Ceylon cinnamon, also known as "true" cinnamon, is a type of cinnamon obtained from the inner bark of the Cinnamomum verum tree. It is primarily cultivated in Sri Lanka, formerly known as Ceylon, which is how it gets its name. Ceylon cinnamon is characterized by its delicate, sweet flavor and a lighter, tan-brown color compared to the more common cassia cinnamon. It contains lower levels of coumarin, a compound that in high doses may have adverse effects on the liver. Due to its milder taste and potential health benefits, Ceylon cinnamon is often favored for culinary and medicinal uses
