Ceylon Cinnamon vs Cassia: The Real Difference
Ceylon Cinnamon vs Cassia: The Real Difference
They look similar and share a name — but they're different barks, from different trees, with very different taste, price, and coumarin content. Here's how to tell them apart.
The short answer: "Ceylon cinnamon" (Cinnamomum verum) is true cinnamon — a delicate, sweet bark grown mainly in Sri Lanka. "Cassia" (Cinnamomum cassia and related species) is a cheaper, harsher bark that makes up about 90% of the "cinnamon" sold worldwide. The three biggest practical differences: Ceylon tastes lighter, sweeter and more complex; its quills are thin and papery (cassia is thick and hard); and Ceylon is naturally very low in coumarin, while cassia contains much more.
Ceylon vs Cassia — At a Glance
| Ceylon (true cinnamon) | Cassia | |
|---|---|---|
| Botanical name | Cinnamomum verum | Cinnamomum cassia & related |
| Main origin | Sri Lanka | China, Indonesia, Vietnam |
| Share of market | Rare (~10%) | ~90% of "cinnamon" sold |
| Taste | Delicate, sweet, citrusy, complex | Bold, hot, spicy, one-dimensional |
| Quill / stick | Thin, soft, many papery layers (rolls like a cigar) | Thick, hard, hollow single curl |
| Colour | Tan / light brown | Dark reddish-brown |
| Coumarin | Very low (trace) | Much higher |
| Price | Higher | Cheaper |
The Coumarin Difference (With Numbers)
The most-asked question about the two barks is coumarin — a naturally occurring compound found in cassia at much higher levels than in Ceylon cinnamon. This is a compositional fact about the plants, measurable in a lab:
Ceylon cinnamon: typically around 0.017 mg of coumarin per gram — essentially a trace, often near the limit of detection.
Cassia: commonly 2–7 mg per gram, and some samples higher still.
In practice: cassia can contain on the order of 100× or more the coumarin of Ceylon cinnamon.
For context, the European Food Safety Authority (EFSA) has set a tolerable daily intake for coumarin of 0.1 mg per kilogram of body weight per day. That's why the two barks are treated differently in food guidance — it comes down to how much coumarin each one contains.
We publish the actual lab numbers for our cinnamon. See our lab-tested Ceylon cinnamon results and the full coumarin explainer, or work out amounts with our cinnamon calculator.
How to Tell Them Apart
You can usually spot the difference by eye — especially with whole sticks (quills):
Ceylon
- Thin & soft — papery, brittle bark
- Many thin layers rolled tightly, like a cigar
- Tan / light brown
- Crumbles easily; grinds to a fine powder
- Sweet, delicate aroma
Cassia
- Thick & hard — tough, woody bark
- One thick layer curled into a hollow tube
- Dark reddish-brown
- Hard to break by hand
- Strong, hot, spicy aroma
Powder is harder to judge — that's where a lab test (species ID) or a trusted, origin-stated source matters. If a label just says "cinnamon" with no species or origin, it's almost certainly cassia.
Which Should You Use?
- Everyday cooking & baking, delicate desserts, drinks: Ceylon — its sweeter, subtler flavour won't overpower, and it's the finer cinnamon.
- Bold, spicy dishes where you want a strong "cinnamon punch": cassia's heat can suit some recipes.
- Regular, everyday use: many people choose Ceylon specifically because of its low coumarin content.
Why Is Most "Cinnamon" Actually Cassia?
Simple: cassia is cheaper, grows faster, and is easier to source in volume. So the ground "cinnamon" in most supermarkets — and in a lot of cinnamon products — is cassia, even when the label just says "cinnamon." True Ceylon cinnamon is rarer, grown mainly in Sri Lanka, and costs more to produce, which is exactly why it's prized.
Taste the real thing
Genuine Ceylon cinnamon (Cinnamomum verum) from Sri Lanka — lab-tested for species, coumarin and heavy metals, with a Certificate of Analysis for every batch.
See Our Lab-Tested Ceylon Cinnamon →Frequently Asked Questions
Is Ceylon cinnamon better than cassia?
For flavour, most people consider Ceylon the finer cinnamon — sweeter, more delicate and more complex, where cassia is bold and hot. Ceylon is also naturally much lower in coumarin. Cassia is cheaper and stronger, which suits some bold recipes. "Better" depends on your use, but Ceylon is the premium, true cinnamon.
Which one is "real" cinnamon?
Ceylon cinnamon (Cinnamomum verum) is botanically "true cinnamon." Cassia is a related but different species. Both are sold as "cinnamon," but only Ceylon is the original true cinnamon.
What is coumarin, and how much is in each?
Coumarin is a naturally occurring compound found in cassia at much higher levels than in Ceylon cinnamon. Ceylon typically contains around 0.017 mg per gram (a trace), while cassia commonly contains 2–7 mg per gram — often 100 times more or higher. EFSA sets a tolerable daily intake for coumarin of 0.1 mg per kg of body weight per day.
How can I tell Ceylon cinnamon from cassia?
With whole sticks it's easy: Ceylon is thin, soft and papery with many layers rolled like a cigar, and tan-coloured; cassia is thick, hard and dark reddish-brown, curled into a single hollow tube. For powder, rely on a species-tested, origin-stated source — if a label just says "cinnamon," it's usually cassia.
Is cassia bad for you?
Cassia is a widely used culinary spice. The main difference food-safety bodies note is its higher coumarin content compared with Ceylon, which is why some people prefer Ceylon for regular, everyday use. Amounts matter — see the coumarin figures above.
Why is Ceylon cinnamon more expensive?
It's rarer and costlier to produce — grown mainly in Sri Lanka and hand-processed into delicate quills — whereas cassia grows faster and is easier to source in bulk. You're paying for the true, finer cinnamon.
Where does Ceylon cinnamon come from?
Mainly Sri Lanka (formerly Ceylon), the historic home of true cinnamon. Genuine Ceylon cinnamon states its species (Cinnamomum verum) and Sri Lankan origin.
Ceylon Spice Garden — authentic Sri Lankan spices, lab-tested with a Certificate of Analysis per batch. This guide compares two culinary barks by taste, appearance, composition and price; it is not medical or dietary advice.