Ceylon, or “true cinnamon,” is native to Sri Lanka and the southern parts of India.Ceylon Cinnamon tends to be tan brown and smoother as against the Cassia(Chinese) Cinnamon which is dark brown/ red color and with a rougher texture.It also has acceptable levels of coumarin(0.004 %), as against 1 % found in the Cassia variety, deemed a health risk if consumed in quantity.