types of cinnamon that we carry...

CEYLON - True Cinnamon (1) 
Cinnamomum Zeylanicum
Origin:  Sri Lanka
Taste:  Mild, Sweet. Floral, Citrusy.
Colour:  Light to medium reddish brown
The Good:  Ultra Low Coumarin Levels. Softer and subtle taste, crumbly.
The Bad:  Expensive, Cannot be used for Christmas decorations.
*Ground from Ceylon Cinnamon Sticks (
Coumarin Content:  0.017 g/kg

Great for fine desserts because it is subtle, smells very mild and is slightly sweeter in taste.  Great on french toast!  Use in Bread, pastry, Champurriado, cinnamon rolls.

Cinnamomum Loureiroi
Origin:  Vietnam
Taste:  Spicy, Sweet. Rich, Sharp.
Colour:  Dark Reddish Brown
The Good:  Strong spicy cinnamon taste.
The Bad:  High Coumarin Levels.
Coumarin Content: 6.98 g/kg

Makes a good impression  in terms of sheer aroma and taste. Tends to be even more spicy and strong AND sweet at the same time.  Use in Cinnamon rolls, coffee cakes, baked oatmeal.

Cinnamomum Burmanni
Origin:  Indonesia
Taste:  Spicy - Earthy
Colour:  Med-Dark reddish brown
The Good:  Cheaper. Spicy Cinnamon flavour. Most available on the market.
The Bad:  High Coumarin Levels.
Coumarin Content: 5.00 g/kg

70% North Americans use this Cinnamon. Indonesia is the chief supplier of this Cinnamon. Cheaper than Ceylon Cinnamon.   Use in Quick Bread, cookies, cinnamon rolls.

There are 4 types of cinnamon available in today's markets.
1 - Ceylon Cinnamon, True Cinnamon (Cinnamomum Zeylanicum) - Origin: Sri Lanka
2 - Saigon Cinnamon - Saigon - Vietnamese (Cinnamomum Loureiroi) - Origin: Vietnam
3 - Saigon Cinnamon - Saigon - Indonesian Cinnamon (Cinnamomum Burmanni) - Origin: Indonesia
4 - Cassia Cinnamon or chinese Cinnamon (Cinnamomum Aromaticum) - Origin: China
      Taste:  Spicy Bitter - Colour:  Dark Reddish Brown - The Good: Cheap - The Bad: High Coumarin Levels.

We retail only the first three cinnamon types - and for good reason!

With the exception of Ceylon Cinnamon - CASSIA, SAIGON, and KORINTJE (Indonesia) Cinnamon are also classified under the CASSIA CINNAMON catgeory because they are very similar to each other with only slight variations in colour, taste, shape, and Coumarin content.

All Cassia type Cinnamon are hard and have high levels of Coumarin, a substance known to cause liver damage, while Ceyllon Cinnamon is the only soft and brittle Cinnamon with ultra low Coumarin Levels.

Coumarin is a substance that can cause liver damage or complete failure.
Only Ceylon Cinnamon has low levels of Coumarin, while all other varieties of Cinnamon have high levels of Coumarin.

So... if you are taking Cinnamon for health reasons... then you must and should switch to Ceylon Cinnamon.  The European Food Safety Authority (EFSA) established a tolerable daily intake (TDI) of 01 mg/kg body weight of Coumarin in Cinnamon.

This information is not intended to diagnose, treat, cure, or prevent any disease, and it should not be used by anyone who is pregnant or under the care of a medical practitioner. 

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