Micro Ingredients Blog

Ceylon vs Cassia Cinnamon: What's the Difference?

Ceylon and cassia are both real cinnamon, but they come from different trees. In the Ceylon vs cassia cinnamon comparison, Ceylon (Cinnamomum verum) is the pale, mild, many-layered bark from Sri Lanka with only traces of a natural compound called coumarin, while cassia is the darker, hotter, thicker bark that fills most US spice jars and carries far more of it. Which one belongs in your kitchen depends on how much cinnamon you use and how often. Table of Contents Ceylon vs Cassia Cinnamon at a Glance The Four Species Sold as Cinnamon How Ceylon and Cassia Taste Coumarin: The Difference You Can Measure How Much Cassia Fits a Daily Limit How to Tell Ceylon and Cassia Apart Which Cinnamon to Choose FAQ Ceylon vs Cassia Cinnamon at a Glance Feature Ceylon Cassia Species Cinnamomum verum C. cassia, C. burmannii, C. loureiroi Grown mainly in Sri Lanka China, Indonesia, Vietnam Stick Many thin layers, crumbly One thick layer, hard Color Light tan Darker reddish-brown Flavor Mild, sweet, lightly floral Hot, sharp, intense Coumarin Traces Around 3,000 mg per kg on average On a US label "Ceylon" or the species name Usually just "cinnamon" Price Higher Lower The Four Species Sold as Cinnamon Cinnamon is the dried inner bark of trees in the Cinnamomum genus, and four of them reach store shelves. The NIH's page on cinnamon describes Ceylon cinnamon, sometimes called "true" cinnamon, as growing primarily in Sri Lanka, and cassia as the type most commonly sold in North America. Cassia is not a single plant: Chinese cassia (Cinnamomum cassia) is the classic dark, strong cinnamon. Indonesian cassia (Cinnamomum burmannii), also sold as Korintje, is the everyday supermarket type. Saigon cinnamon (Cinnamomum loureiroi) comes from Vietnam and is known for a particularly intense flavor. All three are sold in the US simply as "cinnamon." When researchers ran chemical profiles on store-bought cinnamon, cinnamon-flavored foods, and cinnamon supplements purchased in the US, the profiles pointed to Indonesian cassia. How Ceylon and Cassia Taste Cassia is the flavor most Americans know as cinnamon: hot, sharp, and strong enough to stand up to butter and sugar in cinnamon rolls or to the other spices in a chai blend. Ceylon is quieter. It tastes sweeter and more delicate, and it blends into a dish instead of leading it, which suits custards, poached fruit, coffee, and rice pudding. Part of that difference shows up in the lab. When four cinnamon species were profiled side by side, Ceylon bark had the highest share of eugenol, the aromatic compound that also gives cloves their scent, and its overall chemical fingerprint separated cleanly from the three cassia types. Coumarin: The Difference You Can Measure Coumarin is a natural aroma compound found in several plants, including tonka beans and sweet woodruff. Among cinnamons, it is concentrated in the cassia group, and the measured numbers are far apart: In authenticated bark samples, Ceylon contained only traces of coumarin, while all three cassia species contained substantial amounts, with Saigon and Indonesian cassia the highest. In 60 packages of ground cinnamon from twelve brands sold in Czech stores, none labeled by species, brand averages for coumarin ranged from 2,650 to 7,017 mg per kg. A Ceylon sample brought directly from a Sri Lankan plantation for comparison had none detectable. Germany's food safety institute reports that cassia averages about 3,000 mg of coumarin per kg, with the highest readings near 10,000 mg per kg. Cassia is also inconsistent. In one analysis, sticks from just two packages ranged from undetectable to about 10,000 mg per kg, and bark samples taken from a single tree varied widely too. You can't know the coumarin level of a given cassia jar, and the label won't tell you. In the US, coumarin that occurs naturally in an ingredient such as cinnamon isn't regulated. Europe caps it in finished foods, at 50 mg per kg for cinnamon bakery items and 5 mg per kg for desserts, yet sets no limit for cinnamon