Cinnamon is an aromatic spice which comes in two main types: Ceylon and cassia. Both are from Cinnamomum trees but differ in taste and coumarin content, a type of phytochemical. Ceylon cinnamon is sweeter and healthier due to less coumarin, which can be harmful in large doses. It may help support blood sugar and antioxidant defenses. Cassia cinnamon, however, has a spicier taste but a higher coumarin content, making it less health-friendly despite being more affordable and widely available.
Cinnamon is a popular spice used in various dishes and beverages worldwide, especially in desserts and teas. It is available in different varieties, but the two most common types are Ceylon cinnamon and cassia cinnamon.
Ceylon cinnamon, also known as true cinnamon, is native to Sri Lanka and is often referred to as Sri Lankan cinnamon. Cassia cinnamon, on the other hand, is also known as Chinese cinnamon and is widely cultivated in China and Indonesia.
Both cinnamon varieties come from the bark of trees belonging to the Cinnamomum species, but the key difference lies in their taste and levels of coumarin, a natural compound that can be harmful to the liver in high doses.
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