There are two main forms of cinnamon; Cassia and Ceylon. Cassia is used in cooking and baking, while Ceylon is the "true cinnamon" form. Derived from Cinnamomum verum plant bark, Ceylon Cinnamon has been used since as early as 2800 BC and is mentioned in one of the earliest books on Chinese botanical medicine. Current research demonstrates that Ceylon Cinnamon helps maintain normal blood glucose levels.
Ceylon Cinnamon (Cinnamomum verum)(bark). Other Ingredients: Magnesium stearate (vegetable), silicon dioxide, beef gelatin capsule.