Look at the Stick's Structure
The most obvious difference is in the stick, or quill. Ceylon cinnamon sticks are made of many thin, paper-like layers of bark rolled together, resembling a delicate cigar that crumbles easily. Cassia cinnamon, on the other hand, is a single, thick layer of bark curled
into a hollow tube. It's much harder and woodier.
Check the Colour
Visual inspection is a quick test. Ceylon cinnamon has a light, tan-brown colour. Cassia is typically a darker, reddish-brown. This difference is also noticeable in the powdered form, though it can be harder to judge without a side-by-side comparison.
Feel the Powder's Texture
If you are buying ground cinnamon, the texture is a good clue. Because Ceylon quills are made of soft, fragile layers, they grind into a fine, soft powder. Cassia is much tougher, resulting in a coarser, more granular powder. The difference in texture can affect how smoothly the spice incorporates into drinks and desserts.
Analyse the Taste and Aroma
Ceylon cinnamon offers a delicate, sweet, and complex flavour with subtle floral and citrus notes. It complements other ingredients without overpowering them, making it ideal for desserts and nuanced dishes. Cassia delivers a strong, pungent, and spicy punch. Its flavour is less subtle and can have a slightly bitter aftertaste, which holds up well in robust curries and baked goods where a bold cinnamon flavour is desired.
Understand the Coumarin Content
This is a key difference from a health perspective. Coumarin is a natural compound that can be harmful to the liver in large or frequent doses. The vast majority of cinnamon sold globally is Cassia, which has high levels of coumarin—sometimes 250 times more than Ceylon. Ceylon cinnamon contains only trace amounts, making it a safer choice for people who consume cinnamon daily for health reasons.
Know Their Origins
As its name suggests, Ceylon cinnamon (Cinnamomum verum, meaning 'true cinnamon') is native to Sri Lanka (formerly Ceylon) and southern India. Sri Lanka still produces 80-90% of the world's supply. Cassia cinnamon (Cinnamomum cassia) primarily comes from China, Indonesia, and Vietnam. Most of the cinnamon available in Indian supermarkets is the less expensive Cassia variety.
Compare the Price and Availability
If you find cinnamon that seems very inexpensive, it is almost certainly Cassia. Ceylon cinnamon is significantly more expensive. This is due to the limited growing region and the highly skilled, labour-intensive process required to harvest and hand-roll the delicate inner bark. Cassia is cheaper because the trees grow faster and the bark is easier to harvest. You will likely find Ceylon cinnamon in specialty stores or online, where it will be clearly labelled as 'Ceylon' or 'Cinnamomum verum'.
