Ceylon cinnamon – known as "true cinnamon" – is produced from the inner bark of the Cinnamomum verum tree, found in Sri Lanka (Ceylon). Ground genuine Ceylon cinnamon has a lighter brown color and a finer texture compared to common cinnamon (Cassia cinnamon). It is distinguished by its aromatic flavor with subtler notes compared to the strong spicy flavor of Cassia cinnamon.

Uses of ground Ceylon cinnamon:

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

Cinnamon is also used in savory dishes with lamb or chicken in the Middle East and in traditional soups in Persian cuisine.

Health benefits of Ceylon cinnamon: Ceylon cinnamon is believed to have antioxidant and anti-inflammatory properties, while its consumption is associated with improved glycemic control in patients with diabetes. It is also claimed to possess antimicrobial action.