Ceylon cinnamon, also known as true cinnamon, is considered the finest quality cinnamon. It is grown in Sri Lanka, and is made from the inner bark of the Cinnamon tree. Ceylon cinnamon has a sweeter, more delicate flavor than other types of cinnamon, and is also lower in coumarin, a substance that can cause liver damage in large doses.

What is the better choice?

Cinnamon is a popular spice used in many cuisines worldwide, particularly in sweet dishes. There are two main types of cinnamon: Ceylon cinnamon and Cassia cinnamon. While both of these types of cinnamon are widely used, Ceylon cinnamon is considered the better of the two for a variety of reasons.

Ceylon Cinnamon

  • Indigenous to Ceylon
  • Stick has many layers to fill it
  • Tan brown & Gold mix in color
  • Delicate flavor
  • Expensive

Cassia Cinnamon

  • Originates from China, Indonesia & Vietnam
  • Stick has only one thick layer
  • Reddish dark in color
  • Overpowering test & aroma
  • Inexpensive

Here are some additional information for choosing the Ceylon Cinnamon,

  • Lower Coumarin Content

Ceylon cinnamon is also known as “true” cinnamon, and it is sourced from the inner bark of the Cinnamon tree. The biggest advantage of Ceylon cinnamon is its low coumarin content. Coumarin is a natural compound found in cinnamon that can be toxic in high doses. Cassia cinnamon has much higher levels of coumarin, which can cause liver damage and other health issues. In contrast, Ceylon cinnamon contains only trace amounts of coumarin, making it much safer for regular consumption.

  • More Delicate and Complex Flavor

Ceylon cinnamon has a more delicate and complex flavor than Cassia cinnamon. It has a subtle, sweet taste with hints of citrus and clove. Cassia cinnamon, on the other hand, has a stronger, more pungent flavor with a bitter aftertaste. Ceylon cinnamon’s subtle flavor makes it ideal for use in baked goods, desserts, and beverages.

  • Rich in Nutrients

Ceylon cinnamon is also a rich source of nutrients. It contains antioxidants, anti-inflammatory compounds, and minerals such as manganese, iron, and calcium. These nutrients have been linked to several health benefits, including improved heart health, lower blood sugar levels, and reduced inflammation.

  • Better for Health

Due to its lower coumarin content and high nutrient profile, Ceylon cinnamon is considered better for health than Cassia cinnamon. Studies have shown that regular consumption of Ceylon cinnamon can help improve insulin sensitivity, lower blood sugar levels, and reduce inflammation. In contrast, high levels of coumarin in Cassia cinnamon can be toxic and cause liver damage.

  • Widely Used in Traditional Medicine

Ceylon cinnamon has been used for centuries in traditional medicine to treat a variety of ailments. It has been used to treat respiratory issues, digestive problems, and menstrual cramps, among other conditions. The high nutrient content of Ceylon cinnamon makes it an effective natural remedy for many health issues.

  • Highly Regulated

Ceylon cinnamon is highly regulated, which ensures that only high-quality cinnamon is sold in the market. Sri Lanka is the main producer of Ceylon cinnamon, and the government closely monitors the cultivation and processing of cinnamon. This ensures that only the highest quality cinnamon is sold in the market, and consumers can be confident in the quality of the product they are purchasing.

In conclusion, Ceylon cinnamon is the best type of cinnamon due to its lower coumarin content, delicate and complex flavor, high nutrient profile, and widespread use in traditional medicine. It is also highly regulated, ensuring that only high-quality cinnamon is sold in the market. While Cassia cinnamon is still widely used, the potential health risks associated with its high coumarin content make it a less desirable option. If you want to enjoy the health benefits and delicious flavor of cinnamon, opt for Ceylon cinnamon.

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