Which cinnamon is best for baking?
If you’re using cinnamon mainly for baking, cassia cinnamon is a safe choice. It’s less expensive and while it’s a stronger flavor out of the jar, it gets milder during cooking. If you’re looking for a milder flavor to begin with, Ceylon cinnamon is the way to go.
Can I use Saigon cinnamon instead of regular cinnamon?
Saigon cinnamon is generally safe to eat in small amounts. One of the most important things to keep in mind, however, is that it is higher in coumarins than other types of cinnamon. Too much coumarin may cause liver damage. If you have a liver condition, you may want to limit your intake or avoid the use of cinnamon.
Is Saigon cinnamon toxic?
When taken by mouth: Saigon cinnamon is LIKELY SAFE when taken in amounts commonly found in food. But Saigon cinnamon contains a chemical called coumarin. … Taking large amounts of Saigon cinnamon may cause liver injury or worsen liver disease due to the chemical coumarin.
Is McCormick real cinnamon?
Because McCormick’s ground cinnamon is processed and bottled in our own facilities, it consistently maintains the same high-quality and product integrity. McCormick’s purity standards mean the bottle of cinnamon you open today will have the same taste and aroma as the last one and the next one.
Can you bake with Ceylon cinnamon?
Ceylon cinnamon really shines in spice-forward baked goods like morning buns.
Which is healthier Saigon or Ceylon cinnamon?
Saigon cinnamon, also known as Vietnamese cinnamon or Vietnamese cassia, is a type of cassia cinnamon. It may lower blood sugar levels and has anti-inflammatory, antimicrobial, and antibacterial properties. … Ceylon cinnamon is much lower in coumarin and poses a lower risk of toxicity.
Is cinnamon grown in Vietnam?
Vietnam is home to numerous important crops, including rice, coffee, cotton, and spices like pepper, ginger, and cinnamon. Cinnamon, including its closely related cousin Cassia, is grown in several countries, each with its own unique flavor profile.