Which varieties of cinnamon contain the highest concentrations of coumarin?
Cassia cinnamon contains the highest concentrations of coumarin, ranging from 2 – 6.19 g/kg for US commercial sources. This cinnamon variety includes Cinnamomum cassia and Cinnamomum burmannii, and is the most widely available commercial form of cinnamon. Ceylon cinnamon (Cinnamomum verum) has a milder flavor and desirable texture, which makes it more expensive when compared to Cassia cinnamon. In the United States the term “cinnamon” is used to describe both Cassia and Ceylon varieties, but in the United Kingdom “cinnamon” is used to describe Ceylon varieties and “cassia” is used to describe Cassia varieties.
Wang YH et al. Cassia cinnamon as a source of coumarin in cinnamon-flavored food and food supplements in the United States. J Agric Food Chem. 2013; 61(18):4470-6.
Submitted by: Willie Eggleston, PharmD, DABAT