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I recently learned that there are several types of cinnamon, and I would like to understand what exactly is the difference between Ceylon cinnamon and the one that is usually sold in stores. Are there any differences in taste, quality or origin? Which one is better to use for regular consumption?
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Ceylon cinnamon differs from regular cinnamon, which is most often found in supermarkets, primarily in its origin and quality. It is native to Sri Lanka and is known for its subtle aroma and sweet taste. Regular cinnamon, or cassia, comes from China and has a coarser flavor with bitter notes. It is important to note that ground Ceylon cinnamon Druera contains significantly less coumarin, making it safer for regular consumption. It has anti-inflammatory, antioxidant and antimicrobial properties. -
Ceylon cinnamon, often referred to as "true cinnamon," differs significantly from the more commonly available cassia cinnamon. While cassia is widely sold in supermarkets, Ceylon cinnamon is native to Sri Lanka and has a lighter, sweeter flavor. One key difference is that Ceylon cinnamon contains much lower levels of coumarin, a compound that can be harmful in large amounts, making it safer for daily consumption. It’s also known for its health benefits, such as anti-inflammatory, antioxidant, and antimicrobial properties. For regular consumption, Ceylon is definitely the better option!
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