Cinnamon FAQ


What are the two main types of cinnamon?

The two major types of cinnamon used in food preparation are Ceylon Cinnamon and Cassia Cinnamon. Ceylon cinnamon (Cinnamomum verum or Cinnamomum zeylanicum), native to Sri Lanka, is also known as “true cinnamon.” This is NOT the predominant spice typically sold as cinnamon in the United States.

Source: https://www.drfuhrman.com/library/choosing_the_right_cinnamon.aspx 

Where is Ceylon cinnamon from?

Cassia cinnamon from China, Vietnam or Indonesia contains coumarin. This compound is a natural component of the cassia spice. It is found in varying amounts in different brands. When consumed at high levels, coumarin can cause liver damage in susceptible people.

Source: http://www.peoplespharmacy.com/2013/12/30/cinnamon-offers-health-benefits-but-also-carries-serious-risks/ 

Is too much cinnamon toxic?

Cassia cinnamon from China, Vietnam or Indonesia contains coumarin. This compound is a natural component of the cassia spice. It is found in varying amounts in different brands. When consumed at high levels, coumarin can cause liver damage in susceptible people.

For more information: http://www.diyesta.com/faq-on-coumarin-in-ceylon-cinnamon-and-cassia-cinnamon/

Leave a comment