Ceylon Cinnamon vs Cassia
Choose real cinnamon. Taste the difference.
Feel the difference.
what is True Cinnamon?
History of Ceylon Cinnamon
Ceylon cinnamon (Cinnamomum verum), often called true cinnamon, is native to Sri Lanka and has been treasured for over 2,000 years. Ancient traders from Arabia, China and Europe prized Sri Lanka as the sole natural source of the world’s finest cinnamon, making it one of the most valuable spices in history.
In the early 16th century, the Portuguese arrived in Sri Lanka and quickly recognised the strategic importance of cinnamon. By controlling coastal regions, they attempted to dominate
the global cinnamon trade and extract tribute from local producers. In 1658, the Dutch displaced the Portuguese and established a formal monopoly through the Dutch East India Company (VOC), tightly controlling production, pricing and export of Ceylon cinnamon to Europe. This monopoly made cinnamon one of the most profitable commodities of the era.
When the British took control of Sri Lanka in 1796, they sought to weaken this monopoly by cultivating cinnamon in South India and Madagascar and by promoting cassia — a cheaper,
stronger-tasting substitute — to reduce global dependence on true Ceylon cinnamon. Despite these efforts, Europe continued to recognise the superior quality, safety and delicate flavour of true Ceylon cinnamon. Its naturally low coumarin content and refined aroma clearly distinguish it from cassia. To protect its authenticity and origin, Ceylon cinnamon has been granted Protected Geographical Indication (GI) status in the EU, confirming that genuine Ceylon cinnamon originates only from Sri Lanka.
Today, Ceylon cinnamon remains a symbol of Sri Lanka’s heritage, craftsmanship and natural wellness — still hand-harvested using traditional methods passed down through generations. It stands not just as a spice, but as a legacy of origin, purity and trust.
How to Identify True Ceylon Cinnamon
True Ceylon cinnamon (Cinnamomum verum — also historically referred to as Cinnamomum zeylanicum) is known as true cinnamon and is prized for its delicate flavour, purity and suitability for daily wellness use. It is traditionally sourced only from Sri Lanka.
What it looks like (sticks / quills):
- Thin, soft quills with multiple fine layers
- Rolled like a tight scroll with many inner folds
- Light golden to warm tan colour
- Breaks easily (not thick or woody)
What it smells and tastes like:
- Mild, naturally sweet aroma
- Gentle citrus and floral notes
- Smooth taste (not harsh or “hot”)
What it looks like (powder):
- Light brown and silky-fine
- Blends smoothly into drinks
Check the label for authenticity —
look for:
- “Ceylon Cinnamon”
- “Cinnamomum verum” or “Cinnamomum zeylanicum”
- “Product of Sri Lanka”
Why wellness lovers choose it
Ceylon cinnamon contains very low coumarin, making it a safer option for regular use compared to cassia cinnamon.
what is Cassia?
Understanding Cassia
Cinnamon is treasured across cultures for its warmth and aroma, yet not all cinnamon is created equal. Cassia, the most commonly available variety worldwide, offers bold intensity but differs greatly from true cinnamon in refinement, structure and wellness suitability.
Appearance
Cassia is distinguished by its thick, woody bark and deep reddish-brown tone. Each stick is formed from a single curl, giving it a dense, rigid structure that snaps cleanly when broken.
Inner Structure
When viewed closely, cassia reveals a hollow centre and one thick layer of bark, an unmistakable contrast to the delicate, layered form of true cinnamon.
Aroma & Taste
Cassia delivers a powerful, sharp heat with a lingering spiciness. Its assertive flavour profile can feel overwhelming, especially in wellness infusions or daily rituals.
Ground Form
In powder form, cassia appears darker and heavier in colour, reflecting its stronger concentration of natural compounds.
Labelling Insight
Products labelled simply as “cinnamon” typically contain cassia. Botanical names such as Cinnamomum cassia, Cinnamomum burmannii, or Cinnamomum loureiroi are also indicators.
Cassia naturally contains elevated levels of coumarin, a compound that may be toxic to the liver when consumed frequently or in large amounts. For this reason, cassia is only suitable reserved for occasional culinary use rather than long-term or daily wellness practices.
Ceylon Cinnamon vs Cassia
Feature
Stick structure
Colour
Taste
Coumarin content
Best use
Common origin
Ceylon Cinnamon
Thin, soft, multiple fine layers
Light golden-brown
Mild, sweet, delicately aromatic
Very low (safer for daily use)
Daily wellness drinks & long-term use
Sri Lanka
Cassia
Thick, hard, single curl
Dark reddish-brown
Strong, sharp, spicy
High (potentially toxic in excess)
Occasional cooking & baking
China, Indonesia, Vietnam
Not All Cinnamon Is the Same
Know the Difference
Reasons to Switch to Real Cinnamon Today
Cinnamon for Blood Sugar Balance & Diabetes Support
Cinnamon is widely valued for its role in supporting healthy blood sugar balance. Rich in natural antioxidants, it may help improve insulin sensitivity and slow the release of sugar into the bloodstream, making it a gentle, supportive choice for people managing or aiming to prevent diabetes as part of a balanced lifestyle.
Safer for Everyday Use
Real cinnamon—Ceylon cinnamon—contains negligible coumarin, making it suitable for daily enjoyment. Unlike cassia, it’s gentle on the body and supports long-term wellness.
A Refined, Naturally Sweet Flavour
Ceylon cinnamon offers a light, citrus-kissed sweetness with no harsh bitterness. It enhances food and beverages with elegance rather than overpowering them.
Supports Long-Term Wellness
Ceylon cinnamon is naturally gentle and suitable for consistent use, making it ideal for wellness rituals, functional drinks and daily nourishment.
Why Sri Lankan Cinnamon Is the Gold Standard of Spice
Sri Lanka is the only true home of Ceylon cinnamon, a spice revered for its purity, craftsmanship and refined flavour. For centuries, this island has perfected the art of cultivating what the world now recognises as True Cinnamon.
Unmatched Purity
Sri Lankan cinnamon contains negligible levels of coumarin, making it safe for daily use. Unlike common cassia varieties, it delivers wellness without compromise.
Naturally Refined Flavour
Its taste is light, citrusy, and delicately sweet, never harsh or overpowering. This elegant profile enhances food and beverages rather than masking them.
A Legacy of Rarity and Prestige
Once traded for gold and sought by royalty, Sri Lankan cinnamon has long symbolised luxury, wellness and exclusivity.