If there is a spice that I love, that spice is cinnamon! It has always been one of the flavors and scents that I loved the most, especially on cold days, where cinnamon works almost like a hug for me.

I add cinnamon on nearly everything, on coffee, on porridge, on smoothies, on some savory meals, on sweets, on plant based milk,… Believe me, it’s true love!

Many people consume cinnamon due to its thermogenic effect, that is, the ability to increase the body temperature, thus speeding up the metabolism and promoting greater energy expenditure, but reduce cinnamon just to this aspect is depressing.

First, we need to know that there is cinnamon and CINNAMON. On the market you can find cassia cinnamon (Cinnamomum cassia) and Ceylon cinnamon (Cinnamomum zeylanicum), and the majority of us consume cassia cinnamon, which beside not having the same nutritional properties as ceylon cinnamon, is rich in coumarin, coumarin that consumed regularly and in excess can be toxic to our organism particularly to the liver.

“So why do most people consume cassia cinnamon?” You ask well. Because it is the cheapest of both species, and so the one that the industry chose as the ideal one to sell in mass. What the industry forgot was to share that one thing is not the other. Not only with regard to nutritional properties, as I mentioned before, but also in color, scent and flavor. Whoever has tried both, knows that the difference is insane! That is why anyone who says they like cinnamon before having tasted the real thing, will discover another world after trying the Ceylon cinnamon. And do you want an advice? If you really like cinnamon, when you see ceylon cinnamon for sale, bring it with you. You will not regret it.

Yes, it is slightly more expensive, and also not easy to found in all supermarkets, but you can find it in any organic store. And if it is to consume cinnamon not only for its flavor and scent but also for its benefits, then don’t be fooled by cassia cinnamon.

Before we jump into the recipe itself, I have to say that regular consumption of cinnamon (from Ceylon, obviously) not only improves the action of insulin by regulating blood sugar levels (super ally for those suffering from diabetes) , as well as being antioxidant, anti-inflammatory, antimicrobial, contains incredible properties that improve cardiovascular health, and is also a valuable help on strengthening the immune system.

Well, now that you know which cinnamon is “real” and the one that should come home with you on your next shopping trip, let’s go to the recipe that will leave cinnamon lovers drooling!