Ceylon cinnamon smells sweet and aromatic and doesn't just belong in the Christmas bakery. It refines drinks such as tea and coffee, desserts but also Moroccan and Indian stews.
Cinnamon Ceylon powder is regularly used by artisanal food laboratories or in high-profile restaurants. There are currently dozens of popular dishes that use this spice, not only in the magical cuisine of Southern Europe but also from us in Northern Europe. The modern and international kitchen uses cinnamon-Ceylon powder in many desserts. Ceylon cinnamon is an ideal spice to give everything a perfume, taste, or light but an aristocratic aroma.
Why is Ceylon cinnamon powder healthier?
It is important for the dosage, to know that one kg of Ceylon cinnamon contains 190 mg of coumarin. It means that its value on powder is much lower than that of Cassia Cinnamon, which is 700 mg. / kg contains. Excessive consumption of coumarin may lead to liver damage. Even if the coumarin contained in the cinnamon belongs to all spices, which has the highest absorption, the correct dosage does not pose any risk. The maximum tolerable daily intake is normally 0.1 mg. / kg body weight.
A teaspoon of cassia cinnamon powder contains 2 to 4 mg of coumarin. Hence an amount that is below the tolerable daily dose recommended by EFSA (European Food Safety Authority). The acceptable daily dose has been reduced over the years from 2 mg/kg body weight to currently 0.1 mg/kg (source EFSA)
What are the properties of cinnamon?
Indifferent to this spice when Ceylon or Cassia are associated with anti-diabetic properties. In ancient times it was a spice that was also used as a medicinal preparation for colds, coughs, or heart problems. The currently most studied and probably the most consistent ability is to lower plasma glucose and relieve hunger.
How to keep it
As a fine powder, we recommend airtight glass packaging with a wide opening.