Widely known as the two heavy hitters in the cinnamon world, Ceylon cinnamon and Cassia cinnamon are sought out by the health conscious for their wide array of benefits. Ceylon cinnamon is grown in Sri Lanka and revered as a medicinal and culinary spice. Cassia cinnamon, also called Chinese cinnamon, is mainly grown in southern China, and is cheaper and more commonly available.
But what differentiates Ceylon cinnamon from its counterpart Cassia cinnamon? Possibly the most important factor is that Ceylon cinnamon has greater health benefits than Cassia. It possesses a cinnamon antioxidant compound called Proanthocyanins, which protects against cancer and can reduce risk of heart disease. This herb is also associated with weight loss and used as a diabetes treatment.
Cinnamon lovers should also be conscious of the fact that Cassia cinnamon contains low levels of a natural plant chemical called Coumarin. This chemical is known to cause liver toxicity, and acts as a blood thinner. It is also important to note that Cassia cinnamon is banned in certain countries in Europe due to its 0.4% to 0.8% Coumarin content. In contrast, Ceylon cinnamon clocks in at a low 0.03% to 0.04 %
Aroma, taste and visual appearance also differentiate these two types of cinnamon. Ceylon cinnamon has a mild, sweet flavor with a subtle note of cloves, while Cassia cinnamon has a more spicy, earthy flavor. Ceylon cinnamon is perfect for flavoring beverages such as hot cinnamon spice tea and other cinnamon brews. In appearance, Ceylon cinnamon has a golden tint and fragile, easy-to-crumble layers. Cassia cinnamon is rougher in texture and a reddish-brown hue.
To learn more on Nature’s Rare Pure Ceylon Cinnamon ready to drink beverages, head to our web site at www.naturesrare.com