Ceylon, or “true cinnamon,” is native to Sri Lanka and southern parts of India. It’s made from the inner bark of the Cinnamomum verum tree. Ceylon is tan-brown in color and contains many tight sticks with soft layers. These features provide a highly desirable quality and texture. Ceylon cinnamon is less common and has long been prized as a cooking spice. It’s described as having a delicate and mildly sweet flavor suitable for desserts.
Cinnamon is characteristically woody, musty and earthy in flavour and aroma. It is warming to taste. The finer the grind, the more quickly the Cinnamon is perceived by the taste buds. Cinnamon is both sweet and savoury and used to flavour beverages from Mexican hot chocolate, German Gluhwein and sweet, hot apple cider in North America. Cinnamon is considered to be an essential spice in the kitchen and also used in traditional Arabic, Indian and Mexican stews of lamb, goat and chicken cooked with dried fruit such as prunes or apricots.