Ceylon cinnamon – also known as "true cinnamon" – is produced from the inner bark of the Cinnamomum verum tree, found in Sri Lanka (Ceylon). The ground genuine Ceylon cinnamon has a lighter brown color and a more delicate texture compared to common cinnamon (Cassia cinnamon), as only a thin piece of the inner bark is used in its preparation. It is distinguished by its aromatic flavor with more subtle tones compared to the strong spicy taste of Cassia cinnamon.

Uses of ground Ceylon cinnamon in various recipes:

• In fruit platters with honey and nuts
• In rice pudding and yogurt with honey
• For breakfast: in muesli, cereals, oatmeal – with or without milk
• In hot beverages, such as salep or even coffee
• In various sweets: strudel, cinnamon rolls, fanouropita, loukoumades, bougatsa, walnut pie, cookies, mustokouloura
• In stews, moussaka, cannelloni, soutzouk loukou, minced meat, and tomato sauces

Health benefits of Ceylon cinnamon:

• Has antioxidant and anti-inflammatory properties.
• Its consumption is associated with improved glycemic control in diabetic patients.
• Reduces triglyceride levels and "bad" LDL cholesterol in the blood.
• Has antimicrobial effects, contributing to oral hygiene.
• Considered nutritionally superior to common cinnamon (Cassia cinnamon).