05/26/2025
True cinnamon" refers specifically to Ceylon cinnamon, which comes from the inner bark of the Cinnamomum verum tree, native to Sri Lanka. It is called “true” to distinguish it from the more common and less expensive Cassia cinnamon (Cinnamomum cassia), which is often sold as just "cinnamon" in many markets.
Here’s why Ceylon cinnamon earns the title of "true cinnamon":
Botanical origin: Ceylon cinnamon is derived from Cinnamomum verum, literally meaning "true cinnamon" in Latin.
Flavor profile: It has a lighter, more delicate, and sweet flavor compared to the harsher, spicier taste of Cassia.
Texture and appearance: Ceylon cinnamon sticks are soft, thin, and can be easily broken or ground. They appear like many thin layers rolled together, unlike the thick, hard single-roll Cassia sticks.
Coumarin content: Ceylon cinnamon contains very low levels of coumarin, a natural compound that, in large amounts, can be harmful to the liver. Cassia has much higher levels, making Ceylon a safer option for frequent use.
Price and rarity: Ceylon cinnamon is more expensive and considered a premium spice due to its labor-intensive harvesting and limited geographic production.
