Ceylon cinnamon, known as 'true' cinnamon, is native to Sri Lanka, and is considered of superior quality to other cinnamon species. It has a distinctive shape, lighter colour, and delicate taste. It also has properties that contribute to many benefits. This is also used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods, tea and traditional foods.
Cassia Cinnamon is the most popular variety which contains Coumarin that can be harmful to damage our liver.
The studies which were carried out by the leading countries have proved that the compositions of Ceylon true cinnamon is much higher than the other cinnamon and the oils that extracted from Ceylon cinnamon bark as well as the leaves of the tree are in much higher quality
Ceylon cinnamon is much lower in Coumarin content than the Cassia variety.
Ceylon cinnamon has low coumarin levels of 0.02% compared to 0.4-0.8% for Cassia type cinnamon.
Even at levels of 0.4-0.8% coumarin is considered dangerous to liver. Ceylon cinnamon however can be consumed
on a daily basis without undue concerns
The Specification of Ceylon True Cinnamon
There are many categories of cinnamon used in the whole world.Cassia Cinnamon is the most popular variety which contains Coumarin that can be harmful to damage our liver.
The studies which were carried out by the leading countries have proved that the compositions of Ceylon true cinnamon is much higher than the other cinnamon and the oils that extracted from Ceylon cinnamon bark as well as the leaves of the tree are in much higher quality
Ceylon cinnamon is much lower in Coumarin content than the Cassia variety.
Ceylon cinnamon has low coumarin levels of 0.02% compared to 0.4-0.8% for Cassia type cinnamon.
Even at levels of 0.4-0.8% coumarin is considered dangerous to liver. Ceylon cinnamon however can be consumed
on a daily basis without undue concerns
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