Cinnamon is one of the most beloved spices in the world, but the jar in your pantry may not be the type you think. The two most common kinds are Ceylon and Cassia. Here is how they differ in flavor, appearance, and everyday use.
The Main Cinnamon Types
Ceylon cinnamon, often called true cinnamon, comes from the Cinnamomum verum tree and is native to Sri Lanka and parts of India. Cassia cinnamon comes from Cinnamomum cassia and is far more common in grocery stores because it is affordable and strong-flavored.
How to Tell Them Apart
- Ceylon: light tan, thin, layered bark that is easy to break, with a delicate, sweet flavor.
- Cassia: darker, thicker, harder sticks with a bold, spicy, slightly sharp flavor.
Flavor and Cooking
Ceylon suits mild dishes, custards, and fine desserts, where you want a refined, floral sweetness. Cassia stands up to hearty baking, curries, and spice mixes where you want a bold cinnamon punch.
A Note on Coumarin
Cassia naturally contains much more coumarin than Ceylon. If you use cinnamon in larger amounts every day, it is worth reading up on it, and you may want to talk with a healthcare professional about what is right for you. For a sprinkle on oatmeal or in tea, both are used in ordinary culinary amounts.
A Third Option: Meghalaya Cinnamon
Our Aromatic 3Hills Cinnamon comes from three hill regions of Meghalaya, in Northeast India. It has a rich, floral aroma and a flavor between delicate Ceylon and sharper cassia. Read more in our guide to Meghalaya cinnamon, or compare aroma in What Is the Most Aromatic Cinnamon?
