Most of us love Cinnamon. We cook with it, sprinkle it on our porridge, mix it into our smoothies and seep it in our cups of tea. It's a soothing spice that I often turn to if my tummy is upset.
What most of us don't realise though, is that there are two different types of Cinnamon. Both have a spicy taste and fragrance but one is more potent and has more beneficial properties then the other.
The Two Types of Cinnamon
- Ceylon cinnamon: Also known as "true" cinnamon.
- Cassia cinnamon: The more common variety today and what people generally refer to as "cinnamon."
Ceylon and cassia cinnamon actually come from two different trees. Ceylon cinnamon comes from trees grown in areas like Sri Lanka and Thailand that are rarer, therefore Ceylon cinnamon is usually more expensive and harder to find in stores.
Cinnamon of the cassia variety comes from trees grown in China and is less expensive and more widely available. This is the variety most seen in your local grocery store.
Cinnamon is high in antioxidants, helps to reduce inflammation and stabilise blood sugar. Cinnamon contains natural antimicrobial, antibiotic, anti-fungal and antiviral properties too so can help ward of viruses and infections. To get the most benefit from cinnamon however, it's best to choose the more potent and beneficial variety which is the Ceylon. Organic is best too as it serves as a guarantee that there are no nasties in your cinnamon.
Do you use Cinnamon? We'd love to hear your fav way to use this delicious spice!