Ceylon cinnamon, also known as “true cinnamon,” is a spice derived from the inner bark of the Cinnamomum verum tree, native to Sri Lanka and southern parts of India. It is highly prized for its delicate and slightly sweet flavor, which is more subtle compared to the stronger, more pungent cassia cinnamon commonly found in supermarkets.

Ceylon cinnamon is characterized by its thin, soft bark that curls into multiple layers when dried, forming quills. It has a lighter brown color and a more complex aroma, often described as warm and sweet with hints of citrus and clove.

This variety of cinnamon is considered to be of higher quality and is often preferred for culinary uses, especially in desserts, beverages, and savory dishes. Additionally, Ceylon cinnamon contains lower levels of coumarin, a natural compound that can be harmful in large amounts, making it a safer choice for regular consumption.

Beyond its flavor, Ceylon cinnamon is also valued for its potential health benefits. It has antioxidant, anti-inflammatory, and antimicrobial properties and may help regulate blood sugar levels, improve heart health, and support cognitive function.