Cinnamon is a bark that is harvested from evergreen trees. It is high in antioxidants, which give us health benefits from ingesting it. Sprinkling cinnamon on food regularly has positive effects on our health and moderation is the key. Regular cinnamon ingestion results in a decrease in blood glucose levels and lower cholesterol levels. Some people find it relieves inflammation, such as arthritis as well. Just the scent of cinnamon is a brain function booster.
What I didn't realize when we started using cinnamon daily is that there a two types of cinnamon.
CASSIA Cinnamon, the easy to find, common kind, is found in grocery stores, pharmacies and discount stores. It comes from many places, but mostly China and Indonesia. Cassia naturally contains coumarin, a toxin that can be dangerous to our livers in high amounts
CEYLON Cinnamon comes from Sir Lanka and has low levels of coumarin.
The coumarin is a toxin that can be hazardous and therefore, if you eat a lot of cinnamon, you should consider switching to Ceylon.
In Europe, Cassia cinnamon amounts are regulated due to the coumarin levels. For example, bakeries are limited to using only 15 mg of Cassia Cinnamon to each kilogram of dough for popular cinnamon rolls!
Germany wants that eating more than 2 grams a day can lead to liver damage.
Cassia (grocery store cinnamon) is thought to be spicier and strong tasting. It is darker and the texture is a coarse powder.
Ceylon is more delicate, lighter colored and powdery and can be purchased at health food stores and online here.