The Danger of Coumarin Most “supermarket cinnamon” is actually Cassia. Cassia contains high levels of coumarin, a natural flavoring agent that, in high doses, can be toxic to the liver and kidneys. For those using cinnamon daily for health reasons, Cassia poses a risk.
The Ceylon Difference Ceylon cinnamon (Cinnamomum zeylanicum) contains only trace amounts of coumarin—nearly 250 times less than Cassia. This makes it the only variety safe for regular, long-term consumption.
Cinnamaldehyde: The Flavor Engine The primary essential oil in cinnamon is cinnamaldehyde. In Ceylon, this oil is balanced by complex notes of eugenol and linalool, giving it a sophisticated, citrusy profile compared to the harsh, spicy heat of common cinnamon.