For normal seasoning uses, chinese cinnamon (cassia bark) is perfectly healthy. It's not until you start taking it in quantities using for supplements that the coumadin is a problem.

Most cinnamon sold in the US is Cassia (Chinese cinnamon), regardless of where it's grown. Ceylon cinnamon has minimal amounts of coumarin. Indonesian or Korintje cinnamon falls in between, but is much lower than Cassia.

In the US, if it's just labeled "cinnamon", it's almost certainly Cassia. In Europe, it's usually Ceylon. If you're taking it in theraputic doses, it's probably worth ordering it from a spice house like Penzeys that identifies the specific varietal.

OP, I'm still wondering if there was a specific reason you thought you might not be able to/shouldn't eat cinnamon?