Ceylon cinnamon can be defined as "a type of cinnamon that took its name from Sri Lanka's old name Ceylon" in terms of its origin. However, the main distinguishing feature of this type of cinnamon comes not from its cultivation in its homeland, but from its processing method. In this method, which is traditional in Sri Lanka, the dark and bitter outer shells of cinnamon are cleaned and only the inner shells are used. The inner bark contains very small amounts of coumarin, one of the natural components of cinnamon. In this way, it has a safe content, as well as a softer and natural flavor.