WTF Wednesday: Cinnamon


So yesterday in my Apple Sauce post (click here to view) I said that I'd do a post on cinnamon. 

And here it is.

Cinnamon is such a common ingredient in our food; it's on lattes, in baked goods, and even in savory cooking used in braises and sauces. Which is usually great! When you ingest high quality cinnamon, you're getting a whole ton of benefits (not to mention delicious flavor).

Things good quality cinnamon can do:

  • Lowers cholesterol
  • Lowers blood sugar
  • Lowers risk of liver damage
  • Contributes to weight loss
  • Contains antioxidants
  • Good for digestion

Unfortunately, much of the cinnamon we eat from supermarkets is a type called Cassia, and comes from China or Indonesia. This cinnamon is--excuse my language--shitty. It can even be toxic as it usually contains high doses of a compound called coumarin, known to cause liver damage.

The safest and highest quality of cinnamon is called "CEYLON CINNAMON", also referred to as "True Cinnamon" and typically comes from Mexico or Sri Lanka. It is sweeter and more delicate than cassia cinnamon. In stick for, Ceylon is thinner and multilayered whereas Cassia is a thicker bark. 

Cassia, on the left, is what you want to avoid.

Cassia, on the left, is what you want to avoid.

There are few things better than freshly ground cinnamon--I promise.

If you do ONE thing to brighten up your fall DO THIS:

  1. Order or go out and buy some ceylon cinnamon.
  2. Toast in your oven (or toaster oven) at 300 degrees until fragrant.
  3. Crush and grind in your coffee grinder or spice grinder and
  4. add to ANYTHING. You won't regret it. 
NutritionJessica StrohmComment