Ceylon cinnamon
Cinnamon is one of the oldest and most popular spices and was a highly prized commodity for centuries. “True” cinnamon is obtained from the bark of the cinnamon tree, which was originally native only to the island of Ceylon, present-day Sri Lanka. Today, Ceylon cinnamon is also grown in other countries in South and Southeast Asia, as well as in Madagascar and the Seychelles.
By contrast, there is the more affordable cassia cinnamon, which comes from the Chinese cassia tree. It is now grown mainly in China, India and other Asian countries. Cassia cinnamon contains significantly more coumarin, which can be harmful to the liver if consumed regularly in higher amounts (a well-known example being cinnamon biscuits during the Christmas season). Cinnamon sold commercially that is not explicitly labelled as Ceylon cinnamon is usually a cost-effective blend of Ceylon and cassia cinnamon.
Looking at the positive properties of cinnamon, those of “true” Ceylon cinnamon lie mainly in the area of the gastrointestinal tract. It supports the natural metabolism and appetite, supports digestion and can help relieve excess gas as well as other stomach and gut complaints.