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Try Ceylon Cinnamon, the safer and healthier Cinnamon. Originally native to the Island of Sri Lanka, 90% of the World's Ceylon Cinnamon still comes from Sri Lanka. It has a particular climate condition that makes this Cinnamon the best quality in the World with very low levels of impurities and contaminants. It is for this reason Ceylon Cinnamon is called true Cinnamon or real cinnamon.

If you have been eating ordinary Cassia Cinnamon all your life, you may have not known that it has high levels of Coumarin (read the blog post) that can damage your liver. Especially if you have been eating it daily for health reasons. Ceylon Cinnamon not only has ultra low Coumarin levels, but it also has a wonderful aroma and a subtle sophisticated taste, unlike the spicier and harsher Cassia Cinnamon.


  • Ultra low Coumarin content

    As diabetes reaches epidemic proportions many diabetics, rightly or wrongly are eating Ceylon Cinnamon. Ceylon Cinnamon has low Coumarin levels of 0.02% compared to 0.4 - 0.8% for Cassia type Cinnamon. Even at levels of 0.4 - 0.8% Coumarin is considered dangerous. Regular consumption of Coumarin could lead to liver damage. Ceylon Cinnamon can be consumed on a daily basis without undue concerns. Having said, you should only consume moderate levels of even Ceylon Cinnamon. Too much of anything can cause toxicity in our body. The US national Health service claims you should not take more than 6g of Cinnamon per day for 6 weeks or less. That seems a reasonable precaution.
  • Fragrance & Aroma

    Ceylon Cinnamon has a sophisticated aroma. Cassia Cinnamon by comparison has an overt harsh Cinnamon smell. Ceylon Cinnamon by comparison has a complex refined smell with notes citrus and clove. This becomes more apparent when you make Cinnamon French Toast or boil a Ceylon Cinnamon stick. That is why the aroma of Ceylon Cinnamon Bark Oil made from steam distilling Ceylon Cinnamon sticks is considered far superior to Cassia Cinnamon.

  • Ability to create complex flavors

    Shouldn't Cinnamon taste strong and flavorful you ask? Quite the contrary. A strong Cinnamon taste might work for a few overtly Cinnamon tasting recipes, but the vast majority of recipes would be better off with Ceylon Cinnamon.

    This is because Ceylon Cinnamon never takes center stage. Like salt it is an ingredient that adds to the whole to create a more complex flavor. In fact you would be hard pressed to know that Cinnamon was used in many Asian curries or European baked recipes. But without Ceylon Cinnamon those recipes would be dull insipid affairs. Cassia Cinnamon by contrast is very spicy and often detracts from the main flavor of any recipe.

    In Sri Lanka, the home of Ceylon Cinnamon, it is added to many curries to create a savory taste. Mexican recipes which makes extensive use of Ceylon Cinnamon came from Spain which in turn discovered Ceylon Cinnamon nearly 400 years ago. That means many of these European Cinnamon recipes have had centuries to create multi layered flavors with subtle combinations of Cinnamon and other spices.

Type of Cinnamon Coumarin Content
Ceylon Cinnamon, True Cinnamon, Mexican Cinnamon
0.017 g/kg
Indonesian Cinnamon, Korintje Cinnamon, Padang Cassia
2.15 g/kg
Saigon cinnamon, Vietnamese Cassia, Vietnamese Cinnamon
6.97 g/kg
Cassia Cinnamon or Chinese Cinnamon
0.31 g/kg

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The FDA has not approved Cinnamon to cure any medical condition. This information is presented for informational purposes and is not intended to treat, diagnose or cure any illness. Consult a physician before taking any Cinnamon. If you are pregnant, nursing or have a heart condition you should definitely not take Cinnamon.




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