Ceylon cinnamon, grown in Sri Lanka, is known as “true cinnamon.” This is not the spice typically sold as cinnamon in the United States. What is commonly found at your grocer is a closely related and less expensive variety called Cassia cinnamon. While both Cassia and Ceylon are derived from the fragrant inner bark of Cinnamonum evergreen trees, Ceylon cinnamon (Cinnamonum zeylanicum) is preferable.
Cassia contains coumarin, a naturally occurring substance that has the potential to damage the liver in high doses, whereas Ceylon contains only insignificant traces of coumarin. From a culinary perspective, Ceylon cinnamon is considered a finer quality spice due to its sweeter, more delicate and complex flavor.
This ground cinnamon adds a sweet, yet slightly spicy flavor to both sweet and savory dishes. Add it to baked goods, sauces and vegetable dishes. Use it to enhance the flavor of your oatmeal or fruit.