REAL CINNAMON

Jane said:

Real Cinnamon is grown only in Sri Lanka. (Ceylon) and hence called
Ceylon Cinnamon. What is sold in the US is actually Cassia.

I've compared cinnamon and cassia, and I think cassia
has a much richer and more powerful flavor.

Mark Thorson said:

Jane said:

Real Cinnamon is grown only in Sri Lanka. (Ceylon) and hence called
Ceylon Cinnamon. What is sold in the US is actually Cassia.

I've compared cinnamon and cassia, and I think cassia
has a much richer and more powerful flavor.

I like the Ceylon better. Penzey's has both.

Now Playing: Mott the Hoople - Sucker
--Bryan

"Mark Thorson" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Jane said:

Real Cinnamon is grown only in Sri Lanka. (Ceylon) and hence called
Ceylon Cinnamon. What is sold in the US is actually Cassia.

I've compared cinnamon and cassia, and I think cassia
has a much richer and more powerful flavor.

My personal favorite is Vietnamese cinnamon.

"Mark Thorson" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Jane said:

Real Cinnamon is grown only in Sri Lanka. (Ceylon) and hence called
Ceylon Cinnamon. What is sold in the US is actually Cassia.

I've compared cinnamon and cassia, and I think cassia
has a much richer and more powerful flavor.

Penzey's has both...
but my personal favorite is the Vietnamese Cinnamon from Penzeys. I use it nearly
every day.

kimberly

Janet said:

"Mark Thorson" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Jane said:

Real Cinnamon is grown only in Sri Lanka. (Ceylon) and hence called
Ceylon Cinnamon. What is sold in the US is actually Cassia.

I've compared cinnamon and cassia, and I think cassia
has a much richer and more powerful flavor.

My personal favorite is Vietnamese cinnamon.

I was shocked by how strong and flavorful Penzey's Vietnamese Cinnamon
was at first. It is the only stuff I'll buy now.

"Nexis" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Mark Thorson" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Jane said:

Real Cinnamon is grown only in Sri Lanka. (Ceylon) and hence called
Ceylon Cinnamon. What is sold in the US is actually Cassia.

I've compared cinnamon and cassia, and I think cassia
has a much richer and more powerful flavor.

Penzey's has both...
but my personal favorite is the Vietnamese Cinnamon from Penzeys. I use it
nearly every day.

kimberly

Just fyi:

When you read that cinnamon is good for 'what ails you.' The kind that they
are speaking of is the cassia. Which is a good thing because it is the
cheapest and richest.

I keep all three in a small shaker, Vietnamese, Ceylon and Cassia;
preferring Ceylon on bread with a little honey.

Dee Dee

Mark Thorson said:

Jane said:

Real Cinnamon is grown only in Sri Lanka. (Ceylon) and hence called
Ceylon Cinnamon. What is sold in the US is actually Cassia.

I've compared cinnamon and cassia, and I think cassia
has a much richer and more powerful flavor.

On the contrary Cassia should be avoided as the coumarin in Cassia
even in relatively small amounts can damage the liver. Please refer
the below link

http://www.bfr.bund.de/cd/8487

This is why Germany has banned the import of Cassia Supplements. So
you need to be sure that the Cinnamon you buy is real Cinnamon and not
Cassia.

"Jane" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Mark Thorson said:

Jane said:

Real Cinnamon is grown only in Sri Lanka. (Ceylon) and hence called
Ceylon Cinnamon. What is sold in the US is actually Cassia.

I've compared cinnamon and cassia, and I think cassia
has a much richer and more powerful flavor.

On the contrary Cassia should be avoided as the coumarin in Cassia
even in relatively small amounts can damage the liver. Please refer
the below link

http://www.bfr.bund.de/cd/8487

This is why Germany has banned the import of Cassia Supplements. So
you need to be sure that the Cinnamon you buy is real Cinnamon and not
Cassia.

Well, what is Vietnamese cinnamon?

