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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 Chinese cinnamon is strong and peppary. The bark of Cassia is strong and rough while Madagascar cinnamon is smooth , lighter in colour, crumbly and rolled like a cigar. Cassia cinnamon are hollow , with usually only one rolled or curled layer.
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.