Made from 100% pure True Cinnamon(Ceylon) powder
Ultra low coumarin content
Not All Cinnamon is Created Equal
The Cassia variety contains significant amounts of a compound called coumarin, which is believed to be harmful in large doses. Coumarin is a compound found naturally in several plant species that can be harmful in large doses. In rodents, coumarin is known to cause kidney, liver and lung damage. It may even cause cancer. In humans, there are isolated incidents of similar effects.
In fact, the Tolerable Daily Intake (TDI) of coumarin used to be 0.2 mg/lb (0.5 mg/kg) of body weight. It has now been reduced to 0.05 mg/lb (0.1 mg/kg). Cassia Cinnamon is a very rich source of coumarin.
Cassia contains approximately 1% coumarin, while the Ceylon variety contains only 0.004%, or 250 times less. This is so low that it’s often undetectable. Exceeding the upper limit for coumarin is easily possible if you are consuming a lot of Cassia cinnamon. In many cases, just 1-2 teaspoons could bring someone over the daily limit.
Therefore, if you regularly consume a lot of cinnamon or take a supplement that contains it, then it should be Ceylon and NOT Cassia. Ceylon (“true” cinnamon) is much better in this regard as studies show that it’s much lower in coumarin than the Cassia variety. Unfortunately, most cinnamon found in supermarkets is the cheaper Cassia variety.