Ceylon cinnamon, often called “true cinnamon,” is prized for its delicate, subtly sweet flavour and its quality. Here is a simple guide to what it is, how it differs from the more common Cassia, and how to use it.
What is Ceylon cinnamon?
Ceylon cinnamon (Cinnamomum verum, meaning “true cinnamon”) comes mainly from Sri Lanka. It is harvested from the inner bark of the cinnamon tree, which dries into delicate, layered curls known as quills. Compared with the more common Cassia cinnamon, Ceylon has a lighter colour and a milder, more refined taste.
Ceylon vs Cassia
Cassia is the everyday cinnamon found in most supermarkets — stronger and more robust. Ceylon is more delicate and is generally regarded as the premium choice. One factual difference is coumarin, a compound found naturally in cinnamon: Ceylon contains significantly lower levels than Cassia. For a fuller comparison, see our guide to Ceylon vs Cassia cinnamon.
How to use Ceylon cinnamon
- Add to porridge, yoghurt or smoothies for warmth and aroma.
- Use in baking — cakes, buns and biscuits.
- Stir into curries, tagines and rice dishes.
- Brew a stick in hot water for a simple cinnamon infusion.
A convenient way to enjoy it
If you would rather not measure out powder, our Ceylon Cinnamon capsules use genuine Ceylon cinnamon — not Cassia — in a convenient vegan capsule, made in the UK.
Food supplements are not a substitute for a varied, balanced diet and a healthy lifestyle.