Cassia and Ceylon cinnamon
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Explore the differences between Ceylon cinnamon and Cassia cinnamon, highlighting that while both come from Cinnamomum trees and offer health benefits, they vary significantly. A key distinction is their coumarin content, with Cassia having much higher levels than Ceylon, posing potential health risks with excessive consumption. The articles discuss how these types also differ in origin, flavor, aroma, appearance, and texture, influencing their culinary uses and market availability. Due to its lower coumarin and more delicate profile, Ceylon is often considered "true" cinnamon and safer for regular use, while the more common and pungent Cassia is typically used in everyday cooking and widely found in stores.
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