Origin and history :  

The Ceylon cinnamon tree ( Cinnamomum Verum ), also known as the true cinnamon tree, is the source of the cinnamon we are all familiar with and which is particularly present in winter. The tree, which can grow up to 15 m tall, originally comes from Sri Lanka but is now also grown in other tropical countries such as Madagascar , as well as in Indonesia, India and Brazil . The leaves are red at first but become large and green. What is mainly interesting for producing the spice, however, is the brownish bark , the bark of which is the cinnamon we know. The unripe, young fruits, the cloves, are also used as a spice. It is one of the oldest spices and was used in India and China as early as 2000 BC.  

Characteristics :  

Ceylon cinnamon is valued for its mild and delicate aroma properties. Although it is used as a medicinal plant, Ceylon cinnamon is no longer really being discussed , as many studies are vague and there are few indications so far. The plant is therefore mainly used as a spice for its pleasant, spicy taste and in aromatherapy, where it is used for skin and respiratory infections due to its antibacterial properties. Traditionally it is also used against asthma, diarrhea, bronchitis and to Wound healing. Cinnamon is also known for its nutritional benefits. It is rich in antioxidants, can regulate blood sugar levels, has anti-inflammatory effects .  

Other types of cinnamon  

“Cassia cinnamon” is often used as a substitute for real cinnamon. “Cassia cinnamon” is a collective term for Chinese, Indian and Vietnamese cinnamon and the cinnamon sticks are clearly different from real cinnamon. Ceylon cinnamon sticks consist of several layers and form a closed stick, while “Cassia cinnamon” usually consists of a single layer of bark that rolls up into a stick, but is not completely closed.  

Ceylon cinnamon and cassia cinnamon also differ in their chemical profile. The main difference is the coumarin content: Ceylon cinnamon contains significantly less coumarin than cassia cinnamon. Coumarin, consumed in high doses, can pose potential health risks such as liver damage. This finding underlines the importance of choosing Ceylon cinnamon for health-conscious consumption.  

Possible side effects  

Consuming Ceylon cinnamon in larger than usual amounts or over a longer period of time may cause gastrointestinal discomfort or allergic reactions.  

Amounts of Ceylon cinnamon beyond those normally found in foods could be potentially dangerous for pregnant women.  

 Which AgilNature ® products contain Ceylon cinnamon powder?