By Stabilicinn
Short answer: Ceylon cinnamon (Cinnamomum zeylanicum) comes from Sri Lanka, has thin, layered, papery bark and a mild, sweet flavor, and contains negligible coumarin. Cassia cinnamon (Cinnamomum cassia and related species) comes mainly from China, Vietnam and Indonesia, has a single thick, hard layer of bark and a strong, spicy flavor, and contains much more coumarin. Most cinnamon sold in North American grocery stores is Cassia.
Two spices, one name
“Cinnamon” is a common household name, but the word on a spice jar can describe the bark of several different trees. Most labels don’t say which one. If you don’t know the origin, you don’t really know what you’re consuming under the generic name, and the composition of cinnamon can vary considerably depending on its source.
Side-by-side comparison
| Ceylon (“true”) cinnamon | Cassia cinnamon | |
|---|---|---|
| Botanical name | Cinnamomum zeylanicum (C. verum) | C. cassia (C. aromaticum); also C. loureiroi (Saigon) and C. burmannii (Indonesian) |
| Main origin | Sri Lanka (also Madagascar, Seychelles) | China, Vietnam, Indonesia |
| Stick appearance | Many thin layers rolled together like a cigar; light tan | One thick layer curled inward from both sides; dark reddish-brown |
| Texture | Fragile; crumbles easily by hand | Hard; difficult to break or grind at home |
| Flavor | Delicate, sweet, subtle | Strong, hot, harsh |
| Coumarin | Negligible | Significantly high |
| Share of world supply | A small fraction | The majority |
| Price | Higher | Lower |
How to tell them apart at home
- Look at the end of the stick. Ceylon quills look like a rolled-up newspaper: many thin layers. Cassia looks like a single thick scroll, hollow in the middle.
- Try to snap it. Ceylon crumbles easily between your fingers. Cassia is woody and hard.
- Check the color. Ceylon is a light, warm tan. Cassia is darker and redder.
- Read the label. Look for “Ceylon,” “true cinnamon,” Cinnamomum verum or zeylanicum, and Sri Lanka as the origin. “Saigon,” “Korintje” and “Chinese cinnamon” are all Cassia types. A label that just says “cinnamon” is almost always Cassia.
- Look for certification. Sri Lanka’s Pure Ceylon Cinnamon seal identifies genuine Sri Lankan Ceylon cinnamon.
Ground cinnamon is much harder to identify by eye. Ground Ceylon tends to be lighter and finer, but the only reliable guide is the label and the seller’s sourcing.
Why the difference matters
For an occasional sprinkle on oatmeal, either kind is fine. Consumed in small quantities on an occasional basis, Cassia is perfectly safe. The difference matters when cinnamon becomes a daily habit, because Cassia contains a significantly high level of coumarin, a natural blood thinner and potential liver toxin, so it is not suitable for regular use in high concentrations. Ceylon cinnamon contains negligible amounts. Read more about coumarin.
That’s why Stabilicinn is made only from 100% Ceylon cinnamon, certified authentic from Sri Lanka.
Frequently asked
Is Saigon cinnamon the same as Ceylon?
No. Saigon cinnamon is a Vietnamese variety of Cassia.
Is “true cinnamon” the same as Ceylon cinnamon?
Yes. They are two names for the same spice.
Does Ceylon cinnamon taste weaker?
It tastes milder and sweeter, with more subtle, complex notes, rather than the hot “red-hot candy” flavor of Cassia.
Related: Glossary: Ceylon cinnamon · How Ceylon cinnamon is harvested