of incredible flavor, significant health benefits, and culinary tradition.

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 U.S. Department of Agriculture, a single teaspoon of ground cinnamon contains approximately 2.1 grams of carbohydrates, making it a very low-carb option when used in typical amounts. This means that for individuals following ketogenic or low-carb diets, the question 'does cinnamon contain carbs?' has a very reassuring answer.

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.

Approximately 90% of cinnamon sold globally is actually Cassia, a stronger and cheaper variety, while true Ceylon cinnamon is a less common and more prized spice. The key distinctions between the two go beyond taste, encompassing critical health considerations that consumers should be aware of.