SpiceSpotter

Cinnamon vs Cassia: Know the Difference

Cinnamon vs Cassia: Know the Difference

By Ryan Tanaka · October 17, 2026

Two Barks, One Name

What most Americans call 'cinnamon' is actually cassia — a related but distinct species. True cinnamon (Ceylon) and cassia offer different profiles.

True Cinnamon (Ceylon)

Pale tan, thin, crumbly bark. Flavor is delicate, floral, citrusy. Lower in coumarin (0.004%), making it safer for daily consumption.

Cassia

Dark reddish-brown, thick, hard bark. Bold, spicy-sweet flavor. Higher coumarin content (0.4-0.8%) — excessive intake may stress the liver.

How to Tell Them Apart

Look: Ceylon is thin, layered, crumbly. Cassia is thick, hard.
Smell: Ceylon is subtle. Cassia is intense.
Price: Ceylon costs 3-5x more.
Origin: Ceylon from Sri Lanka. Cassia from China/Vietnam.

When to Use Each

Use Ceylon for desserts, hot chocolate, horchata. Use cassia for mulled wine, apple pie, barbecue rubs. For daily use, choose Ceylon.