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If anyone wants to try this, make sure you're NOT using what's usually passed off as cinnamon in America (Cassia), you want the real thing (Ceylon) -- and from
by exhilaration 4y ago
If anyone wants to try this, make sure you're NOT using what's usually passed off as cinnamon in America (Cassia), you want the real thing (Ceylon) -- and from a vendor you can trust. That amount of cassia cinnamon is likely to cause liver damage: https://www.consumerlab.com/answers/cinnamon-coumarin-liver-danger/cinnamon-liver-danger/ https://www.consumerlab.com/answers/cinnamon-coumarin-liver-...
- species9606 4y agoMeta comment, I love HN for comments like this. Collectively, this website is a super-brain that’s far more impressive than any language model.
- Ayesh 4y agoAs someone who is from Ceylon (Sri Lanka), I'd say to be careful of the most commercially available cinnamon that are meant to be used with food and tea too, because they may be flavored to dial down the otherwise strong taste/aroma of cinnamon. I know because one of my friends has a cinnamon farm, and what he makes at his place is nothing compared to the cinnamon I could buy from supermarkets when I was living in the Netherlands. Look for Sri Lankan markets if you are looking for unaltered stuff.