sold as a spice. How Much Cassia Fits a Daily Limit European food safety regulators set a tolerable daily intake for coumarin of 0.1 mg per kg of body weight. That is the amount considered fine to take in every day for a lifetime, and it is built to cover the most sensitive people. For a 132-pound (60 kg) adult, the limit works out to 6 mg of coumarin a day. At cassia's average level, that is about 2 grams of cassia cinnamon. A level teaspoon of ground cinnamon weighs about 2.6 grams by the USDA's measure, so the daily figure is about three-quarters of a teaspoon. The same German institute notes that going slightly over the limit for a week or two is not a health concern, and the NIH says cinnamon is likely safe in the amounts commonly used in food. The question only comes up for people who eat cinnamon in larger amounts every day: a heaping spoonful in oatmeal each morning, cinnamon tea, or cinnamon capsules. If you are pregnant, nursing, have a health condition, or take medication, check with your doctor before using cinnamon in supplement amounts. How to Tell Ceylon and Cassia Apart Whole sticks are easy. A cassia stick is a single thick layer of bark curled into a hard, hollow roll. A Ceylon stick is made of many thin layers rolled together, so the cut end looks densely packed, like the end of a cigar, and it crumbles between your fingers. Ground cinnamon is another matter. Ceylon powder tends to be a lighter tan and cassia a deeper reddish-brown, but color shifts with grind and age, and even food safety officials say the two are hard to tell apart as powder. Read the label instead: Ceylon: the package says "Ceylon," "true cinnamon," or Cinnamomum verum, and often lists Sri Lanka as the origin. Cassia: the package says "cinnamon," "cassia," "Saigon," "Vietnamese," or "Korintje." Supplements deserve the same check. The NIH points out that cinnamon products may not clearly state which species or plant part they contain, so look for the species name in the Supplement Facts panel. Which Cinnamon to Choose Neither type is the better cinnamon for everyone. Match it to how you use it: Occasional baking: cassia works well. The flavor is bold, the price is low, and a few batches of cookies a month keep the amounts small. A daily habit: if cinnamon goes into your coffee, oatmeal, or smoothie every day, Ceylon keeps coumarin out of the equation without measuring anything. Capsules or softgels: a supplement is a daily, concentrated serving by design, and how much coumarin a cinnamon supplement contains depends on the type of cinnamon used and how it is processed. Our Ceylon cinnamon softgels list 600 mg of Ceylon cinnamon extract (Cinnamomum verum bark) per three-softgel serving, which the product page describes as a 7,200 mg equivalent dose, along with MCT oil from coconut. For the kitchen, our organic Ceylon cinnamon powder is a single ingredient sourced from Sri Lanka, with a serving of one 2-gram scoop. Whichever you buy, treat cinnamon as a spice and a routine, not a treatment. Related reading: Berberine Supplement Guide: Cinnamon, Chromium, Timing, and What the Label Should Say FAQ Is grocery store cinnamon cassia or Ceylon? Usually cassia. Unless the label says Ceylon or Cinnamomum verum, cinnamon sold in the US is most often one of the three cassia species. Is Saigon cinnamon cassia or Ceylon? Saigon cinnamon is a cassia type, Cinnamomum loureiroi, grown in Vietnam. It is known for its intense flavor and tested among the highest for coumarin. Can you substitute Ceylon for cassia in recipes? Yes, measure for measure. Ceylon is milder, so add a little more if you want the stronger flavor a cassia-based recipe was written for. Is Cinnamomum zeylanicum the same as Ceylon cinnamon? Yes. Cinnamomum zeylanicum is an older botanical name for Cinnamomum verum, so a label showing either name is Ceylon cinnamon. Start with the jar already in your pantry. If its label doesn't name the species, treat it as cassia and save it for baking days. For the cinnamon you reach for every morning, we'd pick one that says Cinnamomum verum.