Ceylon Cinnamon is considered “real cinnamon”. It comes from the inner bark of the Cinnamomum verum tree that is endemic to Sri Lanka and parts of India. Its taste is milder than the classic cinnamon we know due to its lower content of cinnamaldehyde . This makes Ceylon cinnamon safer for use in our kitchen .

Studies have shown that it can lower blood sugar peaks , increase insulin sensitivity and improve insulin-related metabolic markers ( Study 1 ), so it is considered suitable for use by diabetics.

Also, Ceylon Cinnamon contains a very low concentration of coumarin compared to common cinnamon, 250 times lower concentration ( Study 2 ), coumarin is a substance toxic to humans. Thus, the use of Ceylon cinnamon is recommended instead of common cinnamon , since its quality is incomparably better and its use as a spice is safer for our body.

The main properties of Ceylon Cinnamon are:

How to Use : We use Ceylon Cinnamon powder as well as common cinnamon as a spice in our recipes and confectionery.

We can make wonderful cinnamon bread , sweets and add it to our breakfast cereals.