This is the ‘real’ cinnamon most people are referring to. Its scientific name even means ‘true cinnamon’ in latin. Ceylon cinnamon is native to the island of Sri Lanka—previously known as Ceylon—where the world’s majority of Cinnamomum verum is still grown today.  Ceylon cinnamon has a delicately floral and citrusy aroma. It pairs especially well with poached fruits, homemade jams, teas, and coffee. The flaky bark is commonly used for making tea on its own.
•    Color: Light to medium brown
•    Taste: Mild subtle taste with hints of sweetness
•    Look: Real Cinnamon sticks curl from one side only and roll up like a newspaper.
•    Feel: soft and easy to break
•    Grown: Sri Lanka & India
•    Courmarin content: Low
•    Layers: Thin layers of cinnamon bark rolled into multiple layers

This is the ‘real’ cinnamon most people are referring to. Its scientific name even means ‘true cinnamon’ in latin. Ceylon cinnamon is native to the island of Sri Lanka—previously known as Ceylon—where the world’s majority of Cinnamomum verum is still grown today.  Ceylon cinnamon has a delicately floral and citrusy aroma. It pairs especially well with poached fruits, homemade jams, teas, and coffee. The flaky bark is commonly used for making tea on its own.
•    Color: Light to medium brown
•    Taste: Mild subtle taste with hints of sweetness
•    Look: Real Cinnamon sticks curl from one side only and roll up like a newspaper.
•    Feel: soft and easy to break
•    Grown: Sri Lanka & India
•    Courmarin content: Low
•    Layers: Thin layers of cinnamon bark rolled into multiple layers