Cinnamon (Ceylon)

True Cinnamon, From the Island That Gave It Its Name

Long before it was a baking spice, cinnamon was worth more than gold in the ancient world. Egyptian embalmers used it in mummification. Roman emperors burned it at funerals as the ultimate tribute. And for centuries, the only real source was a single island: Ceylon, now Sri Lanka — so prized that Portuguese and later Dutch colonizers fought wars over the exclusive right to its bark. In Ayurveda, this bark is called Twak, classified as a warming spice that kindles digestive fire (Agni) and clears metabolic buildup (Ama).

The Science, in Plain Language

What most people call "cinnamon" at the grocery store is almost always Cassia — a related but different species that contains roughly 250 times more coumarin, a compound the liver has to work harder to process at higher doses. True Ceylon cinnamon, Cinnamomum verum, contains only trace coumarin, which is why it's considered the better choice for daily or higher-intake use. Its primary active compound, cinnamaldehyde, is believed to interact with warmth-sensing receptors in the body, and clinical research has found it may help blunt the blood sugar spike after a meal — though, in the interest of honesty, not every study agrees, and we'd rather tell you that than oversell it.*

Why Ceylon Cinnamon?

• May support blood sugar already within normal range, especially after meals*
• Contains negligible coumarin — the safer choice for daily use compared to Cassia*
• May support healthy digestion*
• Classified in Ayurveda as Twak — a warming, digestion-kindling spice*
• Rich in antioxidant polyphenols*
• Verified true Cinnamomum verum — not a Cassia blend*
• A warming addition well-suited to cooler months and Vata-Kapha constitutions*
• Referenced across the Charaka Samhita, Sushruta Samhita, and Bhavaprakasha*
• May support antioxidant activity in the body*
• A single-origin spice with a documented, verifiable species identity*

How to Use

Stir 1/2 tsp into warm water, tea, coffee, or oatmeal. Use up to twice daily.

Traditional tip: In Ayurveda, warming spices like cinnamon are traditionally taken in warm rather than cold preparations, working with the body's digestive fire rather than against it — so skip the iced coffee for this one.

Ingredients

100% Ceylon Cinnamon bark (Cinnamomum verum), ground. No fillers, additives, or Cassia blending.

Suggested Use

Stir 1/2 tsp (approx. 1.5g) into warm liquid or food. Up to twice daily, or as directed by a healthcare provider.

Please Note

Those on blood-thinning medication, pregnant, or managing a health condition should consult a healthcare provider before therapeutic-level use.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Always consult your healthcare provider before beginning any new herbal supplement, especially if you are pregnant, nursing, taking medication, or managing a health condition.