The benefits of fresh cinnamon based on the variety and how to best enjoy the health boost from this ancient herb in remedies and recipes.
Throw everything you *think* you already know about cinnamon out the window. You know what I mean … the blah blah blah that Ceylon cinnamon is the only true cinnamon and the Cassia (Chinese) cinnamon is merely a cheap impostor and even dangerous to consume.
Turns out, this “fake” versus “true” cinnamon discussion is nothing but a red herring.
The topic of cinnamon benefits to health is much more subtle, and yes, vitally important than black and white arguments about its authenticity.
In this article, I’m going to break it all down for you in a simple, straightforward manner and explain the nuances of the cinnamon discussion for your consideration.
The conclusion I think you will arrive at, which is what seems most logical, at least to me, is that the cinnamon you are using is really not what you are looking for – regardless of its type!
Types of Cinnamon
It may surprise you to learn that there are literally hundreds of types of cinnamon! However, only two are used for commercial purposes today.
- Ceylon
- Cassia (or Chinese cinnamon)
Note that Saigon and Korinte are two additional subtypes of cassia cinnamon that are commonly available as well.
Consumers can distinguish between these types based on color, aroma, visual appearance, and of course, taste!
Let’s examine in more detail the two primary cinnamon types: cassia and Ceylon and the unique health benefits of each.
Ceylon Cinnamon
Ceylon cinnamon was the very first type of cinnamon to make its debut in Europe during the Middle Ages. Possession of it was considered a status symbol and luxury item. Arab traders transported it from Asia via cumbersome land routes.
Covetous of this elusive and fragrant spice, the Portuguese discovered the source of Ceylon cinnamon in present-day Sri Lanka around 1518. After conquering this island nation, the Portuguese and later the Dutch locked up control of the cinnamon trade for the nearly three hundred years!
Today, Ceylon cinnamon continues to be primarily produced in Sri Lanka. It is the most popular type of cinnamon in Europe.
Ceylon is valued for its mild, sweet flavor. Its bark is softer in both texture and color. It splinters easily when grated, so a soft touch is best when grinding it fresh.
It is best used in sweetened dishes and beverages where the taste of cinnamon will enhance the flavor. A sprinkle on a bowl of panna cotta is out of this world!
Cassia Cinnamon
Cassia cinnamon’s emergence on the scene occurred a few centuries after Ceylon.
By 1800, cinnamon was no longer expensive and rare as it had begun to be cultivated elsewhere in the world. Moreover, cassia, or Chinese cinnamon, which has a very similar flavor to Ceylon, began to rise in popularity.
Chinese cinnamon is usually produced in Indonesia. It is the primary cinnamon found in North America.
Saigon and Korintje cinnamon are both subtypes of Cassia with only slight variations in color, taste, and shape.
Saigon is the most potent – as in hottest – of the Cassia cinnamons. There are also texture differences in the bark with Cassia harder, redder and more difficult to grate. Its hardiness helps explain why it is cheaper to produce than Ceylon.
Cassia cinnamon is best used in savory dishes such as yellow rice where its spiciness blends well with other herbs.
Cinnamon Health Benefits
The cinnamon family of herbs are traditional and ancient as both food and medicine in human history. Use extends back for thousands of years – at least as early as 2000 B.C.
The Old Testament even mentions it within the context of anointing and perfuming oil, though the type is not specified.
Cinnamon has received a lot of popular press in recent years due to its many health benefits, particularly with regard to blood sugar control. There is much more good news, however!
Cinnamon benefits to health go far and beyond its promise as a helpful addition to the diet to facilitate blood sugar control!
Cinnamon has been used medicinally in traditional Chinese medicine for thousands of years. In addition to its use as a spice, both Ceylon and Cassia cinnamon varieties have been used historically to treat a variety of ailments.
- Headaches
- Loss of appetite
- Seasonal herbal allergy relief (cassia only)
- Nausea and indigestion
- The common cold, sore throat remedy, and sinus blockage
- Inflammation
- Wounds
- Infections
- Diarrhea
- Weight loss
Ceylon vs Cassia Cinnamon
If you look into the popular press about cinnamon, the glowing reviews seem to primarily favor Ceylon cinnamon, frequently referred to as “true cinnamon”.
Why is Ceylon cinnamon marketed as having superior health benefits?
This is due to its ultra-low levels of a chemical called coumarin. Coumarin is an anti-coagulant of the blood (think coumadin, the drug of a similar name which is a blood thinner).
Cassia Cinnamon Risks
The truth is, while there are definitely color, taste and texture variations between Ceylon and Cassia cinnamon, the health differences are minor. This is the case unless you plan to consume excessively large amounts every single day.
There is a lot of internet hay about the liver toxicity of coumarin in Cassia, but the truth is that the risk is so low as to be virtually nonexistent!
For example, the median lethal dose of coumarin is set at 275 mg/kg of body weight. In addition, there is only .31g – 6.97 g of coumarin in each kg of Cassia cinnamon.
This means that for my size, I would have to ingest at least 2.24 kilograms of Cassia cinnamon (Saigon) and 50.3 kilograms of Chinese Cassia Cinnamon in a single day to be in any danger.
Are the warnings against cassia cinnamon overblown? According to my research, they most definitely are.
What’s more, according to Medscape, the numerous research studies on cinnamon benefits for glycemic control for those with Type 2 Diabetes show the most favorable data for Cassia cinnamon varieties, not Ceylon, or “true” cinnamon.
What Type of Cinnamon is Best?
