Ceylon cinnamon: history, varieties, uses and precautions

For centuries, cinnamon has been highly prized in cooking thanks to its bewitching aroma and warm flavour. It is a spice derived from the inner bark of certain trees of the Lauraceae family, and more precisely trees of the genus Cinnamomum.
Ceylon cinnamon is the most prized because of its delicate aroma and its sweet, slightly lemony flavour.
In this article, I invite you to take a tour of this spice: its history, its two main varieties, its uses in cooking and the precautions to know.

The history of cinnamon: an ancient spice

The history of cinnamon goes back thousands of years. Its earliest traces are in ancient Egypt, where it was used to embalm pharaohs, then among the Romans who appreciated it for its exotic aromas. It reached its peak in the age of the great explorations, when Europeans sailed to the East in search of its precious spices.

Cinnamon, and more precisely Ceylon cinnamon (Cinnamomum verum), comes from Sri Lanka (formerly known as Ceylon). This variety is rarer but much prized because it is more aromatic and more subtle in flavour, which is why Biovie chose to highlight this exceptional selection. By choosing our Ceylon cinnamon, you make sure to enjoy the quintessence of this exquisite spice, bringing a delicate and refined touch to all your culinary preparations.
The second variety found on the market is Cassia cinnamon (Cinnamomum cassia) which is also known as "Chinese cinnamon". This variety is produced mainly in China, Indonesia and Vietnam. Its particularity is its stronger, spicier flavour, with warm and sweet notes. It is more common and cheaper than Ceylon cinnamon.

To compare formats and discover the rest of the category, browse our Oils & Spices.

Cinnamon comes in the form of thin rolled layers, that is, "sticks", resulting from the inner bark that is peeled, dried and rolled into delicate layers. This is also the format we chose to present our Ceylon cinnamon because it preserves its aromas for longer. You can grind these sticks to use as a powder just before using them to make the most of their aromas.

How to use cinnamon in everyday food?

Cinnamon is very versatile, and can be used in many ways in your everyday food and even in your kitchen. Here are a few ideas:

• In hot drinks such as coffee, tea or hot chocolate for a warm, spicy flavour. You can even add it to your cappuccino for an extra aromatic touch.
• In cold drinks such assmoothies , milkshakes and cocktails.
• In cereals, oat flakes and smoothie bowls.
• In desserts and cakes, because cinnamon goes particularly well with cooked fruit and baked goods.
• Cinnamon can also be used in savoury dishes to add depth and warmth, such as dhals, pasta sauces, marinades, quinoa dishes. It goes perfectly with carrot!
  
• In sauces and vinaigrettes for an original and unexpected flavour.

By incorporating cinnamon into your everyday cooking, you can add a dimension of warm, spicy flavour to your favourite sweet and savoury dishes. Here is a simple and delicious vegan cinnamon recipe that we have concocted for you: The Sweet granola !

Ingredients:

• 300 g of nuts and seeds (you can also try our blend of dehydrated sprouted seeds)
• 50 g of sliced tiger nuts
• 60 g of honey
• 5 g of cinnamon
• 1 pear
• 1 banana

Instructions:

1. Soak the nuts and seeds overnight.
2. Coarsely blend the nuts using the pulse function of a food processor with an S-blade.
3. Cut a pear and a banana into a fine dice.
4. Mix all the ingredients and dehydrate at 42°C for 24 hours.

Recipe from our ebook "L'hiver en cru" .

Enjoy!

Precautions and contraindications for cinnamon:

Cinnamon is generally a risk-free spice, but it is important to take certain precautions and contraindications into account when using it:

Allergies: Some people may be allergic to cinnamon and symptoms such as skin rashes, itching, breathing difficulties or swelling may appear after eating cinnamon.

Skin irritation: Care is needed with direct application of cinnamon to the skin as it can sometimes cause irritation in people who are sensitive or allergic to cinnamon. This is why you should do a test application of cinnamon essential oil on a small area of skin, and wait 24 h to see whether any reaction appears on your body.

Ongoing treatments: Cinnamon can interact with certain treatments, notably anticoagulants and treatments for diabetes or blood pressure. If you are on treatment, ask your doctor for advice.

Pregnancy and breastfeeding: Pregnant or breastfeeding women are advised to be careful with cinnamon because it could be potentially harmful due to its stimulating properties and its potential to cause uterine contractions.

Excessive quantities: Excessive consumption of cinnamon can lead to undesirable effects, such as gastrointestinal irritation, heart palpitations, headaches and allergic reactions.

Coumarin content varies greatly by variety, which directly changes the tolerable daily intake (TDI) set by EFSA at 0.1 mg of coumarin per kg of body weight, or about 6 mg/day for a 60 kg adult:

This gap, by a factor of 100 to 250 depending on the samples, explains the increased risk of hepatotoxicity associated with regular and large consumption of Cassia cinnamon, particularly in people with pre-existing liver disease - and why Ceylon cinnamon remains the safest choice for everyday use. It is therefore essential to follow the dosage recommendations and not to exceed the recommended quantities to avoid such undesirable effects.

Conclusion:

To finish, cinnamon is a precious spice with a long history of use across civilisations. For everyday use, I advise Ceylon cinnamon, low in coumarin, without excess in quantities: it is an excellent choice in the kitchen that warms you in winter and takes you travelling in summer.

Recipes with this product

• Frozen strawberry, cinnamon and vanilla cheesecake
• Raw bars with fresh figs and cinnamon milk
• Turmeric, cinnamon and vanilla golden latte
• Moroccan carrot salad with cinnamon and orange
• Raw marshmallow-style cinnamon mousse
• Apple-cinnamon lucuma caramel dip

Updated: October 2026. Article written and validated by Éric Viard, founder of Biovie since 2007 and ISTOMengineer, co-author of " Algues au quotidien " (Gallimard, 2024) - Best Cookbook in the World, Gourmand Cookbook Awards 2025, and Best Cookbook in France, Académie Nationale de Cuisine 2025.