Cinnamon is a spice rich in health benefits and has a cherished place in Indian cuisine, where it is widely used in various curries, snacks, and teas. Beyond its culinary appeal, cinnamon is celebrated for its extensive health advantages. Studies suggest it may help regulate blood sugar levels, enhance insulin effectiveness, reduce inflammation, balance hormones, and even support weight loss, among other benefits.
There are two primary types of cinnamon: Ceylon and cassia. Ceylon cinnamon, or Cinnamomum verum, is considered the superior variety and is often called `true cinnamon'. It is mainly grown in Sri Lanka and parts of South India, with around 75 percent of the world’s Ceylon cinnamon coming from Sri Lanka.
When dried, Ceylon cinnamon forms delicate, thin rolls. Trying to buy true cinnamon from Sri Lanka? Click here to add to cart However, most of the cinnamon available in the market belongs to any one of the four types under cassia cinnamon. This type is generally thicker, has a sharper taste and aroma and is darker in colour compared to Ceylon cinnamon.
The four types of cassia cinnamon include: These varieties are less expensive than Ceylon cinnamon, but the Food Safety Authority has cautioned against the presence of cassia varieties as a substitute or mix in cinnamon powders found in the market. Although cassia cinnamon does have some medicinal properties, it contains a compound called coumarin. High levels of coumarin can produce toxins that may harm the liver an.