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. These features provide a highly desirable quality and texture.
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.
Approximately 50–63% of its essential oil is cinnamaldehyde, which is quite low compared to cassia. This explains its milder aroma and flavor