Cinnamon is the hallmark scent of colder seasons and some people can’t imagine not sprinkling it all over their lattes and desserts once fall and winter arrive. If you love this spice as much as the rest of us, make sure to pay close attention when buying it next time, because it turns out not all cinnamon was created equal.
There are two main types of cinnamon out there and most people aren’t even aware there’s a difference between them. The more widely available type, Cassia cinnamon, is most likely the one you’ve been buying at your local grocery store, but it turns out it’s not the best possible option.
Ceylon is actually the “true” cinnamon and it was named after the island of Sri Lanka, where it originates from. It’s much more expensive than the Cassia variety, but that’s not the only reason why’ll struggle to find it at your local supermarket. Cassia cinnamon is the more strongly flavored type, while Ceylon has a delicate, light, and citrusy flavor.
The most significant difference between these two types of cinnamon is related to their health properties. Cassia cinnamon contains high concentrations of a natural compound called coumarin, which has been linked to liver toxicity. This doesn’t mean you should avoid it at all costs, but Cassia cinnamon is best consumed in moderation and replaced with Ceylon if possible.
