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Ceylon cinnamon is from Cinnamom zeylanicum blume or Cinnamom verum, which is entirely different to the Cassia cinnamon (China cinnamon - Cinnamom cassia). As the botanical name suggests, these are entirely two different species.

Ceylon cinnamon is very delicate in its taste, less bitter and has a taste and flavor which is mildly sweet and savory with a citrus note. This is a very versatile spice that can go into foods, beverages, alcoholic cocktails and juices whether they are hot or cold and whether they are sweet or savory. Any food or drink with cinnamon tastes better and enhances the fragrance.

Ceylon cinnamon was used by Sri Lankans from the historical periods to provide vitality and good health. In the olden days, Arab merchants took Ceylon cinnamon all around the world and Romans and other Europeans used this from biblical periods. After the Arabs, the Portuguese and the Dutch fought many wars to get the cinnamon trade from Sri Lanka under their control and they took this spice well beyond Europe into Mexico and central America.

Ceylon Cinnamon vs Cassia Cinnamon

	Ceylon Cinnamon	Cassia Cinnamon
	TRUE CINNAMON	Not the real
Botanical name	Cinnamom zeylanicam Blume Or Cinnamom verum	Cinnamom aromaticum Or Cinnamom casia
Colour	Light brown	Reddish dark brown
Formation	Several layers of fold like a cigar	One inward fold with an empty cavity
Texture	Soft and fragile. Easy to break	Hard and rough. Difficult to break
Flavour & Aroma	Sweet flavour. Soft aroma	Pungent & zesty flavor. Strong aroma
Composition	0.004% of Coumarin	5% of Coumarin
Use	Safe for prolonged use. Has antioxidant and antimicrobial qualities	Causes liver damage by constant use.
Origin	Sri Lanka	China, India, Vietnam, Indonesia
Availability	Expensive. Used in the EU, Western Asia, Oceania	Low priced. Used in Canada and the USA
Price idea	Comparatively costlier than cassia due to its higher quality, safety and health benifits.	Cheaper alternative to TRUE cinnamon

CEYLON CINNAMON

Sri Lankans used Ceylon cinnamon from historical periods to provide vitality and good health. In the olden days, Arab merchants took Ceylon cinnamon all around the world. Romans and other Europeans used this from biblical periods. After the Arabs, Portugal and Dutch fought many wars to get the Ceylon cinnamon trade under their control and they took this spice well beyond Europe into Mexico and central America. All these countries are now enjoying our Ceylon cinnamon with their foods, drinks, pickles, beverages. Industries use our Ceylon cinnamon for pharmaceuticals, perfumes and cosmetics in addition to food and drinks.