Tag: Coumarin in cinnamon

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 a 2024 Consumer Reports investigation, some ground cinnamon products were found to contain significant levels of lead, raising serious public health concerns about spice contamination. This has led many to question whether using whole cinnamon sticks, rather than ground powder, is a safer choice for their culinary needs.

Over 90% of the cinnamon sold in supermarkets is the Cassia variety, not the 'true' Ceylon cinnamon. This fact is critical for your health, as the two types contain significantly different levels of a compound called coumarin, which can be harmful in large amounts. Understanding this distinction is key to safely maximizing the powerful medicinal properties of 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.

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.

One teaspoon of common Cassia cinnamon can have between 7 and 18 milligrams of coumarin, a substantial amount that might reach or surpass the safe daily intake limits for some individuals. However, this quantity is almost entirely dependent on the specific cinnamon variety, as coumarin levels vary dramatically between different types.

According to the National Center for Complementary and Integrative Health (NCCIH), cinnamon is generally safe when consumed in the amounts typically used in foods. However, for those looking to create a health tonic, knowing how much cinnamon should I put in my water is crucial to balancing flavor and health benefits with potential risks. This guide breaks down general considerations for safe daily consumption, distinguishing between the two main types of cinnamon and their unique properties.

Over 90% of the 'cinnamon' sold in North American grocery stores is actually cassia, a different species from the true cinnamon (Ceylon). This widespread practice is driven by cassia's significantly lower production cost and robust flavor profile, which is preferred in many baked goods. As a result, many consumers unknowingly purchase cassia instead of Ceylon cinnamon, impacting flavor and potentially affecting health with regular, heavy consumption.

Overconsumption of cinnamon, particularly the common Cassia variety, can be toxic due to a high concentration of the natural compound coumarin. So, what is the concern with cinnamon, and why is the type you buy so important? While a small amount is safe, excessive intake can lead to serious health issues, including liver damage.