Cinnamon is divided into two main categories: Ceylon Cinnamon and Cassia Cinnamon.

Ceylon cinnamon, Cinnamomum zeylinicum, is often referred to as ‘true’ cinnamon. Is indigenous to Ceylon, now known as Sri Lanka and is grown only in the southern province of the country. For this reason, true Ceylon cinnamon is rarer and more highly prized. It boasts a sweeter, more delicate flavour than cassia cinnamon, with floral and citrusy notes. It ultra-low coumarin levels make it the preferred choice for its flavor and health properties.

In contrast, cassia cinnamon comes in many different botanical varieties. It is predominantly cultivated in China, Indonesia, Vietnam, Thailand and India. Cassia has higher levels of coumarin, which in large quantities can cause liver damage. It is cheaper, more common found, and considered more robust and spicier in taste.