Botanical Name: Cinnamomum zeylanicum
\nPlant Part Used: Bark
\nProcessing Method: Grinding
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\nAlso known as “True Cinnamon” in many countries, Ceylon cinnamon is native to Southern India and Sri Lanka. It is usually tan brown and contains softer and tighter sticks than cassia cinnamon. Ceylon cinnamon has a mildly sweet flavor and is used in a number of desserts. Research has revealed that it contains a low level of coumarins, a compound responsible for blood thinning, and also low levels of cinnamaldehyde. Apart from this, some studies have also reflected that cinnamon has bioactive constituents that are believed to possess antioxidants and astringent effects beneficial in improving overall digestive health.
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