Not all cinnamon is the same. The two main types — Ceylon and Cassia — look similar on the shelf but differ in origin, flavour and price. Here is how to tell them apart and choose the right one.
The two main types of cinnamon
Ceylon cinnamon is often called “true cinnamon.” It comes mainly from Sri Lanka and has a lighter, more delicate, subtly sweet flavour.
Cassia cinnamon is the more common, less expensive type found in most supermarkets. It has a stronger, spicier, more robust flavour.
How to tell them apart
The easiest way is to look at the quills (sticks). Ceylon quills are thin and made of many soft, fragile layers rolled together, like a cigar. Cassia is a single thick, hard layer that curls inward from both sides. Ground cinnamon is harder to tell apart by eye, so the source on the label matters.
Coumarin: a key difference
One well-documented difference is coumarin, a compound found naturally in cinnamon. Ceylon cinnamon naturally contains significantly lower levels of coumarin than Cassia. This is simply a compositional fact about the two plants, and one reason Ceylon is often regarded as the premium choice.
Which should you choose?
- For everyday baking where you want a strong, familiar cinnamon hit, Cassia does the job.
- For a more delicate flavour, or if you simply prefer true cinnamon, Ceylon is the one to reach for.
Our Ceylon Cinnamon capsules use genuine Ceylon cinnamon — not Cassia — in a convenient vegan capsule. You can also browse our full range of herbal capsules and supplements.
Food supplements are not a substitute for a varied, balanced diet and a healthy lifestyle.