Cinnamon is one of the most delicious and healthiest spices on the planet.
It can lower blood sugar levels and reduce heart disease risk factors. It's loaded with antioxidants and they protect your body from oxidative damage caused by free radicals. It's anti-inflammatory and helps fight fungus and bacteria infections.
There are two main types of cinnamon:
Ceylon cinnamon: Also known as "true" cinnamon.
Ceylon cinnamon comes from the Cinnamomum verum, sometimes called true cinnamon tree or Ceylon cinnamon tree. It is a small evergreen tree belonging to the family Lauraceae, native to Sri Lanka. Its inner bark is used to make cinnamon. It is sweeter and has a more delicate flavor than cassia does, which makes it preferable for flavoring desserts and lighter dishes.
Cassia cinnamon: The more common variety today and what people generally refer to as "cinnamon."
Cassia cinnamon comes from the Cinnamomum cassia. It originated in Southern China and is also known as Chinese cinnamon. Cassia cinnamon is considered lower quality. It is very cheap and is the type most commonly consumed around the world. Almost all cinnamon found in supermarkets is the Cassia variety.
Cassia contains a lot of coumarin, which can be toxic in large quantities. It is much safer to choose Ceylon if you eat a lot of cinnamon. So, the next time you buy cinnamon check the labels and get the ceylon type.