Not all cinnamon is the same. The two most common types available globally are Ceylon cinnamon and Cassia cinnamon, each with distinct characteristics. Ceylon cinnamon is lighter in colour, softer in texture, and has a refined, mildly sweet flavour, making it ideal for everyday cooking and baking.

Cassia cinnamon is darker, thicker, and stronger in taste. It also contains higher levels of coumarin, which may cause health concerns when consumed in large quantities. Ceylon cinnamon, with significantly lower coumarin content, is considered the safer and healthier option.

Choosing true Ceylon cinnamon means choosing quality, authenticity, and well-being.