What Kind of Cinnamon Isn't Toxic? A Guide to Ceylon vs. Cassia
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5 min read
Over 90% of the cinnamon sold in U.S. grocery stores is a variety called Cassia, which contains high levels of a potentially toxic compound called coumarin. But what kind of cinnamon isn't toxic for regular, long-term consumption? The answer lies in choosing Ceylon, also known as "true cinnamon," which has negligible levels of this harmful substance.