I don't know where I previously read it, but I read that it was Cassia that
was the one that had the most benefit. Benefit for what, tho, liver
disease?

Lordy, lordy, I just noticed cinnamon supplements being sold at Costco this
last week.

I've been using cassia in cooked puddings, and ceylon on my toast. But
ceylon and Viet are both sitting on the table for sprinklin in coffee,
fruit, toasts & honey.

Jane said:

Mark Thorson said:

Jane said:

Real Cinnamon is grown only in Sri Lanka. (Ceylon) and hence called
Ceylon Cinnamon. What is sold in the US is actually Cassia.

I've compared cinnamon and cassia, and I think cassia
has a much richer and more powerful flavor.

On the contrary Cassia should be avoided as the coumarin in Cassia
even in relatively small amounts can damage the liver. Please refer
the below link

http://www.bfr.bund.de/cd/8487

This is why Germany has banned the import of Cassia Supplements. So
you need to be sure that the Cinnamon you buy is real Cinnamon and not
Cassia.

I think you're over-estimating the potential risk to otherwise healthy
individuals. Here's what it says about coumarin and liver damage:

"From the use of coumarin in the medicinal field, it is common knowledge
that relatively low doses can already cause liver damage in a small
group of particularly sensitive individuals if the medicinal products
are administered over a few weeks. In minor cases this leads to an
elevation of liver enzymes in blood, in severe cases to inflammation of
the liver which manifests as jaundice. The exact mechanism of action is
not known but the effects are reversible."

Here's what it says about tumours:

"In animal experiments very high levels of coumarin administered over
long periods did trigger cancer in rats and mice. For humans there are
no reports of coumarin-related tumour formation."

.... and here's a statement about people who have eaten lots of cinnamon
in the past:

"Consumers who have eaten large amounts of cinnamon in the past have no
reason to worry that their liver has suffered permanent damage. The
liver of patients who developed minor to moderate liver inflammation
caused by the administration of coumarin recovered fully just a few
weeks after the medication was discontinued."

In other words, moderate consumption of cinnamon and cassia is likely to
be of little harm to otherwise healthy people.

From my reading of it, the article is more concerned about the
ingestion of coumarin-containing medications in conjunction with
cinnamon- or cassia-containing foods than ingestion of cinnamon- or
cassia-containing foods in isolation, and advocates eating less
cinnamon- and cassia-containing foods if also taking medications
containing coumarin.

What would be interesting would be if they'd conduct similar testing in
individuals who not only consume cinnamon or cassia and
coumarin-containing medications, but who also consume alcohol regularly,
since it's a well-known liver antagonist.

The best course of action for most people with concerns would be to
ensure their doctors are fully aware of all medications they're taking,
and to ask if they need to limit their cinnamon and/or cassia consumption.

"flitterbit" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In other words, moderate consumption of cinnamon and cassia is likely to
be of little harm to otherwise healthy people.

From my reading of it, the article is more concerned about the ingestion
of coumarin-containing medications in conjunction with cinnamon- or
cassia-containing foods than ingestion of cinnamon- or cassia-containing
foods in isolation, and advocates eating less cinnamon- and
cassia-containing foods if also taking medications containing coumarin.

What would be interesting would be if they'd conduct similar testing in
individuals who not only consume cinnamon or cassia and
coumarin-containing medications, but who also consume alcohol regularly,
since it's a well-known liver antagonist.

The best course of action for most people with concerns would be to ensure
their doctors are fully aware of all medications they're taking, and to
ask if they need to limit their cinnamon and/or cassia consumption.

I would never put my dietary concerns in the hands of my doctor. I can't
imagine asking a dietician that question either. Almost everyday we are
given information that seems to change overnight depending upon the
marketers (and others without real credentials.)

Having said that, I read all of the article and even though it seems to be
thorough didn't give me enough information to address how much to use of
each to be of benefit. They get off the hook by saying that each person
will have their own sensitivity (parapharasing).

