Ceylon vs. Cassia Cinnamon: Key Differences, Benefits & Best Uses
Cinnamon is one of the world’s most popular spices, used in baking, cooking, and even traditional medicine. But did you know that not all cinnamon is the same? The two most common varieties - Ceylon Cinnamon and Cassia Cinnamon have distinct differences in flavor, texture, and health benefits.
If you’ve ever wondered which type is best for you, this article will take you through everything you need to know about Ceylon vs. Cassia Cinnamon and why Ceylon Cinnamon is often considered the superior choice.
What is Ceylon Cinnamon?
Ceylon Cinnamon, often called "True Cinnamon", comes from the inner bark of the Cinnamomum Zeylanicum tree, which is native to Sri Lanka. Unlike its Cassia counterpart, Ceylon Cinnamon is lighter in color, with a mild, sweet, and citrusy flavor.
It is highly prized for its delicate aroma and subtle taste, making it perfect for desserts, tea, and light savory dishes.
Characteristics of Ceylon Cinnamon:
Light tan-brown color
Thin, fragile bark that curls into multiple layers
Sweet and citrusy flavor
Low coumarin content (safer for long-term consumption)
Premium price due to limited supply
What is Cassia Cinnamon?
Cassia Cinnamon comes from the Cinnamomum Cassia tree, primarily grown in China, Indonesia, and Vietnam. It is the most commonly found cinnamon worldwide because it is cheaper and more widely available.
Compared to Ceylon Cinnamon, Cassia has a darker, reddish-brown bark that is thicker and rougher. Its flavor is stronger, spicier, and more pungent, making it suitable for bold savory dishes, curries, and stews.
Characteristics of Cassia Cinnamon:
Dark reddish-brown color
Thicker, rough-textured bark that curls into a few layers
Strong, spicy, and pungent flavor
High coumarin content (can be harmful in large doses)
Widely available and more affordable
Taste Comparison: Which One is Better?
When it comes to taste, Ceylon Cinnamon is often preferred for its delicate and slightly sweet flavor, while Cassia Cinnamon delivers a stronger, more intense kick.
Best Uses for Each Type:
Ceylon Cinnamon: Ideal for desserts, tea, and light dishes (cakes, pastries, cinnamon-infused honey).
Cassia Cinnamon: Best for bold, spicy dishes (curries, braised meats, and cinnamon-flavored liqueurs).
If you love subtle, complex flavors, Ceylon Cinnamon is the way to go. If you prefer strong, spicy notes, Cassia is a good option.
Health Benefits: Is Ceylon Cinnamon Safer?
Both Ceylon and Cassia Cinnamon offer antioxidant, anti-inflammatory, and digestive benefits. However, Ceylon Cinnamon is considered safer for regular consumption due to its low coumarin content.
What is Coumarin, and Why Does It Matter?
Coumarin is a natural compound found in Cassia Cinnamon in high amounts. Studies show that consuming too much coumarin can harm the liver and kidneys.
According to Germany's Federal Institute for Risk Assessment, an adult consuming more than 2 grams of Cassia Cinnamon per day could face potential health risks. Since Ceylon Cinnamon contains only trace amounts of coumarin, it is the better choice for daily use.
Key Health Benefits of Ceylon Cinnamon:
Supports healthy blood sugar levels (great for diabetics)
Promotes digestion and reduces bloating
Contains powerful antioxidants that fight free radicals
Boosts metabolism and aids in weight management
Safer for long-term consumption due to low coumarin levels
Key Health Benefits of Cassia Cinnamon:
Rich in antioxidants and anti-inflammatory compounds
Helps regulate blood sugar (but should be used in moderation)
Stronger antimicrobial properties
While Cassia Cinnamon can still be enjoyed, those who consume cinnamon regularly, especially for health reasons should choose Ceylon Cinnamon for its safety and superior health benefits.
Why is Ceylon Cinnamon More Expensive?
If you’ve ever compared the prices of the two, you’ve likely noticed that Ceylon Cinnamon costs 8-10 times more than Cassia Cinnamon.
Reasons Why Ceylon Cinnamon is More Expensive:
Limited supply: Only grows in Sri Lanka (authentic Ceylon Cinnamon cannot come from anywhere else).
Difficult harvesting process: Requires hand peeling and careful sun-drying to maintain quality.
Higher demand from premium markets: Mainly exported to Europe and specialty food markets.
Because Cassia is widely produced and much easier to harvest, it remains the cheaper alternative. However, if you want the best in taste, quality, and health benefits, Ceylon Cinnamon is worth the investment.
How to identify the Difference Between Ceylon and Cassia Cinnamon
Unfortunately, many stores label Cassia Cinnamon as “cinnamon” without specifying the type. If you want genuine Ceylon Cinnamon, look for the following:
How to Identify Ceylon Cinnamon:
Color: Light tan-brown
Texture: Soft, thin bark with multiple layers when rolled
Flavor: Mild, citrusy, and sweet
Price: More expensive than Cassia
How to Identify Cassia Cinnamon:
Color: Dark reddish-brown
Texture: Thick, rough bark with only a few layers when rolled
Flavor: Strong, spicy, and pungent
Price: More affordable and widely available
If you want authentic Ceylon Cinnamon, make sure to buy from trusted sources that clearly specify Ceylon (Sri Lankan) Cinnamon on the label.
Final Thoughts: Which Cinnamon Should You Choose?
The choice between Ceylon and Cassia Cinnamon comes down to your preferences and health considerations:
For daily use and health benefits? → Choose Ceylon Cinnamon (low in coumarin, milder, sweeter).
For bold flavors and affordability? → Choose Cassia Cinnamon (stronger taste, more budget-friendly).
If you’re a true cinnamon lover, investing in Ceylon Cinnamon will provide the best taste and health advantages. Just remember to always check the label before purchasing!