Cinnamon Types: Ceylon vs Cassia Guide

By Maya Gonzalez · September 30, 2026

Not All Cinnamon Is Equal

What most people call "cinnamon" is actually cassia. True cinnamon (Ceylon) is a different species with distinct flavor and health properties.

Ceylon Cinnamon (Cinnamomum verum)

Delicate, sweet, and complex with citrusy notes. Thin, layered bark that crumbles easily. Contains very low coumarin (0.004%), making it safer for daily consumption. More expensive and harder to find.

Cassia (Cinnamomum cassia)

Bold, spicy, and hot. Thick, hard bark in a single curl. Contains significant coumarin (1-5%), which can stress the liver in large doses. This is what most supermarkets sell as "cinnamon."

How to Tell Them Apart

Appearance: Ceylon has multiple thin layers (like a cigar); cassia is one thick curl
Texture: Ceylon crumbles easily; cassia is hard to break
Taste: Ceylon is subtle and sweet; cassia is strong and spicy
Label: Look for "Ceylon" or "Cinnamomum verum" on the package