In brief: Ceylon cinnamon mainly comes from Cinnamomum verum. Compared with cassia cinnamon, it usually contains much less coumarin.
Ceylon or cassia?
| Feature | Ceylon | Cassia |
|---|---|---|
| Bark | Many thin layers | Thicker and more compact |
| Coumarin | Usually much lower | Often higher |
| Use | Better suited to frequent culinary use | More caution with large amounts |
Why coumarin matters
High long-term coumarin intake can affect the liver. Ceylon cinnamon is therefore often the lower-coumarin choice for frequent culinary use.
FAQ
Does Ceylon cinnamon contain no coumarin?
No, usually just much less.
Does cinnamon reliably lower blood sugar?
No, studies are inconsistent.
Can cinnamon replace diabetes medication?
No.
How can Ceylon sticks be recognised?
They typically contain many thin rolled bark layers.
Conclusion
Ceylon cinnamon is aromatic and usually lower in coumarin. Moderate culinary use makes more sense than metabolic claims.
