Cinnamon

There are hundreds of types of cinnamon, but only four main varieties—Ceylon, Cassia, Saigon, and Korintje—that are used commercially. These are grouped into two categories: Ceylon and Cassia, with Cassia including Saigon and Korintje.

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

Cinnamon is derived from the inner bark of various evergreen trees in the genus Cinnamomum. Farmers peel the outer bark of these trees and then carefully peel away the inner bark to reveal the ‘cinnamon layer.' This layer is dried and naturally curls into 'quills,’ also known as sticks. Ceylon cinnamon sticks are soft, crumbly, and rolled into cigars with multiple layers of soft, brittle bark, which gives them a lighter color. In contrast, other types within the Cassia category tend to be rigid, hollow, and have only one rolled or curled layer; they are darker in color.

Cinnamon contains coumarin, a fragrant but toxic chemical at high levels. The Cassia variety of cinnamon, commonly found in supermarkets, contains a high amount of coumarin. The German government states that large doses of coumarin can cause liver damage. Therefore, Ceylon cinnamon is recommended because it contains very low levels of coumarin. The European Food Safety Authority (EFSA) has set a tolerable daily intake (TDI) of 0.1 mg/kg of body weight for coumarin. If you have liver concerns or damage, consult your healthcare provider.

In Ayurvedic medicine, cinnamon is described as having a sweet, pungent, and bitter taste. It is hot, light, dry, and sharp, with a pungent aftertaste and effects on the body. Cinnamon reduces Kapha and Vata but can increase Pitta.

Below is more information regarding the categories of cinnamon.