The real issue with cinnamon, then, is not whether it is of the Ceylon or Cassia varieties. Buy whichever one you prefer.
I personally love the fiery flavor of Saigon cinnamon and use the appropriate variety for the dish that is being served.
The sweet, subtle flavor of Ceylon for dessert dishes and the stronger potency of Cassia cinnamon for savory fare would be my suggestion.
Enjoying the numerous cinnamon benefits to health is easier than you might think.
Traditional peoples have known about them for centuries, and scientists are finally unlocking the reasons why via formal studies.
The ultimate key to cinnamon is its freshness!
The sobering truth is that the cinnamon in your pantry is stale, probably years old and of little potency no matter if you bought Ceylon or Cassia.
Yes, you read that right. Almost all cinnamon on the shelf is YEARS old! This stale cinnamon has significantly reduced flavor and health benefits.
How to Get Fresh Cinnamon
The simple and inexpensive remedy for this problem is grinding fresh sticks yourself instead of bags or bottles of ground cinnamon.
Manual spice grinders are a good appliance to accomplish this. Another option is a simple microplane although it doesn’t work as well on fresh, delicate Ceylon cinnamon, which splinters easily.
If you are serious about using cinnamon for health benefits including weight loss, freshly ground is the best way to go.
Recipe Ideas for Fresh Cinnamon
One of my favorite ways to enjoy the benefits of cinnamon is freshly grated and then sprinkled on top of a red rooibos latte.
I also sprinkle some fresh cinnamon into a breakfast smoothie.
This really seems to help keep blood sugar steady and diminish carb cravings if the day promises to be a stressful one. Does anyone else get carb cravings when stressed? I’m sure I’m not the only one!
Another plus: early research indicates that cinnamon helps weight loss too.
References
(1) Cinnamon’s Spicy History
(2) Cinnamon for Diabetes, Medscape
(3) Types of Cinnamon
The reason I recommend avoiding Cassia cinnamon is because the cumarin in the powdered kind is not water soluble and builds up in the liver over time. (A water extract would not have the toxin.) I have written about it several times on my blog. https://www.carbwarscookbooks.com/cinnamon-warning-update/
Dr. Anderson, who was the one who discovered the benefits of cinnamon, later said this on the Eureka Alert! Website operated by AAAS, the Science Society: “…Eating great quantities of cinnamon straight from the can is not a good idea. Table cinnamon is not water soluble, meaning it can build up in the body with unknown consequences.” Second, powered cinnamon has another limitation. Saliva contains a chemical that negates its effect. Dr. Anderson experienced a 60-point decline in cholesterol only after he switched from sprinkling cinnamon on his cereal to taking it in a capsule.
Here’s another reason to grind your own cinnamon—many companies are now fraudulently substituting ground cassia cinnamon for ground Ceylon cinnamon, hoping that you can’t tell the difference. I’ve had that happen to me twice. When you buy the sticks instead, such fraud is nearly impossible. Hope this helps. 🙂
I’m going to try weight loss, with a cup of warm water, cinnamon an honey, looking for the best cinnamon
The absolute best cinnamon is from Cinnamon Hill … fresh sticks with a harvest date stamped on each package. Grind it fresh for the absolute best results with cinnamon. https://www.thehealthyhomeeconomist.com/go/cinnamon-hill/
Has there been any more research on this since you wrote the article? I generally put 3/4 teaspoon in my family’s porridge daily and the 0.1mg TDI would be exceeded by my children based on this. Is there a safety factor involved based on the NOAEL? It just seems so extreme to me for such a widely used spice….
Hi Lisa, Kim and Sandy.Thank you, I also am of the opinion that the figures quoted were very disproportionate to what I have learned through various recent international scientific sources, articles and serious peer reviewed studies. I have to follow what I believe from my studying this specific subject, as I am a type 2 diabetic with serious nerve damage from not being diagnosed for years until I went to a Teaching University (Temple Univ./Phil. Pa.)Hospital where I was diagnosed my very 1st day.As a suffering diabetic, this IMO leads me to search-read and study in a manner and with a goal much stronger than only seeking knowledge, NOT to question Sarah’s own ‘honest’ belief, except that stuying a subject for other than personal need at times ‘may’ not be as comprehensive and may not be a part of a program of continuing education in a limited area of a huge amount of ever changing information which at times contradicts older medical opinions and findings.
Thank you Sarah for truth not popular in the mainstream. I wish some don’t just put scary information out there without being backed by reality.
“According to tolerable daily intake (TDI) level established by German Federal Institute for Risk Assessment (BfR), regular use of over 0.1 mg coumarin per kg body weight generates health risk. European health agencies have warned against regular use of cassia because of its high amounts of coumarin content. Based on analysis done by BfR, one table spoon of cassia powder contains 5.8 to 12.1 mg of coumarin, whis is above than TDI valve for mid-range humans.”
trueceylonspices.com/wp-content/uploads/BfR-proposes-maximum-levels-for-coumarin-in-food.pdf
I ordered the fresh cinnamon from cinnamon hill but after 5 days of using about 1/4 tsp a day of saigon cassia (DELICIOUS), I got a bloody nose. The last time this happened I was adding flax seeds to my smoothies (about 5 years ago). So I don’t think we can assume it necessarily takes a lot… As I always have said, anything powerful enough to do you good, is powerful enough to do you harm.
Where are you getting your sources? The tolerable daily intake (TDI) of coumarin was set at 0.1 mg/kg body weight. Please list your references.