Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which cinnamon is derived is the cassia, however true cinnamon – Cinnamomum verum or cinnamomum zeylancium– is native to Sri Lanka.
Cassia, which is the “cinnamon” you will primarily find in the United States contains a compound called coumarin which can be toxic if consumed in high quantities.
Cinnamon has a sweet, woody fragrance in both ground and stick forms that enhances the taste of almost any food ranging from fruits to meats.
Estimated Glycemic Load=1
Antioxidant Score (ORAC)=267,536
Selecting and Storing Cinnamon
Store in a cool, dark, dry place.