Whether or not this type is called cinnamon or cassia, depends on the country you live in. Regulations and customs differ between Europe, America and Asia. Only, when it is mentioned explicitly will you have the other variety, simply because it is the more expensive of the two.
If you look closely at a stick of cinnamon you will notice that it is curled up. Cinnamon is the bark of the tree Cinnamomum. In the countries where cinnamon grows well the trees are left to grow for about 2 years, until the shoots of bark are suitable for harvest. Instead of having to harvest the whole tree, the bark is harvested by cutting of the shoots of the tree a few centimeters above ground.
Once the shoots of the cinnamon tree have been harvested it is time to remove the outer layer of bark from the shoot. This outer layer is not useful for the cinnamon and quite hardy. Once the outer layer has been removed the workers, because most of this work is still done by hand, carefully removed the inner bark layer.
This is what will become your cinnamon stick! These layers of inner bark then need to dry during which they harden out and become shelf stable. Some cinnamon sticks will be just one or two layers of curled up material, others might consist of several thin layers of bark.
The standard dose of cassia was between 1—6 grams per day. It had minimal side effects, or none at all. Both the Ceylon and cassia varieties appear to have anti-diabetic and blood sugar lowering effects. However, cassia has been better studied in humans. However, this effect has been observed using both Ceylon and cassia cinnamon.
However, Ceylon has far less potential to cause harm when consumed regularly. In rodents, coumarin is known to cause kidney, liver and lung damage.
It may even cause cancer. In humans, there are isolated incidents of similar effects 11 , It has now been reduced to 0. Exceeding the upper limit for coumarin is easily possible if you are consuming a lot of cassia cinnamon. In many cases, just teaspoons could bring someone over the daily limit.
Therefore, if you regularly eat a lot of cinnamon or take a supplement that contains it, then it should be Ceylon and not cassia. Cassia contains a lot of coumarin, which can be toxic in large quantities.
It is much safer to choose Ceylon if you eat a lot of cinnamon. However, if you intend to consume large amounts of this spice or take a supplement, cassia can be harmful because of the coumarin content. At the end of the day, Ceylon cinnamon is better quality and much safer.
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Specifically, it comes from the inner layer of bark derived from dozens of varieties of evergreen trees that belong to the genus Cinnamomum. Cinnamon farmers first shave the outer bark off the trees, and then shave off the inner bark -- the cinnamon layer. The cinnamon is then dried for use. When cinnamon is dried, it naturally curls up into "quills. Those quills are then cut into sticks or crushed into a spice powder.
Contrary to popular opinion, there is no such thing as "true cinnamon. People incorrectly conclude that Ceylon cinnamon is "real cinnamon" because of its scientific name, Cinnamomum verum. Cassia, scientifically known as cinnamomum cassia , is just as real. Most of the world's Ceylon cinnamon comes from Sri Lanka. By "most" we mean up to percent. Cassia cinnamon mainly comes from Indonesia, which is responsible for about two thirds of the crop. As this happens, the bark naturally curls into quills sticks [source: Indian Institute of Spices Research].
Once dried, the quills can be cut into sticks and packaged according to a set of shared qualities. The Sri Lankan grading system , for example, divides the quills into four sizes: Alba, which is 0. Ceylon cinnamon is usually sold in quill form, and it is characterized by a sweet smell and light brown color.
It's thin and has a crumbling texture, so it can be ground easily, using a coffee grinder. Cassia cinnamon can be found in a variety of forms, the most common of which is ground cinnamon, but it's generally too hard to grind at home. In addition to being used for baking, cinnamon flavoring and essential oils often end up in products such as cinnamon supplements and cinnamon-scented bath products, too.
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