Botanical Name
Cinnamomum verum or Cinnamomum zeylanicum
 
Description
Origin: Native to Sri Lanka, India, and Myanmar.
Appearance: Ceylon cinnamon sticks are softer and lighter in color compared to the more common Cassia cinnamon. The quills are thin and easily breakable, often with multiple layers curled inside, resembling a cigar.
Aroma & Flavor: Ceylon cinnamon has a delicate, mildly sweet flavor with subtle citrus and floral notes, unlike the strong, spicy flavor of Cassia cinnamon.
 
Uses
Culinary: Used in both sweet and savory dishes, including desserts, teas, curries, and baked goods.
Medicinal: Known in herbal medicine for its potential antioxidant, anti-inflammatory, and antimicrobial properties.
Aromatherapy: Its essential oil is used in aromatherapy and perfumes for its soothing and uplifting scent.
 
Health Benefits
Blood Sugar Regulation: Contains compounds that may help improve insulin sensitivity and reduce blood glucose levels.
Antioxidant Properties: Rich in antioxidants like polyphenols that protect cells from oxidative damage.
Anti-Inflammatory: Its active compounds may help reduce inflammation, beneficial for arthritis and other inflammatory conditions.
Heart Health: May help lower LDL cholesterol and blood pressure, supporting cardiovascular health.
Antimicrobial: Contains eugenol, which has antifungal and antibacterial properties effective against various pathogens.
 
Contraindications & Precautions
Pregnancy & Breastfeeding: Limited information is available, so pregnant and breastfeeding women are advised to use it in moderation.
Liver Disease: Ceylon cinnamon is low in coumarin, a compound that can damage the liver in high doses; however, those with existing liver issues should still consume it moderately.
Surgery: Cinnamon may act as a blood thinner, so it’s advisable to discontinue use a week or two before surgery.
Medication Interactions: May interact with diabetes medications and anticoagulants, potentially intensifying their effects.