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Madagascar's cinnamon has perhaps the lowest amount of coumarin contents compared to other cinnamon. Coumarin is a slightly toxic substance, which is best avoided if taking cinnamon as a health supplement, in tea etc. Cinnamon is used in a wide variety of traditional medecines, and of course in cooking, especially in desserts, cinnamon rolls and many other sweets, coffee, chocolate, rhum etc.
Madagascar's and Ceylon cinnamon alike should not be mixed up with Cinnamomum Cassia, commonly known as Chinese cinnamon. It is easy to tell the difference between Madagascar and Chinese cinnamon. Madagascar is sweet. , citrusy and delicate in comparison to flavour when compared with Chinese cinnamon , which is strong stronger and pepparymore intense. The bark of Cassia is also strong and rough while Madagascar cinnamon is smooth, and lighter in colour, crumbly and rolled roll up like a cigar. newspager from one side, whereas Cassia cinnamon are usually curls inwards from two sides with a hollow, with usually only one rolled or curled layermiddle.
There are many other types of cinnamon but only four commercial varieties. In addition to Ceylon and Cassia, there are also Saigon and Korintje, the latter two being classified as Cassia.