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.
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