Where does cinnamon come from?
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.