Cinnamon

There are hundreds of types of cinnamon, but only four types or varieties (Ceylon, Cassia, Saigon, and Korintje) are used for commercial purposes. These four are divided into two classifications: Ceylon and Korintje—Cassis (which include Cassia, Saigon, and Korintje). 

Ceylon cinnamon was the first spice brought back from Ceylon, Sri Lanka, by the Portuguese, Dutch, and British explorers over 400 years ago. Although Ceylon is considered the finest quality, the less expensive and more abundant Cassia has come to dominate the market worldwide.

Cinnamon comes from the inner bark of the various evergreen trees that are members of the genus Cinnamomum family; cinnamon farmers shave the outer bark of the trees and then carefully shave the inner bark to reveal the ‘cinnamon layer.’ This layer is dried and naturally curls into ‘quills’, aka “sticks. Ceylon cinnamon sticks are soft, crumbly, rolled like a cigar with layers of soft, brittle cinnamon bark, and are lighter in color. All other types in the Cassia category tend to be hard and hollow, have only one rolled or curled layer, and are darker in color.

Cinnamon contains coumarin, a toxic and fragrant chemical compound found in high concentrations in the cassia family of cinnamon, the less expensive type commonly found in most supermarkets. The German government states that high dosages of coumarin can cause liver damage. The Cassia family of cinnamons (Cassia, Saigon, and Korintje) has a high density of coumarin, and Ceylon should be switched to because of its ultra-low levels of coumarin. The European Food Safety Authority (EFSA) established a tolerable daily intake (TDI) of 0.1 mg/kg body weight of coumarin per day. You should consult your healthcare practitioner if you have liver damage or concerns.

In Ayurvedic medicine, cinnamon has a sweet, pungent, and bitter taste, is hot, light, dry, and sharp, with a pungent aftertaste and effect on the body. It reduces Kapha and Vata but increases Pitta.

Below is more information regarding the categories of cinnamon: