When shopping for cinnamon, many people don’t realise there are actually two main types available: Ceylon cinnamon and Cassia cinnamon. They may look similar on the shelf, but they differ in origin, flavour, texture, and quality.

Understanding the difference can help you choose the right cinnamon for your cooking, baking, and everyday use.

What is Ceylon Cinnamon?

Ceylon cinnamon is often known as “true cinnamon” and is native to Sri Lanka, formerly called Ceylon, which is where it gets its name. It is considered the premium variety due to its delicate flavour and traditional harvesting methods.

Ceylon cinnamon comes from the inner bark of the cinnamon tree. The bark is carefully peeled and rolled into thin, soft layers that create the familiar quill shape.

What is Cassia Cinnamon?

Cassia cinnamon is the more common and lower-cost variety found in many supermarkets. It is usually sourced from countries such as China, Indonesia, and Vietnam.

Cassia bark is thicker, harder, and darker in colour than Ceylon cinnamon. Its flavour is stronger, spicier, and more intense.

Key Differences Between Ceylon and Cassia

1. Flavour

• Ceylon cinnamon has a mild, sweet, citrusy flavour with subtle warmth.
• Cassia cinnamon has a bold, spicy, sharper taste.

Ceylon is ideal for recipes where you want balance and natural sweetness, while Cassia gives a stronger punch.

2. Appearance

• Ceylon quills are light brown, soft, and made of many delicate layers.
• Cassia sticks are darker, thicker, and usually consist of one hard curled layer.

3. Coumarin Content

Cassia cinnamon contains significantly higher levels of coumarin, a naturally occurring compound that may be unsuitable in high amounts if consumed regularly.

Ceylon cinnamon contains much lower levels, making it the preferred option for frequent use.

4. Price and Quality

Ceylon cinnamon is more labour-intensive to harvest and is often considered a higher-grade spice, which is reflected in the price. Cassia is cheaper and mass-produced.

Which Cinnamon is Best?

If you want a richer supermarket-style cinnamon hit for occasional baking, Cassia may suit you.

If you prefer a smoother, more refined flavour and want a cinnamon suitable for regular use, Ceylon cinnamon is often the better choice.

Why Choose Sri Lankan Ceylon Cinnamon?

Sri Lanka is world-renowned for producing the finest Ceylon cinnamon. The island’s climate, soil, and generations of expertise create cinnamon with exceptional aroma, flavour, and quality.

At Island Source, we believe ingredients should be pure, natural, and honestly sourced. That is why authentic Sri Lankan Ceylon cinnamon remains one of the most valued spices in kitchens around the world.

Final Thoughts

Ceylon and Cassia may both be called cinnamon, but they are not the same product. If quality, flavour, and authenticity matter to you, Ceylon cinnamon stands in a class of its own.