The scientific name for Ceylon Cinnamon, the cinnamon also known as “true cinnamon,” is most commonly Cinnamomum verum, but it can also be listed as Cinnamomum zeylanicum. This cinnamon stick is made from a softer, flakier bark that is lighter in color than Cassia Cinnamon, which is more familiar to a majority of Americans.
Ceylon Cinnamon sticks have 0.5% to 2% essential oils made up of mostly cinnamic aldehyde. The varying amounts of oil depends on where the cinnamon sticks were grown.
Ceylon Cinnamon is called “kerfa” in Arabic, “rou kui” in Mandarin, “cannelle” in French, “zimt” in German, “darchini” in Hindi, “seiron Nikkei” in Japanese, “koritsa” in Russian, and “canela” in both Portuguese and Spanish. It may also be labeled as “baker’s cinnamon” or “soft stick cinnamon.”