Known as “true cinnamon,” Ceylon is delicate, warm, smooth, and subtly sweet—more complex than common cassia cinnamon.
How to use:
• Baking & Desserts – Perfect in cookies, cakes, and fruit pies.
• Breakfast – Sprinkle on oatmeal, pancakes, or yogurt.
• Drinks – Stir into coffee, chai, or hot chocolate.
• Savory – Adds warmth to curries, tagines, and stews.
A little info about cinnamon:
Cinnamon contains a compound called coumarin which is found naturally in several plant species. Coumarin can be harmful in large doses. The more common cinnamon (typically found in the grocery store), Cassia cinnamon, contains approximately 1% coumarin. Ceylon cinnamon contains only 0.004%, or 250 times less coumarin than Cassia cinnamon. 
Most store bought cinnamon doesn’t include the type of cinnamon on the label, and typically cassia is cheaper to produce and import. 
So if we have a choice, it will be Ceylon for us! 
Sourced from fair trade farms in Sri Lanka.