Cinnamomum verum, commonly known as Ceylon cinnamon, originates from Sri Lanka and southern India, where it thrives in tropical evergreen forests. This medium-sized tree is recognized as the true source of cinnamon, a spice obtained from its inner bark, which is harvested, dried, and curled into the familiar quills used worldwide. The species is valued not only for its culinary applications but also for its essential oils, which contain cinnamaldehyde, eugenol, and other compounds that give Ceylon cinnamon its distinctive sweet and mild flavor compared to the more pungent cassia cinnamon.
The young leaves of Cinnamomum verum are strikingly red before maturing into glossy green foliage. Historically, cinnamon from this species was so highly prized that it played a central role in ancient trade routes and colonial expansion, particularly by the Portuguese, Dutch, and British in Sri Lanka. Today, Sri Lanka remains the primary producer of high-quality Ceylon cinnamon, which is exported globally and distinguished from cassia in international markets for its lower coumarin content and finer texture. Photographed in Ecuador.