Ceylon cinnamon, also known as "true cinnamon," is derived from the inner bark of the Cinnamomum verum tree, native to Sri Lanka. It is characterized by its light brown color, delicate texture, and sweet, mild flavor. Unlike other types of cinnamon, such as Cassia cinnamon, Ceylon cinnamon contains lower levels of coumarin, a compound that can be harmful in large amounts. This spice is commonly used in cooking and baking, adding warmth and depth to various dishes. In addition to its culinary uses, Ceylon cinnamon is also valued for its potential health benefits, including anti-inflammatory and antioxidant properties.