Cinnamon is a popular spice derived from the inner bark of trees belonging to the genus Cinnamomum. It has a warm, sweet, and slightly spicy flavor, commonly used in both sweet and savory dishes. The two main types of cinnamon are:
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Ceylon Cinnamon (True Cinnamon):
- Derived from Cinnamomum verum, native to Sri Lanka and Southern India.
- Has a delicate, sweet flavor and a lighter color.
- Contains lower levels of coumarin, making it a healthier option for regular consumption.
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Cassia Cinnamon:
- Derived from Cinnamomum cassia (or similar species).
- Predominantly grown in China, Indonesia, and Vietnam.
- Has a stronger, spicier flavor and darker color.
- Contains higher levels of coumarin, which can be harmful in large quantities.
