Cinnamon is considered the world's oldest spice, with a history dating back to ancient times, when it was valued more than gold. Today, it is a valuable and tasty addition to many dishes and drinks, which we are happy to use in our kitchens every day. However, it is worth knowing that not all cinnamon is created equal. You will read about this, among other things, in the post below. You will also find out how to use Ceylon cinnamon and why it is worth eating.
How does Ceylon cinnamon differ from cassia cinnamon?
True cinnamon comes from Ceylon (hence the name) and Madagascar and is obtained from evergreen trees, whose bark contains many anti-inflammatory compounds, as well as essential oils.
Unlike popular Chinese cinnamon (cassia), which we most often find on store shelves, authentic Ceylon cinnamon not only has a more refined and delicate taste, but above all, it is characterized by a significantly lower coumarin content - a compound that, when consumed in large quantities, can have a toxic effect on the liver and kidneys.
In the photo below, we present two types of cinnamon side by side. On the left is a stick of Ceylon cinnamon, on the right - cassia cinnamon. The difference is visible to the naked eye, but we will talk about that later in the article.
What about that coumarin in cinnamon?
Compounds of the substance called coumarin are present in many plants, including citrus fruits, blueberries, tomatoes, broccoli, peppers, and turmeric. Some time ago, information appeared in the media that cinnamon is unhealthy and should be limited - precisely because of its coumarin content. The truth, however, is slightly different. Yes, cinnamon contains coumarin, but actually only the one that is most easily available in stores, namely Chinese cinnamon "cassia". Unfortunately, it is widely used in many kitchens due to its lower price and lack of consumer awareness.
However, you must know that Chinese cinnamon differs significantly from true Ceylon cinnamon, which contains only trace amounts of coumarin. In one of the studies conducted, it was shown that Ceylon cinnamon contains only 0.004% coumarin, while Chinese cinnamon contains about 1%, which is as much as 250 times more! [1] Therefore, consuming a larger amount of Chinese cinnamon can be toxic to the body. In the case of Ceylon cinnamon, there is no such threat.
Ceylon cinnamon is also distinguished by a completely different taste. It is more aromatic, milder, sweeter and you can sense floral-citrus aromas in it. Cassia cinnamon, on the other hand, has more sharp, spicy notes. It is definitely spicier and stronger in taste. So if you love eating apples with cinnamon, choose true and healthy Ceylon cinnamon.
How to recognize true cinnamon - Ceylon?
What color is cinnamon?
True cinnamon has a light brown color - unlike dark, rust-red imitations.
What does cinnamon look like?
Fake cinnamon is available in powdered form or in the form of a characteristic roll of thick, hard bark, which is hollow inside. Authentic Ceylon cinnamon is many thin, delicate layers, rolled into a cigar-like roll. Ground Ceylon cinnamon available for sale is lighter than Chinese cinnamon.
Does cinnamon break?
Yes. But only the Ceylon one breaks easily. It is brittle, breakable, and can be freely divided into smaller pieces. Chinese cinnamon is very difficult to break.
Why is it worth eating Ceylon cinnamon?
The benefits of cinnamon are not yet fully known. Studies conducted so far show that cinnamon is recommended for people who have problems with digestion and suffer from gastrointestinal diseases, e.g.: irritable bowel syndrome, intestinal candidiasis, bloating, nausea.
Ceylon cinnamon also has strong antioxidant properties, lowers LDL cholesterol and total cholesterol. It has also been found that cinnamon works more effectively than vitamin E when it comes to removing free radicals. Doctors also point to the positive effect of this ancient spice on blood platelets and preventing the formation of thrombotic changes in various injuries.
Cinnamon consumption is recommended for people with insulin resistance or reduced insulin production, because this spice has unique properties that activate this enzyme. Tea with the addition of cinnamon is the perfect antidote to autumn-winter infections, because it has anti-inflammatory properties, warms up effectively, and relieves coughing fits and hoarseness.
Consuming cinnamon in the amount of about half a teaspoon a day, for example in the form of an addition to yogurt, muesli, a smoothie, or tea, also helps to maintain your figure. Those who eat cinnamon provide themselves with natural endorphins, and feeling happy and satisfied, they no longer need to seek comfort in sweet treats.
How to use Ceylon cinnamon?
Ground Ceylon cinnamon is used as an aromatic spice for dishes prepared with milk, e.g. ice cream, puddings, creams, mousses, milk smoothies, or oatmeal. It tastes great as an addition to baked apples and fruit salads.
Cinnamon is also added to many cakes. It is an essential spice used for apple pie or gingerbread. It complements cloves, cardamom, nutmeg, ginger, vanilla, nougat, or turmeric very well.
Chefs preparing their dishes according to the principles of fusion cuisine also add cinnamon to meats, e.g. to roast duck, goose, or game.
Cinnamon is also a popular ingredient in homemade cocoa or coffee. Due to its strong warming properties, tea with the addition of cinnamon is the perfect composition for winter.
The aroma of cinnamon can also enrich the taste of compotes. Here, pieces of cinnamon bark are most often used, from which cinnamon oil is extracted. However, after preparing the drink, they should be removed, because they are not suitable for consumption.
Good quality Ceylon cinnamon is a tasty and healthy spice that certainly deserves to be on our tables every day! It is also worth making sure that the Ceylon cinnamon comes from organic farming. High-quality, BIO Ceylon cinnamon with an organic certificate can be found in our healthy food store!
Buy BIO Ceylon Cinnamon Now
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[1] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3385612/
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