There are two main types of Cinnamon. â??Trueâ?? Cinnamon, Ceylon Cinnamon, Originated from the Cinnamomum zeylinicum / Cinnamomum verum tree, native to Sri Lanka Itâ??s described as brown in color with many tight layers of inner bark of Cinnamon with highly desirable quality and texture, mildly sweet and good for cooking and desserts. Less common and more expensive than Cassia Cinnamon. The more common variety, called cassia, comes from the Cinnamomum cassia tree, (Cinnamomum aromaticum) which originated in Southern China but now grown across Eastern and Southern Asia. Itâ??s the variety found in most stores and is comparatively less expensive. Cassia Cinnamon has been shown to contain high amounts of coumarin, which can cause liver damage. In fact, one study showed 63 times more coumarin in Cassia Cinnamon than the Ceylon variety in powder form, and 18 times more in sticks. Thatâ??s another reason why Ceylon Cinnamon is recommended above Cassia, CNN noted. Being one of the most studied herbs on the planet, Cinnamon has been found to impart some seriously advantageous health benefits that resonate throughout your body. An in-depth review in 2014 listed several attributes of Cinnamon, also noting that it exhibits an activity, such as against E. coli.
