Ceylon cinnamon – also known as "true cinnamon" – is produced from the inner bark of the Cinnamomum verum tree, native to Sri Lanka (Ceylon). The 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 tones compared to the strong spicy flavor of Cassia cinnamon.

Uses of ground Ceylon cinnamon in various recipes:

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

Ceylon cinnamon is believed to have antioxidant and anti-inflammatory properties, while studies have shown that its consumption is associated with improved glycemic control in patients with diabetes. Additionally, it is considered to have antimicrobial action, contributing to oral hygiene.

Ceylon cinnamon is regarded as nutritionally superior to common cinnamon, and regular consumption is considered safe.