The Cinnamon Mystery: Two Spices, One Name

It sits quietly in your kitchen cupboard. You sprinkle it over your morning oats. Stir it into your coffee. Bake it into cinnamon rolls. Maybe you've even started adding it to smoothies after hearing about its health benefits. It's one of the oldest and most beloved spices in the world. 

And yet... There's a good chance you've never actually tasted true cinnamon. That isn't marketing hype, it's a botanical fact. 

Most of the "cinnamon" sold in supermarkets isn't True Cinnamon (Cinnamomum verum). Instead, it's Cassia, a closely related spice that looks similar but differs in flavour, composition and how it's traditionally used. Once you know the difference, you'll never look at your spice rack the same way again. 

Imagine two siblings. They share a family name, but they couldn't be more different. One grows in the lush tropical forests of Sri Lanka, where skilled artisans still hand-peel the delicate inner bark using techniques passed down through generations. This is Ceylon Cinnamon, the original spice that ancient kingdoms prized, traders protected with myths, and European empires crossed oceans to control. The other grows across China, Indonesia and Vietnam. Known collectively as Cassia, it grows faster, produces thicker bark and is far less expensive to cultivate. 

Today, both are commonly sold under one simple name: Cinnamon. And that's where the confusion begins. 

If you've only ever used supermarket cinnamon, you may be surprised by Ceylon cinnamon. Ceylon is naturally sweet, warm and delicate, with subtle citrus and floral notes that enhance food without overpowering it. Cassia is bolder, spicierand more intense.  

But flavour isn't the most important difference. Hidden within the bark is a naturally occurring compound called coumarin. Coumarin is found in many plants, but high, long-term intake has been associated with liver toxicity in susceptible individuals. Because of this, the European Food Safety Authority has established a tolerable daily intake for coumarin. 

Here's what many people don't realise: Cassia cinnamon contains dramatically more coumarin than Ceylon cinnamon. What researchers do consistently agree on is that Ceylon cinnamon naturally contains much lower levels of coumarin, making it the preferred choice for people who consume cinnamon regularly. 

How Can You Tell the Difference? The whole cinnamon sticks reveal the answer immediately. Ceylon cinnamon is made up of many thin, delicate layers. It's light golden-brown, soft and easy to crumble. Cassia is thicker, darker and formed from a single hard layer of bark. If you're buying ground cinnamon, look for the botanical name Cinnamomum verum or the words "Ceylon Cinnamon" or "True Cinnamon." Otherwise, it's often impossible to know which species you’re getting. 

At The Auburn, we believe authenticity matters. That's why we source only 100% pure Ceylon Cinnamon (Cinnamomum verum) directly from the101-year-old family plantation in Sri Lanka, the birthplace of true cinnamon. Every batch is carefully selected for its purity, naturally delicate flavour and exceptional quality, with no blending or substitution with cheaper Cassia varieties. 

After all, if you're choosing the spice that kings once treasured, explorers crossed oceans to find, and generations have trusted for centuries... why settle for anything less than the original? Choose true cinnamon. Choose purity. Choose The Auburn.