There are two main types of cinnamon: Ceylon and cassia. Both of them are healthy, but cassia contains a toxin that is harmful if you eat too much of it.Ceylon, or “true cinnamon,” is native to Sri Lanka and southern parts of India.It’s made from the inner bark of the Cinnamomum verum tree.Ceylon is tan-brown in colour and contains many tight sticks with soft layers. These features provide a highly desirable quality and texture.Ceylon cinnamon is less common and has long been prized as a cooking spice. It is quite expensive compared to the more common cassia variety.It’s described as having a delicate and mildly sweet flavour suitable for desserts