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Botanical

Cinnamon

Cinnamon is a spice made from the inner bark of Cinnamomum trees. The two main types are Ceylon cinnamon and cassia.

Also listed as Chinese (Saigon) cinnamon, Cassia Cinnamon, Indonesian (Ceylon/True) Cinnamon, Ceylon Cinnamon

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Does the species matter?

The BfR recommends Ceylon cinnamon for people who often use larger amounts as a spice because it contains much less coumarin. Powdered Cassia and Ceylon cannot reliably be distinguished by appearance. In supplements, species and processing affect coumarin content. 1

Sources

  1. FAQ on coumarin in cinnamon and other foods German Federal Institute for Risk Assessment