Ceylon cinnamon, from the Latin Cinnamomum Zeylanicum Verum, has been used in South Asia for thousands of years for its hot and spicy aromas, and for its antiseptic, antiviral and antibacterial properties.
 
Since the Middle Ages, it has established itself as an essential spice in Europe, especially at Christmas.
 
Ceylon cinnamon differs from Cassia, from the Latin Cinnamomum Cassia, which is cultivated in China, and whose aromas are much less subtle and which has fewer therapeutic properties.