From diabetes to Alzheimer's disease, cinnamon can play a significant role in modern wellness. Cinnamon is a popular spice around the world, but there are other uses. Learn more about cinnamon as a spice, its other uses, health benefits, nutrition, and possible risks. Both contain a wide range of flavor compounds, though they vary between true cinnamon and cassia. Cassia is similar to true cinnamon (sometimes called Ceylon cinnamon) and mimics some cinnamon benefits and uses. For example, cinnamon has also been shown to mimic insulin, according to Richard Anderson from the U.S. Department of Agriculture's Human Nutrition Research … Cassia cinnamon is a type of cinnamon prepared from the dried inner bark of an evergreen tree that grows in areas of southeastern Asia. Multiple scientific studies have proven the power of cinnamon and how cinnamon tea benefits can be helpful to people today. Cassia is commonly known as Chinese cinnamon, and its scientific name is Cinnamomum cassia. Learn more about Cassia Cinnamon uses, benefits, side effects, interactions, safety concerns, and effectiveness. Cinnamomum cassia, called Chinese cassia or Chinese cinnamon, is an evergreen tree originating in southern China, and widely cultivated there and elsewhere in South and Southeast Asia (India, Indonesia, Laos, Malaysia, Thailand, and Vietnam). Coumarin is a natural plant substance and aromatic compound that is especially high in two main foods: cassia cinnamon and tonka beans. While both types of cinnamon have been found to have health benefits, cassia is known to contain more coumarin content. It is closer to the flavoring used in cinnamon candy than the slightly more savory Ceylon variety. Cineole and cinnamyl acetate occur in both, but cassia's more assertive flavor comes largely from methoxycinnamate.
Both types of cinnamon are closely related—with similar aromas and chemical compositions. But Ceylon cinnamon … The second type of cinnamon is Chinese cinnamon (Cinnamomum cassia), which is better known as “cinnamon cassia.” This is the type of cinnamon sold in the U.S. and Canada. Cassia cinnamon is a type of cinnamon prepared from the dried inner bark of an evergreen tree that grows in areas of southeastern Asia. Cinnamomum cassia, called Chinese cassia or Chinese cinnamon, is an evergreen tree originating in southern China, and widely cultivated there and elsewhere in South and Southeast Asia (India, Indonesia, Laos, Malaysia, Thailand, and Vietnam).
Learn more about cinnamon as a spice, its other uses, health benefits, nutrition, and possible risks. Cinnamon has been widely known as spice obtained from certain tree’s inner bark from genus Cinnamomum.It means that there are a lot of tree from genus Cinnamomum which belongs to family Lauraceae but not all of their inner bark could be use as spice. Vietnamese cinnamon tastes like the more common cassia variety, but stronger.
This type of cinnamon is sold and used throughout Europe and Mexico. Cassia cinnamon is the one that has been more commonly studied for health benefits; but scientists say that Ceylon cinnamon is likely safer in very high doses than cassia. Although there are hundreds of varieties, only two main varieties are maily used for the day-to-day purpose. The other is cassia, consisting of C. aromaticum and several closely related species. In addition to cassia cinnamon, Cinnamomum verum (Ceylon cinnamon) is commonly used.
INDONESIAN CINNAMON Around 70% of North America uses Cassia Cinnamon.
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