The cinnamon most people buy in India, including what you find loose in most grocery stores is actually Cassia, not true cinnamon. Cassia is cheaper, stronger in smell, and contains high levels of coumarin, a compound that can harm the liver if consumed regularly. Ceylon cinnamon, also called "true cinnamon," comes from Sri Lanka and is a completely different plant. It has a softer, slightly sweet flavour, thin papery layers you can crumble by hand, and very low coumarin levels making it safe for daily use. If your cinnamon stick is thick and hard like a log, it is Cassia. If it peels in soft, delicate layers, it is Ceylon.

It is the real thing, and it is safe to use every day. Most people consuming cinnamon regularly for blood sugar, digestion, or general wellness are unknowingly using Cassia, which is not recommended for daily consumption. Our Ceylon cinnamon is sourced directly from Sri Lankan farms, H1 grade, hand-harvested, and shade-dried with no blending, no additives. It has a naturally mild, warm flavour that does not overpower food, and all the antioxidant and insulin-supporting benefits that make cinnamon worth using in the first place.

Almost everywhere you already use cinnamon just better. Stir it into your morning tea, coffee, or warm water with honey. Add it to oatmeal, smoothies, or warm milk at night. Use it while cooking curries, biryanis, and dals for a subtle warmth without sharpness. Bake it into cakes, cookies, and banana bread. You can also grind the sticks fresh into powder the aroma is noticeably richer than pre-packed powder sitting on a shelf for months.