Ceylon cinnamon, commonly referred to as real cinnamon, is a spice made from the inner bark of a Sri Lankan native tropical evergreen tree. Its unusual flavour and scent have led to frequent references to it as "real cinnamon." Compared to Cassia cinnamon (often referred to as Chinese cinnamon), which is more widely available, Ceylon cinnamon is said to be of a higher calibre.
The light brown colour, thin bark, and delicate, sweet flavour of ceylon cinnamon are its distinguishing features. Due to its mellow and delicate taste, it is also frequently referred to as "soft cinnamon." When compared to Cassia cinnamon, which is frequently referred to as "fake cinnamon," Ceylon cinnamon is frequently of a superior calibre. Ceylon cinnamon is more used in cooking, although cassia cinnamon is darker and has a stronger flavour.
There are many health advantages to using ceylon cinnamon. It has been used for millennia to cure a wide range of ailments, including sore throats and digestive problems. It is rich in antioxidants and has anti-inflammatory qualities. Moreover, it is believed to strengthen the immune system, cut cholesterol, and assist lower blood sugar levels.