A Ceylon cinnamon tree is a small evergreen tree belonging to the Lauraceae family, growing in Sri Lanka. Its inner crust is used to make cinnamon. It has strong pleasant aroma, and also possesses properties, healthy to health. Ceylon cinnamon is true or noble cinnamon and is considered the best quality in the whole world. Ceylon cinnamon has anti-inflammatory, antioxidant and antimicrobial properties and supports your overall immune health. Ceylon cinnamon was part of a study that showed that it enhances the activity of antioxidant enzymes. This means that it can prevent or even cure certain types of cancer.
 
Delicious ways to eat cinnamon:
Add cinnamon to drinks such as smoothies (mango, banana and almond milk) or turmeric latte.
Add cinnamon to stewed fruit, such as rhubarb and apples, to emphasize the flavor.
Sprinkle with warm porridge.
Add to homemade cakes, such as cookies, banana bread and breadcrumbs.
 
Difference between Cinnamon and Cassia
Ceylon cinnamon consists of strips of inner bark, dried until they are rolled into rolls, known as cinnamon sticks or quilin cinnamon. Then they can be crushed into powder or make an extract. This composition gives Ceylon cinnamon its taste and aroma, and also retains its many beneficial properties.
 Cassia cinnamon comes from the tree Cinnamomum cassia, also called Cinnamomum aromaticum. It grows in southern China and is also known as Chinese cinnamon. However, several subspecies are widespread in East and South Asia. Cassia has a dark brown-red color with thicker sticks and a coarser texture than Ceylon cinnamon. Cassia cinnamon is considered to be of lower quality. It is a very cheap substitute for cinnamon, the most commonly consumed in the world. Almost all cinnamon found in supermarkets is Cassia.