How to find Good Cinnamon
Ceylon cinnamon has been hailed as the “true cinnamon” or the “real cinnamon” that possesses outstanding health benefits especially for the diabetics and those challenged by obesity and high cholesterol issues. Unfortunately this cinnamon which is native to Sri Lanka and sourced from the plant Cinnamomum zeylanicum is rather unknown to most people. In the United States and many parts of Asia, what the majority of us have been buying from the Supermarket and groceries and consuming is actually not the real cinnamon but Cassia cinnamon, which comes from a different plant called Cinnamomum cassia, only known as Chinese cinnamon that are mostly cultivated in China and Indonesia. While the two species of cinnamon share certain characteristics such as antimicrobial, and in terms of inhibiting the growth of fungi and yeast, and regulating blood sugar, their contents differ much in terms of the amount of coumarin, which is a natural substance with strong blood-thinning properties. The coumarin level in Ceylon cinnamon is negligibly small, while that in Cassia cinnamon is an appalling 1200 times higher. The ingestion of large amount of coumarin or consumption of coumarin over a prolonged period of time can cause serious health damages and a negative impact on the liver and kidney.
Cyelon Cinnamon Vs Cassia
As for the cinnamon sticks, there are several ways of determining whether you are getting the real deal. Study the following pointers and check the cinnamon sticks in your kitchen right away to find what you have been eating all this time.
1. A highly valued culinary spice and relatively much more expensive versus a common and cheaper variety of cinnamon.
2. Tan brown in colour versus reddish dark brown.
3. Smooth, soft thin bark that forms multiple layers when rolled up versus hard, rough and uneven thick bark that forms only a few layers when rolled up.
4. Rolled up from one side versus curled inward from two sides.
5. Delicate, sweet with subtle notes of clove versus pungent, full-bodied taste.