I will say again that I've read that it is the cassia that contains the
benefits of coumarin and not ceylon. Maybe this article is saying that in a
round-about way in saying that ceylon has a 'small' benefit.

Wish I knew. Thanks for sending in the article.

Dee Dee

"flitterbit" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In other words, moderate consumption of cinnamon and cassia is likely to
be of little harm to otherwise healthy people.

From my reading of it, the article is more concerned about the ingestion
of coumarin-containing medications in conjunction with cinnamon- or
cassia-containing foods than ingestion of cinnamon- or cassia-containing
foods in isolation, and advocates eating less cinnamon- and
cassia-containing foods if also taking medications containing coumarin.

What would be interesting would be if they'd conduct similar testing in
individuals who not only consume cinnamon or cassia and
coumarin-containing medications, but who also consume alcohol regularly,
since it's a well-known liver antagonist.

The best course of action for most people with concerns would be to ensure
their doctors are fully aware of all medications they're taking, and to
ask if they need to limit their cinnamon and/or cassia consumption.

I would never put my dietary concerns in the hands of my doctor. I can't
imagine asking a dietician that question either. Almost everyday we are
given information that seems to change overnight depending upon the
marketers (and others without real credentials.)

Having said that, I read all of the article and even though it seems to be
thorough didn't give me enough information to address how much to use of
each to be of benefit. They get off the hook by saying that each person
will have their own sensitivity (parapharasing).

I will say again that I've read that it is the cassia that contains the
benefits of coumarin and not ceylon. Maybe this article is saying that in a
round-about way in saying that ceylon has a 'small' benefit.

Wish I knew. Thanks for sending in the article.

Dee Dee

Dee.Dee said:

Well, what is Vietnamese cinnamon?

I don't know where I previously read it, but I read that it was Cassia that
was the one that had the most benefit. Benefit for what, tho, liver
disease?

Lordy, lordy, I just noticed cinnamon supplements being sold at Costco this
last week.

I've been using cassia in cooked puddings, and ceylon on my toast. But
ceylon and Viet are both sitting on the table for sprinklin in coffee,
fruit, toasts & honey.

Here is the bag of cinnamon my friend bought me in Vietnam (2nd photo).

http://www.cruisemaster.com/fridge.htm

I can not read the label, so I will ask her if it is Cassia or Ceylon,
or just what the heck it is. Whatever it is, I love the flavor.

Becca

"Becca" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee.Dee said:

Well, what is Vietnamese cinnamon?

I don't know where I previously read it, but I read that it was Cassia
that was the one that had the most benefit. Benefit for what, tho, liver
disease?

Lordy, lordy, I just noticed cinnamon supplements being sold at Costco
this last week.

I've been using cassia in cooked puddings, and ceylon on my toast. But
ceylon and Viet are both sitting on the table for sprinklin in coffee,
fruit, toasts & honey.

Here is the bag of cinnamon my friend bought me in Vietnam (2nd photo).

http://www.cruisemaster.com/fridge.htm

I can not read the label, so I will ask her if it is Cassia or Ceylon, or
just what the heck it is. Whatever it is, I love the flavor.

Becca

Yes, I really like the Vietnamese cinnamon flavor, as well as the Ceylon.

I looked at a cinnamon (McCormick) brand cinnamon sticks (canela en rama)
that I just recently bought. The last that I had was the big kind. These
are more like the little pencil sticks they are talking about. They may
'not' be cassia.

I wonder how much of this is just hype, however, food is always fun to talk
about; and what we ingest is important -- to me.

I'll be glad to hear anything you find out about whether Vietnamese is
ceylon or cassia -- interesting.

Dee Dee

Dee.Dee said:

"flitterbit" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In other words, moderate consumption of cinnamon and cassia is likely to
be of little harm to otherwise healthy people.

