Cinnamomum verum, or Ceylon Cinnamon (Sri Lanka)
Ceylon is native to Sri Lanka, the Malabar Coast of India, and Myanmar, and is also cultivated in South America and the West Indies. It has a light tan-brown color and a sweeter, milder flavor than Cassia cinnamon.
With its delicate flavor and sweet aroma, Ceylon adds the perfect touch to desserts like cookies, muffins, and cinnamon rolls. Brew it into tea for a hint of soothing sweetness.
The biggest advantage of Ceylon Cinnamon, or “true” cinnamon, is its ultra-low Coumarin levels. Coumarin in high doses may not be good for the liver, so for people who take Cinnamon on a daily basis for health reasons or as a supplement, Ceylon Cinnamon is the preferred choice. Ceylon Cinnamon is also perfect for desserts because it is subtle, smells very mild and is slightly sweeter in taste, but adds a very complex flavor. The aroma it gives off is a very sophisticated and fragrant smell. Because Ceylon Cinnamon tends to be mild and sweet, it lends itself to creating sophisticated layers of flavors that is not possible with the other Cinnamon varieties.