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Is Your Cinnamon Safe to Eat?: "True" cinnamon

Who doesn't love cinnamon? I use it daily on my oatmeal sprinkled over some Granny Smith apples or just mixed with some maple syrup. It provides a rich and full flavor to any dish, so it's no surprise it's the second most popular spice (next to black pepper).

The problem is that most people don't know that there are actually HUNDREDS OF different types of cinnamon.

Only 4 types or varieties of cinnamon are actually used for commercial purposes:

Cinnamomum zeylanicum (Ceylon cinnamon; Cinnamomum verum; True cinnamon), Cinnamomum cassia (Cassia cinnamon; Chinese cinnamon; Cinnamomum aromaticum), Saigon cinnamon (Vietnamese Cassia; Cinnamomum Loureiroi; Vietnamese Cinnamon), and Korintje cinnamon (Cinnamomum burmanni; Indonesian cinnamon; Padang cassia).

With the exception of Ceylon cinnamon, Cassia, Saigon and Korintje cinnamon are all classified under the "Cassia" category because they are all very similar to each other with only slight variations. Cassia cinnamon is the most common cinnamon sold in the United States, the United Kingdom, and India. To a lesser extent, Saigon cinnamon is sometimes sold as an "organic" and "healthy" option. People tend to buy it because it's mostly found as organic, and it's more expensive so people automatically assume it is "better". Most of Europe uses Ceylon cinnamon, however, and even traditional Mexican dishes that contain cinnamon were first developed with Ceylon.