From my reading of it, the article is more concerned about the ingestion
of coumarin-containing medications in conjunction with cinnamon- or
cassia-containing foods than ingestion of cinnamon- or cassia-containing
foods in isolation, and advocates eating less cinnamon- and
cassia-containing foods if also taking medications containing coumarin.

What would be interesting would be if they'd conduct similar testing in
individuals who not only consume cinnamon or cassia and
coumarin-containing medications, but who also consume alcohol regularly,
since it's a well-known liver antagonist.

The best course of action for most people with concerns would be to ensure
their doctors are fully aware of all medications they're taking, and to
ask if they need to limit their cinnamon and/or cassia consumption.

I would never put my dietary concerns in the hands of my doctor. I can't
imagine asking a dietician that question either. Almost everyday we are
given information that seems to change overnight depending upon the
marketers (and others without real credentials.)

I don't think it could hurt to ask your doctor about dietary concerns if
you have health issues that you believe could be adversely affected by
ingesting one substance or another.

For instance, real licorice elevates blood pressure, and the increase
can be substantial, depending upon how much is ingested; people with
high blood pressure should probably avoid the real stuff as much as
possible and stick to the synthetic.

I realize information fluctuates, but how do *you* make decisions about
what to eat if you don't feel confident consulting your doctor or
dieticians?

Quoted message said:

Having said that, I read all of the article and even though it seems to be
thorough didn't give me enough information to address how much to use of
each to be of benefit. They get off the hook by saying that each person
will have their own sensitivity (parapharasing).

Recommended maximum intakes haven't been established; that's one of the
things the article is urging.

Quoted message said:

I will say again that I've read that it is the cassia that contains the
benefits of coumarin and not ceylon. Maybe this article is saying that in a
round-about way in saying that ceylon has a 'small' benefit.

Wish I knew. Thanks for sending in the article.

Dee Dee

According to the *original poster*, at least the way I read their post,
coumarin is dangerous and shouldn't be ingested at all, and consumers
should buy cinnamon instead of cassia because coumarin levels are lower
in cinnamon than in cassia. I really have no opinion one way or the
other about it at this point, I was just trying to point out that the
article isn't as alarming as the OP seemed to suggest.

Becca said:

Dee.Dee said:

Well, what is Vietnamese cinnamon?

I don't know where I previously read it, but I read that it was Cassia that
was the one that had the most benefit. Benefit for what, tho, liver
disease?

Lordy, lordy, I just noticed cinnamon supplements being sold at Costco this
last week.

I've been using cassia in cooked puddings, and ceylon on my toast. But
ceylon and Viet are both sitting on the table for sprinklin in coffee,
fruit, toasts & honey.

Here is the bag of cinnamon my friend bought me in Vietnam (2nd photo).

http://www.cruisemaster.com/fridge.htm

I can not read the label, so I will ask her if it is Cassia or Ceylon,
or just what the heck it is. Whatever it is, I love the flavor.

Becca

Cinnamomum loureiroi. It's more closely related to cassia (Cinnamomum
aromaticum) than to 'true' cinnamon (Cinnamomum verum).

Arri London said:

Becca said:

Dee.Dee said:

Well, what is Vietnamese cinnamon?

I don't know where I previously read it, but I read that it was Cassia that
was the one that had the most benefit. Benefit for what, tho, liver
disease?

Lordy, lordy, I just noticed cinnamon supplements being sold at Costco this
last week.

I've been using cassia in cooked puddings, and ceylon on my toast. But
ceylon and Viet are both sitting on the table for sprinklin in coffee,
fruit, toasts & honey.

Here is the bag of cinnamon my friend bought me in Vietnam (2nd photo).

http://www.cruisemaster.com/fridge.htm

I can not read the label, so I will ask her if it is Cassia or Ceylon,
or just what the heck it is. Whatever it is, I love the flavor.

Becca

Cinnamomum loureiroi. It's more closely related to cassia (Cinnamomum
aromaticum) than to 'true' cinnamon (Cinnamomum verum).

Thanks, I appreciate it.

Becca