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Madagascar's and Ceylon cinnamon has the lowest amount of coumarin contents compared to other cinnamons. Coumarin is a slightly toxic substance, which is best avoided if taking cinnamon as a health supplement, in teas etc. Cinnamon is used in a wide variety of traditional medicines, and of course in cooking, especially in desserts, cinnamon rolls, muffins and countless other sweets, as well as with coffee, chocolate, rum etc. Additionally, cinnamon is used in essential oils perfumes.
Madagascar's and Ceylon cinnamon alike should not be mixed up with Cassia, scientifically named ''Cinnamomum aromaticum'' and commonly known as Chinese cinnamon. It is easy to tell the difference between Ceylon/Madagascar and Chinese varieties. Madagascar cinnamon is sweet, citrusy and delicate in flavour compared with Chinese Cassia cinnamon, which is stronger, more intense and slightly bitter. The bark of Cassia is also strong and rough while Madagascar cinnamon is smooth and paler in colour, crumbly (easy to break). Madagascar/Ceylon cinnamon rolls up like a newspaper from one side, whereas Cassia cinnamon usually curls inwards from two sides forming a hollow tube.
There are many other types of cinnamon but only four commercial types: In addition to Ceylon and Cassia, there are also Saigon and Korintje, however, the latter two are also classified as Cassia. Additionally, there is Mexican cinnamon, but which is, in fact, Ceylon or the Madagascar variety. Mexican cinnamon has only gained its name because of Mexico importing so much of it. To add to the confusion, additional names for Ceylon/Madagascar cinnamon is Real Cinnamon, True Cinnamon, Dutch Cinnamon and Sweet Cinnamon.
