The inner bark of the Cinnamomum tree is used to make the spice cinnamon.
It is very well-liked and has been connected to health advantages including better blood sugar regulation and a reduction in some risk factors for heart disease.
There are two primary varieties of cinnamon:
This sort of cinnamon, sometimes known as “normal” cinnamon, is known as cassia.
Ceylon: Regarded as “genuine” cinnamon, Ceylon has a milder flavor.
Given that cassia cinnamon is far less expensive than ceylon cinnamon, it is more frequently seen in stores.
While eating cassia cinnamon in small to moderate amounts is harmless, consuming too much might be harmful since it contains large levels of the chemical coumarin.