Ceylon cinnamon, known as "true cinnamon," is produced from the inner bark of the Cinnamomum verum tree, native to Sri Lanka. Initially, cinnamon is presented in the form of sticks, which are ground to obtain the desired fine powder form. The ground genuine Ceylon cinnamon has a lighter brown color and a more delicate texture compared to common cinnamon (Cassia cinnamon), offering an aromatic flavor with subtler tones.

Uses of ground Ceylon cinnamon in various recipes:

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

Ceylon cinnamon is thought to have antioxidant and anti-inflammatory properties and is associated with improved glycemic control.

It has antimicrobial action, contributing to oral hygiene and combating bad breath. It is considered nutritionally superior to common cinnamon (Cassia cinnamon), and regular consumption is safe.

The product packaging ensures its quality by using eco-friendly materials such as kraft bags, security zip locks, and glass or plastic jars. The packaging photos are indicative.