Botanical Name: Cinnamomum zeylanicum
Plant Part Used: Bark
Processing Method: Drying, Grinding
Also goes by the name "True Cinnamon" in many countries, Ceylon cinnamon is native to Southern India and Sri Lanka. It is usually tan brown and contains soft and tight sticks than cassia cinnamon. Ceylon cinnamon has a mild sweet flavour used in desserts. Researches reveal that it contains low level of coumarins, a compound responsible for blood thinning and also low levels of cinnamaldehyde. Apart from this, some studies also reflect that cinnamon has bioactive constituent present in it, believed to possess antioxidants and astringent effects beneficial in improving overall digestive health.