Ceylon cinnamon is full of antioxidants, which help your body handle free radicals and lowers your risk of health conditions like cancer, heart disease, and diabetes. Ceylon cinnamon is also rich in the mineral manganese. This mineral helps your body manage the enzymes that produce hormones and help repair your bones.

It's safe to drink as tea, though high doses and certain types can worsen some conditions. Taking large doses of cinnamon for long periods, or drinking a lot of cinnamon tea for a long time, can cause digestive upset. These can include common complaints like nausea, stomach pain, vomiting, and diarrhea.

Ceylon, on the other hand, is “true” cinnamon that is sourced from Sri Lanka, Madagascar and the Seychelles. Typically more expensive, Ceylon has a lighter, brighter and spicier flavor than cassia cinnamon. The good news: it has 63 times LESS coumarin than cassia so it is safer to use, especially in large quantities.

Sustainability features Ceylon cinnamon, grown in Sri Lanka, is the world's only true cinnamon and is known to be the champagne of cinnamons. Sought after for its mild flavor and fragrance, it makes a lovely, gentle, warming cup of tea without the spicy bite that you get from the commonly found cassia cinnamon.