Ceylon Cinnamon Powder (Cinnamomum verum)

Ground bark of Cinnamomum verum, Ceylon Cinnamon or "True Cinnamon," from Sri Lanka. Ceylon is the more delicate, sweeter, more refined of the cinnamons - distinct from the more common Cassia cinnamon (Cinnamomum cassia) which is what most American supermarket cinnamon actually is. Ceylon is also notably lower in coumarin content, which matters for users consuming substantial amounts of cinnamon daily.

Key Facts

Botanical name

Cinnamomum verum (also C. zeylanicum)

Family

Lauraceae

Native region

Sri Lanka (Ceylon)

Distinct from

Cassia cinnamon (Cinnamomum cassia) - most American "cinnamon" is actually cassia

Coumarin content

Very low (significantly lower than cassia)

Flavor character

Delicate, sweet, complex with subtle citrus and clove notes

Ceylon vs Cassia: An Important Distinction

The English word "cinnamon" applies to several related species, but two dominate the global market: Ceylon Cinnamon (Cinnamomum verum) and Cassia Cinnamon (Cinnamomum cassia, plus several related Cinnamomum species). Most American supermarket cinnamon is actually cassia, not Ceylon. Ceylon is more delicate and complex in flavor; cassia is stronger and more pungent. Most importantly, cassia contains substantially higher coumarin (a compound that can affect liver function in large daily doses). For users consuming significant cinnamon daily (such as those using cinnamon for blood sugar support), Ceylon is the safer choice.

How to Use Ceylon Cinnamon

Baking: substitute 1:1 for any cinnamon recipe; the result will be more delicate and complex. Coffee and tea: stir into hot drinks. Smoothies: add 1/4-1/2 teaspoon. Curries and savory dishes: Ceylon's complexity shines in Sri Lankan, Indian, and Middle Eastern curries. Cinnamon-honey: combine ground cinnamon with honey as a daily wellness preparation.

Frequently Asked Questions

What's the difference between Ceylon and Cassia cinnamon?
Different species. Ceylon (Cinnamomum verum) is more delicate, complex, and low in coumarin. Cassia (Cinnamomum cassia) is stronger, more pungent, and higher in coumarin. Most US supermarket cinnamon is cassia.

What is coumarin and why does it matter?
A compound that can affect liver function in large daily doses. Cassia has substantially more coumarin than Ceylon. For users taking cinnamon daily in larger amounts, Ceylon is the safer choice.

Why is Ceylon often more expensive?
The Ceylon cinnamon tree grows only in specific regions and harvest is more labor-intensive.

Can I substitute Ceylon for Cassia in recipes?
Yes; substitute 1:1. The result will be more delicate.

What does Ceylon cinnamon taste like?
Sweet, complex, with subtle citrus and clove undertones; more refined than cassia.

Is this "true cinnamon"?
Yes; "true cinnamon" is the term often used for Ceylon (Cinnamomum verum).

This product has not been approved by the Food and Drug Administration and is not intended to diagnose, treat, cure, or prevent any disease. We recommend that you consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.