Not all things are created equal.. and the same goes for cinnamon. Yup, I said it. CINNAMON! The typical 'cinnamon' you're used to buying and tasting isn't actually real cinnamon. And it doesn't contain the maximum amount of benefits that real cinnamon does... time for some real talk.
We've been plagued for decades by the misleading food industry. This is healthy, NO, THIS is healthy! That's not good for you anymore, because this is good for you and that will give you heart disease. FAT IS BAD! AHHHHHHHH! It's super annoying. And I'm sure you're just about as sick of it as we are. That's why we are who we are here at Supernola, and we're here to help you navigate through all the false claims and false advertising you see everyday. But for now, we'll focus on cinnamon.
Open up your spice cabinet and take a look at the cinnamon you have. What does it say? Chances are, it says "Cassia" on there or just says plain "Cinnamon". What is it though? Cassia cinnamon generally is a product from China... it is a cheap product from China which is exactly why it's what you see most.
What's the Real Difference Between Cassia Cinnamon and Ceylon Cinnamon?
Cinnamon naturally contains a blood-thinning component called coumarin, which is known to damage the liver if consumed in excess. Ceylon cinnamon contains about 50 times less coumarin than Cassia cinnamon does. As a result, European health agencies have warned against consuming Cassia cinnamon as a supplement, and suggest the use of Ceylon cinnamon when considering use for health benefits. Other toxins founds in Cassia cinnamon are cinnamaldehyde (used as a fungicide in agriculture, a corrosion inhibitor for steel, and a known skin irritant), and styrene (used to create rubber, plastic, insulation, fiberglass, pipes, automobile and boat parts, food containers, and carpet backing, and is regarded as a hazardous chemical). Ceylon cinnamon not only has substantially lower amounts of coumarin, but it also contains a lower amount of these naturally occurring hazardous chemicals and skin irritants.
What do the different kinds of cinnamon mean to taste? Cassia cinnamon is much coarser and harder to grind due to its density, and the resulting flavor is spicy and very bold. Ceylon cinnamon on the other hand is much lighter and brighter in tone and flavor, resulting in its preferential use in many dessert dishes.
Supernola Uses Ceylon Cinnamon.
Not only do we use high quality Ceylon cinnamon, but we only buy organic when it comes to this spice. We try to avoid naturally occurring hazardous chemicals by using Ceylon, so we also need to avoid hazardous chemicals impacting this by humans by going organic. It also brings a brighter, lighter and all around more sweeter flavor to our Goji Spice Supernola.
Taste the difference! Try a taste test between the two different kinds of cinnamon and tell us what you think!