Ceylon Cinnamon

Understanding Ceylon Cinnamon and Cassia Cinnamon:

There are two main types of cinnamon: Ceylon cinnamon and cassia cinnamon. While both varieties offer health benefits, there are differences between them, particularly regarding a compound called coumarin.

Cassia cinnamon, also known as Chinese cinnamon or Cinnamomum cassia, is the more common and widely available type of cinnamon. It has a stronger and bolder flavor compared to Ceylon cinnamon. However, cassia cinnamon contains a higher level of coumarin, a natural compound that can be toxic when consumed in excessive amounts. Prolonged and excessive consumption of coumarin has been associated with potential liver damage and other adverse effects.

On the other hand, Ceylon cinnamon, also known as “true cinnamon” or Cinnamomum verum, has significantly lower levels of coumarin compared to cassia cinnamon. This makes Ceylon cinnamon a safer option for regular consumption, as it poses a reduced risk of coumarin-related health issues when used in moderation.

It’s important to note that the average dietary consumption of cinnamon is generally safe for most individuals. However, if you regularly consume large amounts of cinnamon or take cinnamon supplements, it is advisable to choose Ceylon cinnamon to minimize your coumarin intake.

Ceylon cinnamon offers a more delicate and refined flavor profile, making it a preferred choice for culinary applications where a milder cinnamon taste is desired. It is also valued for its potential health benefits, such as antioxidant and anti-inflammatory properties.

In summary, while both Ceylon cinnamon and cassia cinnamon have their own unique qualities and health benefits, it is recommended to opt for Ceylon cinnamon if you consume cinnamon regularly or in large amounts to minimize your coumarin intake and potential health risks associated with excessive coumarin consumption.


  1. Blahová, J., Svobodová, Z., & Svoboda, M. (2012). Determination of coumarin levels in cinnamon and selected food products by UPLC-UV. Journal of Agricultural and Food Chemistry, 60(15), 3867-3874.

  2. BfR (Bundesinstitut für Risikobewertung). (2006). Opinion on coumarin in cinnamon and other foods containing cinnamon. Food and Chemical Toxicology, 44(12), 2006-2014.