Pure Cinnamon Exports (Pvt) Ltd.

Not all cinnamon is created equal. There are various types of cinnamon, each originating from different regions and possessing its own distinct flavor. Cinnamon is generally categorized into two main types: cassia and true Ceylon cinnamon. Though both come from the inner bark of trees belonging to the same botanical family, they result in noticeably different products. The differences lie in their harvesting methods, taste, aroma, and chemical composition. Cinnamomum zeylanicum, native to Sri Lanka, yields the finest quality of pure cinnamon. Sri Lankan cinnamon has earned a global reputation for its superior quality, along with its distinctive color, taste, and fragrance characteristics that set it apart from cinnamon grown in other parts of the world. While both Cinnamomum zeylanicum and cassia are types of tree bark from the same plant family, they do not come from the same species and are not nutritionally identical. Their chemical makeup also varies significantly, particularly in their levels of coumarin—a compound linked to liver toxicity. This key difference makes it important to distinguish between the two types.