While not a fruit per se but a spice which some of our TFFers are growing (I am, for one), one should be aware that there are two separate species that are called called cinnamon.
One is Cassia cinnamon [Cinnamomum cassia], also called Chinese cinnamon, the bark of which is the type most often found on the spice shelf at the grocery store, the rolled quills of which are thick and heavy and very hard to break. This type of cinnamon is full of coumarin which acts as a blood thinner. People prescribed blood thinners by their doctor should avoid this type of cinnamon, either in quill form or ground.
A second and far safer type of cinnamon is known as True cinnamon [Cinnamomum verum], also called Ceylon cinnamon. It has by comparison only a trace of coumarin, so it is safe for those who are on blood thinners. The difference is easy to tell because its rolled bark quills are thin, brittle, and papery and can be broken very easily.
The flavor of Ceylon or True cinnamon is more delicate and not so pronounced as Cassia cinnamon so if you are using blood thinners it is important and safer to use True/Ceylon cinnamon instead of Cassia cinnamon.
Ceylon/True cinnamon can be found as quills or ground powder in bulk packaging online, e.g, at Amazon, and it proves to be equivalently a lot less expensive than buying a small bottle from Publix, etc.
OK, hope this isn't TMI . . . .
Cheers!
Paul M.
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