Cinnamon is derived from the inner bark of the tree. The trunks are quickly processed after harvesting to ensure that they remain moist. After being sun-dried, the bark curls up into quills, which is the classic shape in which it is sold in the market. It has a spicy and sweet taste, and a woody fragrance. Cinnamon is used in numerous Asian recipes and is commonly used in baking. This spice is a good source of calcium, iron, and Vitamin K.
Why Ceylon Cinnamon?
Ceylon cinnamon is considered the safest option due to its lower coumarin content. Coumarin is a compound present in cinnamon that can be harmful in large amounts. Here’s why you should opt for Ceylon cinnamon:
– Lower coumarin content: Ceylon cinnamon contains around 250 times less coumarin than cassia cinnamon, which is the more commonly used variety. This makes it a safer choice, especially if you consume a lot of cinnamon.
– Safe for regular use: As Ceylon cinnamon has minimal coumarin, it is ideal for everyday consumption without exceeding safe limits.
So, if you love cinnamon, it’s best to choose Ceylon for peace of mind and to enjoy all the regular benefits of cinnamon.
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