Organic Ceylon Cinnamon

Ceylon cinnamon, often called 'true' cinnamon, comes from the bark of the *Cinnamomum verum* tree, native to Sri Lanka (formerly Ceylon). The bark is dried and ground into a powder or made into quills. It has a milder, sweeter, and more complex flavor profile than cassia cinnamon.

Manufacturers add Ceylon cinnamon primarily as a flavoring agent, lending its warm, sweet spice notes to a wide variety of foods. It is commonly found in baked goods, desserts, breakfast cereals, beverages, and spice blends.

Ceylon cinnamon is generally recognized as safe (GRAS) by the FDA for use as a food flavoring. Some research suggests cinnamon may help with blood sugar control, but evidence is mixed and not conclusive for widespread health benefits. JECFA and EFSA have evaluated cinnamon, but did not set specific numerical limits for its use as a flavoring. High intake of coumarin, a compound found in higher amounts in cassia cinnamon, has raised concerns in some studies, but Ceylon cinnamon contains much lower levels.