Common Questions

Both are excellent choices. For a salad or as a garnish, fresh is best. If you’re cooking herbs for fifteen minutes or longer, either fresh or dried will do. Whole dried spices will keep for three to four years, ground spices for two to three years, dried herbs for one to three years, and seasoning blends for one to two years. Store dried herbs and spices in a cool, dry spot, away from heat.

Yes. The cinnamon that’s commonly used throughout North America is called cassia cinnamon and contains a compound called coumarin, which is toxic to the liver, especially in large amounts. Some countries have suggested upper intake limits of no more than ⅓–1 teaspoon (2–5 ml) daily for a 176-pound (80-kg) person. Either limit your intake of cassia cinnamon or use Ceylon cinnamon instead. Although less widely available (it can be purchased online) and more expensive, Ceylon cinnamon contains very little coumarin. The taste is milder but pleasant. Although most studies on cinnamon and blood sugar reduction were done using cassia cinnamon, there is evidence that Ceylon cinnamon provides similar advantages.