Real ceylon cinnamon is native to sri lanka and the southern parts of india. it is made from the inner bark of the cinnamomum verum tree. not all cinnamon available in the indian market today is real ceylon cinnamon, but it could be cassia or chinese cinnamon. cassia and chinese cinnamon have higher amounts of coumarin which is known to cause damage to the kidney, liver, and lung if consumed in large doses. our ceylon cinnamon (h1, humburg grade variety)is sourced from small and marginal farmers’ collectives in sri lanka through sustainable and good agricultural practices. we don’t sell polished, oil-extracted, artificial color-added cinnamon. we don’t add any preservatives or additives to get more shelf life. difference between ceylon cinnamon and cassia ceylon cinnamon bark is thin, and in a nice texture to roll around. while cassia is more reddish and has a rougher single taste - real ceylon cinnamon is sweeter at first then has a slight spicy touch while cassia is a hot, spicy, and pungent flavor. color - it has a light brown or tan brown color. cassia is more reddish. safe for regular use due to the presence of a naturally occurring blood thinning agent called coumarin’s content is less than cassia.