Ceylon Cinnamon (Cinnamomum Verum) or also known as the Real Cinnamon is originally from Ceylon (Sri Lanka). This much sought after spice is a great spice that helps in maintaining our liver, heart, weight, glucose level and gives many more health benefits. Cassia cinnamon has high levels of coumarin which is bad for the liver. Ceylon cinnamon is full of antioxidants, which help your body handle free radicals and lowers your risk of health conditions like cancer, heart disease, and diabetes. Ceylon cinnamon is also rich in the mineral manganese. This mineral helps your body manage the enzymes that produce hormones and help repair your bones. Background : Ceylon cinnamon is lighter in color than the cassia cinnamon. Cassia Cinnamon comes from Indonesia, China and other countries. Cassia cinnamon tastes "stronger and hotter," unlike Ceylon Cinnamon. Ceylon cinnamon is made from the dried inner bark of a tree native to Sri Lanka. Ceylon Cinnamon is more expensive than Cassia Cinnamon because Ceylon Cinnamon is difficult and costly to produce. Usage : 1. For Cooking 2. For Baking 3. For Drinks (i.e. Cinnamon Tea, etc.) 4. For Health (i.e. Weight-loss, Obesity, Diabetes, Flu, Diarrhea, Migrain etc.) Storage : Store in cool, dry place away from heat and direct sunlight. Best kept in an air-tight container for longer shelf-life.