Choosing the Right Cinnamon: A Flavourful Decision
Cinnamon, a beloved and versatile spice, graces the kitchen shelves of countless households. This botanical treasure, cherished for its flavour and therapeutic qualities, offers a spectrum of variants. Choosing the most suitable type is a judicious decision.
Cinnamon derives from the bark of diverse species within the Cinnamomum genus, a member of the laurel family. Strips of the inner bark undergo a drying process, causing them to curl into the recognisable form of cinnamon sticks. These sticks can be used directly, ground into powder, or transformed into extracts. During the drying phase, the flavour matures, and the spice's hue transitions from light yellow to the deep brown hue we encounter when procuring it. Among the numerous cinnamon variations, cassia cinnamon and Ceylon cinnamon hold the most prevalent status.
Cassia Cinnamon: A Kitchen Staple
Cassia cinnamon is sourced from the inner bark of the Cinnamomum cassia tree. It predominantly populates the spice racks of many households and is often referred to as "kitchen cinnamon." In cases where jars bear the simple label of "cinnamon," it is typically indicative of cassia cinnamon.
Ceylon Cinnamon: Real and Sweet
Ceylon cinnamon hails from the Cinnamomum verum or Cinnamomum zeylanicum tree and is commonly recognised as "real cinnamon." It distinguishes itself with a subtly sweeter and milder flavour profile.
Health-Promoting Properties of Cinnamon
While most individuals are drawn to cinnamon for its delightful taste, this spice also possesses a multitude of health-promoting properties. Cinnamon has a longstanding tradition of addressing various gastrointestinal issues. Furthermore, it is well-regarded for its ability to contribute to stable blood sugar levels. Historically, cinnamon could be procured from pharmacies due to its antibacterial and anti-inflammatory attributes. In Ayurvedic practices, a blend of Ceylon cinnamon and honey has been employed to support the immune system.
Cinnamon is rich in a range of intriguing compounds, including cinnamic aldehyde, cinnamic acid, coumarin, kaempferol, catechin, procyanidins, eugenol, and quercetin. Additionally, it boasts the presence of tannins, fibre, calcium, iron, manganese, flavanols, and several potent antioxidants.
Coumarin in Cinnamon: A Consideration
Coumarin, a chemical compound found in numerous plants, exhibits anti-inflammatory and antibacterial properties in scientific research. Nevertheless, it can pose risks when consumed in excessive quantities over an extended period, potentially leading to liver damage. The severity of coumarin-induced damage is often reversible, receding upon cessation of intake. Notably, individual sensitivity varies. In most food sources containing coumarin, the content is minimal and poses no substantial danger. However, cassia cinnamon is known to contain notably high levels of coumarin, while Ceylon cinnamon contains only traces.
For instance, 1 kg of powdered cassia cinnamon contains approximately 2.1-4.4 g of coumarin, implying that a single teaspoon may encompass 5.8-12.1 mg of coumarin. This exceeds the tolerable daily intake for coumarin, which stands at 0.1 mg/kg of body weight/day, as recommended by the European Food Safety Authority (EFSA). In contrast, Ceylon cinnamon features a negligible coumarin content and hence poses no risk of overconsumption. To savour the delectable taste and health-promoting qualities of cinnamon without concerns about coumarin levels, Ceylon cinnamon is the prudent choice.