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"CANELA" (Cinnamon in Spanish) is a Product of Sri Lanka, Sri Lanka was known as Ceylon in the ancient days

The affiliation between Ceylon and Cinnamon is so strong that the botanical name "Cinnamomum zeylanicum" is derived from the Island's ancient name "Ceylon". Pure Ceylon Cinnamon is also called "True Cinnamon" and it is indigenous to Sri Lanka.

Cinnamon is one of the oldest ingredients in the Culinary and Medical world, as reflected in a Chinese botanical medical book, dated around 2,700 B.C. It is also mentioned in the Bible that the ancient Egyptians used Cinnamon as a medicine, beverage, seasoning and preservative.
     Scientifically speaking, there is only one true cinnamon, which is most commonly called "Ceylon Cinnamon," and comes from the plant Cinnamomum zeylanicum. An alternative scientific name for Ceylon Cinnamon is Cinnamomum Verum, which simply translates as "True Cinnamon."

The term "Cassia" never refers to Ceylon cinnamon but rather to other species of Cinnamon, including Cinnamomum Cassia (alternatively called Cinnamomum Aromaticaum) and Cinnamomum Burmannii. While most simply referred to as "Cassia," you'll often find Cinnamomum Aromaticaum being referred to as "Chinese Cinnamon" or "Saigon Cinnamon," and you'll find Cinnamomum Burmannii being called "Java Cinnamon" or "Padang Cassia."

Ceylon Cinnamon is typically more expensive than any of the Cassia versions, and it is also the Cinnamon more closely associated with potential health benefits involving blood sugar regulation.

Ceylon Cinnamon only contains very low levels of Coumarin (0.004%) which is considered safe for human consumption. By contrast, "Cassia" contains high levels of Coumarin ( 5%) and this particular type of Cinnamon should not, be consumed.

What true Cinnamon and Cassia do not have in common is their Coumarin content. Coumarins are naturally occurring plant components that can have strong anticoagulant properties. Because our blood needs to maintain its' ability to coagulate in times of injury, excessive intake of Coumarins over a prolonged period of time can pose health risks.

Whilst the level of naturally Occurring Coumarin in Ceylon Cinnamon appears to be very small and lower than the amount that could cause health risks, the level of naturally occurring Coumarin in Cassia appears to be higher and may pose a risk to some individuals if consumed in substantial amounts. For this reason, organizations like the Federal Institute for Risk Assessment in Berlin, have recommended that the Cassia Cinnamons should be avoided.
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