Ceylon Cinnamon

Ceylon cinnamon (Cinnamomum verum) has soft, multilayered thin quills and a delicate, sweet flavor, while cassia cinnamon (Cinnamomum cassia) has thicker, harder bark and a stronger, more pungent taste. Ceylon cinnamon also contains significantly lower levels of coumarin, a compound that can cause liver damage in high doses.

True Ceylon cinnamon is native to Sri Lanka, which was formerly known as Ceylon. The vast majority of the world's authentic Ceylon cinnamon is still produced there, where the inner bark of Cinnamomum verum trees is harvested, dried, and rolled into the characteristic multi-layered quills.

Ceylon cinnamon contains much lower levels of coumarin compared to cassia varieties, which can cause liver damage in large doses. This makes Ceylon cinnamon the preferred choice for people who consume cinnamon regularly or in larger quantities, such as those taking it for potential blood-sugar management benefits.

Real Ceylon cinnamon can be identified by its thin, papery, multilayered quills that resemble a cigar roll, unlike cassia's thick, single-layer bark rolls. When ground, Ceylon cinnamon has a lighter tan color and a more delicate, complex aroma compared to the reddish-brown, assertive cassia powder commonly sold in supermarkets.