Why Ceylon Cinnamon over Cassia?
When it comes to choosing the best cinnamon for your health and culinary needs, Ceylon Cinnamon stands out as the superior option. Here’s why:
- 1. Lower Coumarin Content: Ceylon Cinnamon contains significantly lower levels of coumarin, a natural compound that can be harmful to the liver and kidneys in large quantities. Cassia Cinnamon has much higher coumarin levels, making Ceylon safer for regular, long-term consumption.
- 2. Milder, Sweeter Flavor: Ceylon Cinnamon has a delicate, sweet, and subtle flavor, while cassia has a stronger, spicier, and more pungent taste. The lighter flavor of Ceylon Cinnamon is preferred in desserts and lighter dishes.
- 3. Softer Texture: Ceylon Cinnamon sticks are thinner and softer, allowing them to be easily ground or used in recipes, whereas cassia sticks are thicker and harder.
- 4. Higher Quality: Ceylon Cinnamon is generally regarded as a higher-quality, more refined product. It is often used in gourmet cooking and is considered the “true” Cinnamon.
- 5. Health Benefits: Both types offer antioxidant and anti-inflammatory benefits, but Ceylon Cinnamon is considered healthier for frequent use due to its lower coumarin content.
What is this Coumarin?
Coumarin is a naturally occurring chemical compound included in Cinnamon, such as cassia Cinnamon. While coumarin is safe in small amounts, high doses can be harmful, particularly to the liver and kidneys. Excessive consumption of foods or supplements high in coumarin, like cassia Cinnamon, may lead to health issues such as liver damage. This is one reason why Ceylon Cinnamon, which contains much lower levels of coumarin, is considered safer for regular or long-term use.