A study published in the Journal of Agricultural and Food Chemistry tested cinnamon commercially available in the U.S. and found "substantial amounts" of coumarin in cassia cinnamon, but only trace amounts of coumarin in Ceylon cinnamon. Research found that on average, cassia cinnamon powder had up to 63 times more coumarin compared to Ceylon cinnamon powder, while cassia cinnamon sticks contained 18 times more than Ceylon cinnamon sticks.
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