Tag: Low coumarin cinnamon

Native to Sri Lanka, Ceylon cinnamon is distinguished by its significantly lower coumarin content, a compound that can cause liver damage in high doses. Known as "true cinnamon," this prized spice offers a wide array of health benefits that make it a safer and more delicate alternative to the common, and less expensive, cassia variety.

According to the European Food Safety Authority (EFSA), the tolerable daily intake of coumarin is just 0.1 mg per kilogram of body weight, a level easily exceeded by common cinnamon. This raises a critical question for many cooks and health enthusiasts: is there a cinnamon without coumarin, or at least a safe, low-coumarin alternative? The answer lies in distinguishing between the two main types of cinnamon widely available on the market.