Where does cin­na­mon come from?

Provincial Living - - Home, Health & Harmony -

Cas­sia cin­na­mon is pri­mar­ily pro­duced in In­done­sia and is the less-ex­pen­sive cin­na­mon with a stronger smell that is used in bak­ing.

The more-ex­pen­sive Cey­lon cin­na­mon is pro­duced in Sri Lanka and has a sweeter, milder flavour and can be used in cook­ing, hot cho­co­late or spice blends for drink­ing. I rec­om­mend us­ing Cey­lon cin­na­mon where pos­si­ble.

A word of cau­tion: Cin­na­mon should be di­luted with sweet al­mond, co­conut, jo­joba or car­rier oil when ap­plied to the skin. Be cau­tious when han­dling es­sen­tial oils if you have con­tact al­ler­gies or sen­si­tiv­i­ties. Cin­na­mon should be avoided by preg­nant women, nurs­ing moth­ers and those with a cin­na­mon al­lergy. This in­for­ma­tion is not in­tended to pro­vide med­i­cal ad­vice.

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