There are two types of cinnamon. Ceylon cinnamon and Cassia cinnamon.
Ceylon cinnamon comes from the plant Cinnamomum zeylanicum which translates to
"true cinnamon." Cassia refers to other species of cinnamon, often
referred to "Chinese cinnamon" or "Saigon cinnamon," and
you'll find Cinnamomum burmannii being called "Java cinnamon" or
"Padang cassia." What Ceylon and cassia do not have in common besides
their appearance, is their coumarin content. Coumarins are naturally occurring
plant components that can have strong anticoagulant properties. Because our
blood needs to maintain its ability to coagulate in times of injury, excessive
intake of coumarins over a long period of time can pose health risks. However, the levels of coumarins in Ceylon
cinnamon appears to be very small and lower than the amount that could cause health
risks. On the other hand, the levels of coumarins in the cassia cinnamons
appear to be higher and may pose a risk to some individuals if consumed in
substantial amounts on a regular basis.