Our Seasoning Components: Cinnamon

Did you know that Cinnamomum contains up to 350 different species native to tropical America and regions of the Asian-Pacific? And of those, only 4 are edible. Here at Salt Marsh Seasoning, we use two of those four.

We use these:

Cinnamomum verum (Ceylon Cinnamon):

Commonly known as true cinnamon, Ceylon cinnamon, or soft cinnamon, this type originates from Sri Lanka and Southern India and is extensively cultivated in Mexico and East Africa. It's also referred to as soft cinnamon due to its delicate texture. The term Mexican cinnamon typically denotes this particular variety. Its tan-brown color and fine, multiple layers distinguish it from its Cassia counterpart.

Cinnamomum cassia (Saigon Cinnamon):

Saigon cinnamon is commonly found on supermarket shelves and hails from Southeast Asia. It has a predominantly sweet flavor profile with a mild spiciness. Most of this type cinnamon actually grows in Vietnam. The Saigon is confusing, as Saigon is a trading point and not a location of growth. Cassia boasts a robust, spicy flavor. It's easily recognizable by its reddish-brown hue and thicker bark.

The two we do not use is:

Cinnamomum burmannii (Korintje Cinnamon):

Although generally milder of all the cinnamons, it is higher in coumarin which can be toxic to the kidneys in higher levels. It is native to China and Vietnam.

Cinnamomum loureiroi (Royal Cinnamon):

Also known as Royal cinnamon, this variety is less commonly available in supermarkets but can often be found at spice vendors. It is primarily cultivated in central Vietnam. The flavor is very pronounced and will mask all other flavors in a spice blend.

Regional preferences play a role in the choice between these two types of cinnamon for culinary purposes. Cassia cinnamon is popular in the United States, adding its robust flavor to many commercially available products and classic recipes. On the other hand, Ceylon cinnamon, known for its milder taste, is preferred in countries such as England and Mexico for dishes that demand a more delicate flavor profile.

One important difference among these types of cinnamon is the amount of coumarin they contain. Coumarins are natural compounds found in plants. Although they provide a sweet aroma to cinnamon and other plants, excessive intake over a prolonged period may result in liver damage. Cassia has higher levels of coumarin, posing a potential risk for people with liver problems or those who consume cinnamon frequently. On the other hand, Ceylon cinnamon, which has low coumarin content, is a safer option for regular consumption.

	Cassia Cinnamon	Ceylon Cinnamon
Origin	China, Indonesia, Vietnam	Sri Lanka, Southern India
Flavor	Bold, spicy	Delicate, sweet
Appearance	Thick bark, reddish brown	Thin layers, tan, brown
Health Benefits	Antioxidant, aids in blood sugar control	Anti-inflammatory, potential cognitive benefits
Coumarin Contents	Higher	Lower (safer for regular use)

Both varieties of cinnamon enhance the aroma of dishes and provide unique health benefits. Cassia cinnamon is renowned for its antioxidant properties and its role in blood sugar regulation, which is beneficial for those managing their glucose intake. Conversely, Ceylon cinnamon is noted for its anti-inflammatory effects and is currently being studied for its possible cognitive advantages.

Cinnamon is laden with antioxidants, which are compounds that shield your body from oxidative harm due to free radicals. Its high concentration of antioxidants, such as polyphenols, positions it as a formidable defender against inflammation and a supporter of overall health.

Among the significant health advantages of cinnamon is its potential to modulate blood sugar levels. Its compounds can act like insulin, enhancing the uptake of glucose by cells, thereby reducing blood sugar levels. This property may be especially advantageous for those managing type 2 diabetes. Nonetheless, it is crucial to acknowledge that studies on its long-term efficacy for this purpose are still ongoing.

Frequent intake of cinnamon is associated with beneficial effects on heart health. Research indicates that cinnamon may lower various common risk factors for heart disease, such as elevated levels of cholesterol, triglycerides, and blood pressure.

Recent studies also suggest that cinnamon might improve cognitive function and offer protection against neurodegenerative diseases. The anti-inflammatory properties of cinnamon could potentially mitigate the risk of cognitive decline that comes with aging.

Traditionally, cinnamon is used to alleviate digestive discomfort. Its carminative properties may aid in reducing gas and bloating, offering a natural option for gastrointestinal relief.

At Salt Marsh Seasonings, we incorporate both varieties of cinnamon into our recipes to meet the specific requirements of each creation. For our low-sugar products, we typically use Cassia cinnamon for its stronger flavor and its ability to help control blood sugar levels. Some recipes feature both types of cinnamon, allowing us to harness their medicinal benefits and rich flavors without the coumarin concerns associated with Cassia alone. While Ceylon cinnamon is pricier than Cassia, we absorb part of the cost to provide a tasty and healthful alternative to store-bought seasonings laden with fillers and artificial ingredients.