One ancient bark.
Over 2,000 years of trust.
True Ceylon cinnamon has been peeled by hand in Sri Lanka for millennia, prized by ancient traders, studied by modern science, and kept in family kitchens long before the supplement industry existed. We chose it because it has stood the test of time, and because we could trace exactly where it comes from and why it has earned its place in traditional wellness.
Explore Daylii Ceylon“The same true cinnamon ancient traders crossed oceans for, now concentrated into one simple daily softgel.”
— The Daylii Team
True Ceylon & Its Natural Compounds
Most cinnamon sold in the US is cassia, a cheaper cousin grown mainly in China and Indonesia. True Ceylon cinnamon (Cinnamomum verum) is a different plant: a thin, soft inner bark rolled into delicate layered quills, with a lighter, sweeter taste.
Its reputation isn't just historical. Ceylon contains natural compounds, chiefly cinnamaldehyde and a family of polyphenols, that researchers have examined in a large body of laboratory and human studies.
One of the most practical differences is coumarin. Cassia naturally contains high levels of it, and food-safety regulators advise limiting how much we take in each day. Ceylon contains only trace amounts, which is why it's the cinnamon suited to everyday use.
Daylii uses a 12:1 Ceylon extract, so each softgel equals 7,200mg of Ceylon cinnamon, sealed in MCT oil from coconut because cinnamon's key compounds dissolve in fat. Ceylon's polyphenols support healthy blood sugar levels already within the normal range† and a healthy metabolism.†
Sources
- Ranasinghe P, et al. Medicinal properties of “true” cinnamon (Cinnamomum zeylanicum): a systematic review. BMC Complement Altern Med. 2013;13:275.
- Rao PV, Gan SH. Cinnamon: a multifaceted medicinal plant. Evid Based Complement Alternat Med. 2014;2014:642942.
- Wang YH, et al. Cassia cinnamon as a source of coumarin in cinnamon-flavored food and food supplements in the United States. J Agric Food Chem. 2013;61(18):4470–4476.
- German Federal Institute for Risk Assessment (BfR). Frequently asked questions about coumarin in cinnamon and other foods. 2012.
Your grandmother didn't need a wellness trend to tell her this worked.
Cinnamon has been trusted in kitchens and traditional remedies across cultures for thousands of years. Not because of a study, a subscription box or a social media post, but because it earned its place, one generation at a time. Daylii simply makes the true kind easy: one softgel, every day.
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Sri Lanka & the Story of True Cinnamon
Traded for thousands of years. Still peeled by hand.
True cinnamon comes from the inner bark of Cinnamomum verum, a tree native to Sri Lanka, the island once called Ceylon, which gave the spice its name.
Cinnamon appears in some of the oldest written records of the ancient world. It was carried along trade routes to Egypt, Greece and Rome, where it was among the most valuable goods a merchant could sell, and its true origin was a closely guarded secret for centuries.
From the 1500s, Ceylon's cinnamon shaped empires: the Portuguese, then the Dutch, then the British each fought to control the trade. Today Sri Lanka still produces most of the world's true cinnamon, and the craft has barely changed. Skilled peelers strip the paper-thin inner bark by hand and roll it into the layered quills you see above.
It isn't a trend. It's one of the most continuously traded botanicals in history, and modern research is still catching up with it.
Sources
- Ranasinghe P, et al. Medicinal properties of “true” cinnamon (Cinnamomum zeylanicum): a systematic review. BMC Complement Altern Med. 2013;13:275.
- Rao PV, Gan SH. Cinnamon: a multifaceted medicinal plant. Evid Based Complement Alternat Med. 2014;2014:642942.
- Encyclopaedia Britannica. “Cinnamon.” Britannica.com.