Ceylon Cinnamon vs Cassia: What's the Difference?
Discover the key differences between Ceylon cinnamon and cassia. Learn why true cinnamon is better for health and flavour, and where to buy the best cinnamon in the UK.
Ceylon Cinnamon vs Cassia: A Complete Guide
If you've ever picked up a jar of cinnamon from the supermarket, there's a strong chance it wasn't actually true cinnamon. Most cinnamon sold in the UK is cassia , a closely related bark that looks similar but differs significantly in flavour, aroma, and health profile. Understanding the difference can transform the way you cook and bake.
What Is Ceylon Cinnamon?
Ceylon cinnamon (Cinnamomum verum) originates from Sri Lanka, formerly known as Ceylon. It's often called "true cinnamon" because it was the original spice traded along ancient spice routes. The bark is thin, delicate, and rolls into multiple layers, creating the distinctive quill shape you may have seen in specialty shops.
Key characteristics of Ceylon cinnamon:
- Colour: Light tan to golden brown
- Flavour: Subtle, sweet, and complex with citrus notes
- Texture: Soft, flaky bark that crumbles easily
- Coumarin content: Very low (0.004% on average)
What Is Cassia Cinnamon?
Cassia (Cinnamomum cassia) primarily comes from China, Indonesia, and Vietnam. It's the variety most commonly found on supermarket shelves because it's cheaper to produce and has a bolder, more pungent flavour.
Key characteristics of cassia:
- Colour: Dark reddish-brown
- Flavour: Strong, spicy, and somewhat harsh
- Texture: Thick, hard bark that forms a single curl
- Coumarin content: Significantly higher (up to 1%)
Why Does Coumarin Matter?
Coumarin is a naturally occurring compound found in cinnamon bark. In large amounts, it can be harmful to the liver. The European Food Safety Authority has set a tolerable daily intake of 0.1 mg per kilogram of body weight. Because cassia contains roughly 250 times more coumarin than Ceylon cinnamon, anyone who uses cinnamon regularly , in porridge, smoothies, or baking , should pay attention to which type they're consuming.
This is especially relevant if you enjoy adding cinnamon to your morning routine. With Ceylon cinnamon, you can use it liberally without concern.
Flavour Differences in Cooking
The flavour profiles of these two spices are remarkably different once you taste them side by side.
Ceylon cinnamon works beautifully in:- Delicate baked goods like pastries and biscuits
- Rice dishes and pilafs
- Light curries and coconut-based sauces
- Hot chocolate and chai
How to Tell Them Apart
If you're shopping for cinnamon, here are a few quick ways to identify what you're buying:
Where Does Sun & Spice Cinnamon Come From?
Our Ceylon Cinnamon is sourced directly from smallholder farms in southern Sri Lanka, where the climate and soil produce some of the finest cinnamon in the world. Each batch is hand-harvested, sun-dried, and graded before being packed and shipped to the UK.
We work with farmers who have perfected their craft over generations, ensuring every jar delivers the authentic, delicate flavour that sets true cinnamon apart.
Making the Switch
If you've been using supermarket cinnamon your entire life, switching to Ceylon may feel different at first. The flavour is lighter and more nuanced. You may find yourself using a touch more in recipes , and that's perfectly fine, given the low coumarin content.
A simple way to start:
- Replace your regular ground cinnamon with Ceylon Cinnamon in your next batch of porridge or banana bread
- Try it in a warming chai latte with fresh ginger
- Add a pinch to roasted root vegetables for a subtly sweet finish
Once you experience the difference, it's hard to go back.
Ready to taste the difference? Explore our Ceylon Cinnamon, sourced directly from Sri Lanka and delivered fresh to your door.