The two main varieties of cinnamon bark, Ceylon and cassia, or Chinese, are traditionally used as a spice and for its medicinal properties. Ceylon cinnamon, which is native to Sri Lanka is considered the only “true” cinnamon. It has a more delicate flavor than cassia. A more important distinction is that cassia has undesirable levels of a chemical called coumarin, a powerful anticoagulant that is also potentially carcinogenic and toxic to the liver. According to German Federal Institute for Risk Assessment, Ceylon cinnamon has very little coumarin. It is therefore the better choice, especially for daily use.
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