Cinnamon is considered the oldest spice in the world , the history of which dates back to ancient times, when it was more valued than gold. Today, it is a valuable and tasty addition to many dishes and drinks , which we gladly use in our kitchens on a daily basis. However, it is worth knowing that cinnamon is not equal to cinnamon. You can read about it in the post below. You will also learn how to use Ceylon cinnamon and why it is worth eating it?
What is the difference between Ceylon cinnamon and Cassia cinnamon?
Real cinnamon comes from Ceylon (hence the name) and Madagascar and is obtained from evergreen trees , whose bark contains a lot of anti-inflammatory components, as well as essential oils.
Unlike the popular Chinese cinnamon (cassia), which we can most often find on store shelves, the original Ceylon cinnamon has not only a more noble and delicate taste , but above all it is characterized by a much lower content of coumarin - a compound that, when consumed in larger quantities, can have a toxic effect on the work of 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 can be seen with the naked eye, but more on that later in the article.
What about that coumarin in cinnamon?
Compounds of a substance called coumarin are present in many plants, including in 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 the content of coumarin. However, the truth is a bit different. Yes, cinnamon contains coumarin, but actually only the one that is most readily available in stores, i.e. Chinese cinnamon "cassia". Unfortunately, it is commonly used in many kitchens due to its lower price and lack of consumer awareness.
However, you must know that Chinese cinnamon is significantly different from true Ceylon cinnamon , which contains only trace amounts of coumarin. In one of the studies, it was shown that Ceylon cinnamon contains only 0.004% of coumarin , while Chinese cinnamon contains about 1%, which is 250 times more!  Consuming more Chinese cinnamon can therefore be toxic to the body . In the case of Ceylon cinnamon, there is no similar risk.
Ceylon cinnamon also has a completely different taste. It is more aromatic, milder, sweeter and you can sense floral and 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 to eat apples with cinnamon, choose real and healthy Ceylon cinnamon.
How to recognize real cinnamon - Ceylon?
What color is cinnamon?
Real cinnamon is light brown in color - unlike the dark, rusty-red imitations.
What does cinnamon look like?
Counterfeit cinnamon is available in powdered form or in the form of a characteristic roll of thick, hard bark, which is hollow inside. The original Ceylon cinnamon consists of many thin, delicate layers, rolled into a cigar-like roll . Commercially available powdered Ceylon cinnamon is lighter than Chinese.
Does cinnamon break?
Yes. But easily only the Ceylon one. It is fragile, brittle and can be easily divided into smaller pieces. Chinese cinnamon is very hard to break.
Why Eat Ceylon Cinnamon?
The benefits of cinnamon are not yet fully understood. Studies conducted so far show that cinnamon is recommended for people who have problems with digestion and suffer from digestive system diseases , e.g. irritable bowel syndrome, intestinal candidiasis, flatulence, nausea.
Ceylon cinnamon also has strong antioxidant properties, lowers LDL cholesterol and total cholesterol . Cinnamon has also been proven to be more effective than vitamin E when it comes to scavenging free radicals. Doctors also point to the positive effect of this ancient spice on blood platelets and the prevention of thrombosis in various injuries.
Consuming cinnamon 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 for autumn and winter infections, because it has anti-inflammatory properties, effectively warms you up, soothes coughing 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, cocktail or tea , also helps to take care of the line. Whoever eats cinnamon provides himself with natural endorphins , and feeling happy and satisfied, he no longer has to look for consolation in sweet sweets.
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, milkshakes 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 condiment used for apple pie or gingerbread . It complements very well with cloves, cardamom, nutmeg, ginger, vanilla, nougat or turmeric.
Chefs who prepare their dishes in accordance with the assumptions of fusion cuisine also add cinnamon to meat, e.g. roast duck, goose or venison.
Cinnamon is also a popular ingredient in homemade cocoa or coffee . Due to its strong warming properties, tea with the addition of cinnamon is an ideal composition for the 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 washed out. After preparing the drink, however, 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 present on our tables every day! It is also worth ensuring that Ceylon cinnamon comes from organic cultivation. High-quality, BIO Ceylon cinnamon with an ecological certificate can be found in our health food store !
Buy now BIO Ceylon Cinnamon