Ceylon cinnamon, known as "true cinnamon," is produced from the inner bark of the Cinnamomum verum tree in Sri Lanka. Initially, cinnamon is in stick form, which is carefully ground to obtain the powder. It is distinguished by its lighter brown color and fine texture. Its flavor is aromatic with more delicate tones compared to 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, porridge
• In warm beverages, such as salep or coffee
• In various desserts: strudel, cinnamon rolls, fanouropita, loukoum, cookies
• In stifado, moussaka, cannelloni, minced meat, and tomato sauces

In the Middle East, cinnamon is used in savory dishes with lamb or chicken. Also, in Persian cuisine, it is used in traditional soups and drinks, while in Mexico, it is a popular seasoning in the preparation of chocolate.

Health benefits of Ceylon cinnamon: Ceylon cinnamon has antioxidant and anti-inflammatory properties. Studies have shown that its consumption can improve glycemic control and lower triglyceride and LDL cholesterol levels. It also has antimicrobial action, aiding in oral hygiene.

Cinnamon powder is easier to handle compared to cinnamon sticks, offering a more intense flavor. Regular consumption of Ceylon is considered safe as it does not contain high amounts of coumarin, unlike common cinnamon.