• Cassia Cinnamon (Cinnamomum cassia or Cinnamomum aromaticum):

  • Strong, spicy, and more intense flavor.
  • Dark reddish-brown color.
  • Thicker, harder bark, difficult to break.
  • Contains high levels of coumarin, which can be harmful to the liver in large amounts.
  • More common and affordable, used in most commercial products.

• Ceylon Cinnamon (Cinnamomum verum):

  • Milder, sweeter, and more delicate flavor.
  • Light brown or golden color.
  • Thin, brittle texture with delicate rolled layers.
  • Low coumarin content, making it safer for frequent consumption.
  • Considered higher quality, often referred to as "true cinnamon."

If you are looking for a premium-quality and health-friendly option, organic Ceylon cinnamon is the best choice.

CARACTERÍSTICAS ORGANOLÉPTICAS: 

• Color: Marrón típico
• Olor: A madera característico de la canela
• Sabor: Ligeramente dulce típico

Parámetros nutricionales (por cada 100g)