If you are reading this, probably you should be aware that there are 2 types of Cinnamon in the market.
1. Cassia Cinnamon
2. Ceylon Cinnamon
The first type of Cinnamon is the cheaper Cinnamon which we find in the local supermarkets and wet markets in Singapore.
These are commonly used spices in some of the local cuisine.
If you are just using Cinnamon for the unique flavoring; then yes, you probably just settle for the Cassia Cinnamon.
BUT.. is there a problem with Cassia Cinnamon?
Actually no, if you are just using it as a spice for flavoring, it is fine. However we should not have over intake of Cassia Cinnamon.
Taking large amounts of cassia cinnamon might cause side effects in some people. Cassia cinnamon can contain large
amounts of a chemical called coumarin. In people who are sensitive, coumarin might cause or worsen liver disease.
Which... normally in a dish, there should not be too much.
If you want to take Cinnamon for health reasons.
Easily, you can find alot of articles on the internet about the health benefits of Ceylon Cinnamon.
Reference:
https://www.medicalnewstoday.com/articles/318386.php
https://www.healthline.com/nutrition/10-proven-benefits-of-cinnamon#section11
You wanna take the Ceylon Cinnamon.
The Cinnamon, I am selling here are imported from Sri Lanka.
You may see from the Cinnamon sticks Appearance that these Cinnamon are "multi-layered", "soft and fragile" and light brown.
