Why Is Ceylon Cinnamon so expensive?
Ceylon and Cassia are two distinct varieties of cinnamon with noticeable differences. Ceylon cinnamon, scientifically known as Cinnamomum Verum and primarily produced in Sri Lanka, stands apart due to its lighter color compared to Cassia cinnamon, which is cultivated in countries like China and Indonesia. Ceylon cinnamon exhibits brighter citrus tones in its flavor profile, while Cassia cinnamon is characterized by a stronger and hotter taste. One significant difference between these two varieties is the amount of coumarin they contain, which plays a crucial role in their safety and health implications.
Coumarin, a colorless crystalline solid with a sweet vanilla-like aroma and a bitter taste, is a key factor in distinguishing the two types. This compound is naturally present in various plants and can serve as a defense mechanism against predators.
What sets Cinnamomum Verum (Ceylon cinnamon) apart is its remarkably low concentration of coumarin compared to the Cassia variety. High doses of coumarin can potentially affect the proper functioning of vital organs such as the kidneys, liver, and lungs. Therefore, choosing Ceylon cinnamon, with its significantly reduced coumarin content, can be a healthier choice for those who want to enjoy the delightful flavor of cinnamon without potential health concerns.
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