Ceylon Cinnamon
Authentic Spice Thyme - Ceylon cinnamon stick

Welcome to the Ceylon cinnamon information page.


Like very few would know, we have 2 distinctly different cinnamon products on the market and each has different benefits.

One is bad for you taken regularly and the other one is good for you. We will always strive to give you accurate fact filled 

information as far as we can.


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Cassia Cinnamon

The picture above is called cassia, Chinese or Saigon cinnamon. Some people also call it fake cinnamon. It is produced in countries such as Vietnam, China and Indonesia. It is very hot and by chewing a piece you can feel the pungent taste sizzle and flame in your mouth. It shares some of the characteristics with real cinnamon like being anti-microbial, anti-fungal, blood regulation etc. The real problem, however, with the fake cinnamon is that it has a high content of coumarin; in fact, nearly 1200 times higher than found in the real herb. Taking large amount of coumarin is highly toxic and a prolong use may pose several serious health damages.

According to the Federal Institute for Risk Assessment (BfR) in Germany, coumarin can damage liver and kidneys if taken for longer periods. In case of sensitive individuals, only a small amount can cause damage.

BfR further advises that cassia cinnamon contains high levels of coumarin and should not, therefore, be eaten.

Cassia Cinnamon is a lot cheaper than the real or Ceylon variety. Most cinnamon sold in the supermarket is the Chinese or Cassia variety.


Above: Ceylon Cinnamon (True Cinnamon) or Cinnamomum Zeylanicum (Cinnamon Verum) to use it's scientific names.

Ceylon Cinnamon is soft and crumbly, tastes mild yet slightly sweeter, with hints of citrus and clove and very aromatic. Unlike the Cassia Cinnamon which is what is available at your local grocery store, Ceylon Cinnamon has ultra low Coumarin levels so it won't damage your liver. Ceylon Cinnamon is called " True Cinnamon " because it is unique and native to this tiny Indian Ocean Island of Sri Lanka. All other varieties of Cinnamon are actually Cassia and not real Cinnamon. Kind of like the difference between Cane sugar and Beet sugar.

As original natives of Sri Lanka, we have developed a passion for all things Ceylon Cinnamon, researching it's benefits, hunting down Cinnamon recipes and constantly searching for the best Ceylon Cinnamon products in the World. Even in Sri Lanka, Ceylon Cinnamon is mostly grown in the South, where the soil conditions are particularly suited to its exact needs. Many have tried planting Ceylon Cinnamon in other countries, but it's not quite the same. Ceylon Cinnamon also referred to as Canela in Mexico, is very different to the far inferior Cassia Cinnamon.

When you experience the taste, color and aroma of high quality Ceylon Cinnamon sticks you understand what it means. Because only good quality Ceylon Cinnamon from Sri Lanka can make recipes taste better and deliver it's full health benefits.