Ceylon cinnamon, scientifically known as Cinnamomum verum, has a rich history dating back thousands of years. Native to Sri Lanka, it was prized in ancient times for its distinct flavor, medicinal properties, and rarity. Early records suggest that cinnamon was traded by the Egyptians as far back as 2000 BCE, used in embalming and religious rituals. The spice also appeared in biblical texts and was highly sought after by the Greeks and Romans, who imported it via Arab traders. By the Middle Ages, Ceylon cinnamon had become a luxury commodity in Europe. In 1658, the Dutch intensified cinnamon production of ceylon, introducing systematic cultivation methods. By 1796, the British took over Sri Lanka and further expanded the cinnamon plantations, making ceylon the world’s leading supplier. However, the rise of cassia cinnamon from China and Indonesia in the 19th century reduced the global dominance of Ceylon cinnamon. Despite this, Ceylon cinnamon remained superior due to its delicate aroma, lower coumarin content, and health benefits. Today, Sri Lanka continues to be the largest producer, accounting for over 80% of the world's Ceylon cinnamon exports. Modern advancements have improved cultivation and processing techniques, ensuring higher quality and sustainability. As awareness of health-conscious choices grows, Ceylon cinnamon has gained popularity for its antioxidant, anti-inflammatory, and blood sugar-regulating properties. The global demand for authentic Ceylon cinnamon is rising, distinguishing it from cassia cinnamon, which dominates mass markets. Now, with increased digital marketing and e-commerce, Ceylon cinnamon is reaching international consumers more effectively than ever before, reinforcing Sri Lanka’s legacy as the true home of the world's finest cinnamon.