https://squareblogs.net/sandirvrhj/the-chemistry-of-cinnamomum-verum-compounds Hi everyone! I’ve been using Cinnamomum Verum, or Ceylon Cinnamon, and it’s become a favorite in my kitchen. I’ve read that it’s often called “true cinnamon,” and it’s amazing for everything from baking to adding a light spice to my morning tea. The flavor is smooth and mild, so it’s not overpowering, which makes it perfect for daily use. One of the things I like most is that it’s safer for long-term use compared to regular cinnamon. If you love cinnamon but are looking for a healthier, more refined option, definitely give Cinnamomum Verum a try. Has anyone else here made the switch to Ceylon?