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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. Ceylon cinnamon is less common and has long been prized as a cooking spice. It is quite expensive compared to the more common cassia variety. It’s described as having a delicate and mildly sweet flavor suitable for desserts.
Ceylon has anti-diabetic and blood sugar-lowering effects. Ceylon’s bioactive compounds appear to block a protein called tau from accumulating in the brain, which helps prevent Alzheimer’s disease.