Ceylon cinnamon or true cinnamon, is the dried bark of the plant Cinnamomum zealanicum, belonging to the family Lauraceae, and is indigenous to Sri Lanka. It is an evergreen perennial plant with spirally arranged broad green leaves having palmate venation. The dried bark is classified into several grades based primarily on the size and quality of the cuts and their location.

It is widely used in all times of recipes ranging from apple pies and cinnamon buns, spicy candies, savory dishes including chicken and lamb, cereals, toast, fruits, and even cinnamon sugar mixes. It is also used for the extraction of Cinnamon oil, which is an important element in drinks and even perfumes. It is also said to have many medicinal benefits.

Sri Lanka is the only country to have true Cinnamon with many other countries exporting Cassia as an alternative to Cinnamon.