Ceylon Cinnamon

Ceylon cinnamon (Cinnamomum verum) is known as “true cinnamon” – this form is more rare and is lauded as a delicious additive for cooking and baking. Cinnamon as we know it is made from the inner bark of the Cinnamomum verum tree. These trees are native to Sri Lanka and Myanmar but have also been cultivated in South America and the West Indies.

Ceylon cinnamon has a more subtle taste than other forms of cinnamon. It has a mild fragrance and is typically sweeter than other forms of cinnamon. This special type also contains lower Coumarin levels. Coumarin is a naturally occurring compound found in many plants that can be used for flavoring and fragrance. Coumarin is commonly used for medicinal properties as it has anticoagulant effects. Ceylon cinnamon is a better alternative for those with liver or blood-related conditions as it contains lower amounts of Coumarin than other alternative cinnamon varieties. The high antioxidant content of cinnamon is an excellent reason to incorporate it into your routine. Cinnamon also contains cinnamaldehyde which may have antimicrobial and anti-inflammatory properties.

Warning: This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Please consult your physician before use, especially if you are pregnant or nursing.

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