Chinese Cinnamon

Cinnamon is made from the inner bark of the Cinnamomum tree. Its unique properties come from its essential oils, such as cinnamaldehyde. Cassia cinnamon is the most common variety. It has a stronger flavor than Ceylon and 95% of its oil is cinnamaldehyde. Ceylon cinnamon is a high-quality, highly prized spice. Between 50–63% of its oil is cinnamaldehyde, which explains its mild flavor. Both the Ceylon and cassia varieties appear to have anti-diabetic and blood sugar lowering effects. However, cassia has been better studied in humans.