Quick answer: Ceylon cinnamon and cassia are two distinct species in the same laurel family. Ceylon cinnamon has thin sticks and a mild, delicate taste; cassia has a thicker bark and a more intense taste, with a markedly higher coumarin content. The country name on the label indicates origin, not species.
Under the word "cinnamon", there are in fact several barks from trees of the Cinnamomum genus. The two most often mentioned are Ceylon cinnamon (Cinnamomum verum) and Chinese cinnamon, called cassia (Cinnamomum cassia). They differ in the appearance of the bark, in taste and in their coumarin content. This page gives the markers to tell them apart.
Two species, one name
Ceylon cinnamon and cassia belong to the same botanical family, the laurel family, but they are two distinct species. In the trade, the word "cinnamon" on its own can refer to either one: to find out which species it is, check whether the label carries the botanical name, or the name of the country where the bark comes from.
The place name in "Ceylon cinnamon", "Chinese cinnamon" or "Madagascar cinnamon" indicates where the bark comes from, not the species on its own. A single species can be grown in several countries. That is why the Latin name remains a clear reference.
Telling them apart by sight and touch
- Ceylon cinnamon: thin sticks, crisp and easy to grind.
- Cassia: darker, thicker and rougher bark.
This difference in thickness is obvious as soon as you break a stick. A thin stick snaps cleanly and grinds to a powder in the mill with no effort. A thick bark resists, needs a sturdy grinder and leaves more fibres behind.
Differences in taste
Ceylon cinnamon is described as mild and delicate. Cassia has a more intense, spicier taste. It is readily used in dishes that call for a pronounced spice: simmered dishes, spice blends, hot drinks, pastries with a bold flavour. Ceylon cinnamon is suited to when a more subtle fragrance is wanted, for example in a custard, rice pudding or a delicate pastry.
Taste does not depend on species alone: the age of the bark, the drying, the format and freshness also play a part. Two cinnamons of the same species can therefore differ from one another.
Coumarin, a composition marker
Coumarin is a compound present in cinnamon. Its level differs markedly between the two species: cassia contains much more of it than Ceylon cinnamon. This is a composition marker that is cited in comparisons between species. This page does not give a figure on the subject; for precise values, refer to official texts and the opinions of health authorities.
And Madagascar cinnamon?
Our family grows cinnamon in Vangaindrano, in the southeast of Madagascar. The origin of a cinnamon is not enough to say which species it is: the same country can grow several species. To find out about the product, refer to the cinnamon product page in the shop. The Madagascar cinnamon page presents the spice, and the Madagascar spices page places cinnamon among the other spices.
What the species changes in cooking
In cooking, the species mainly affects the dose. An intense cinnamon is dosed more lightly: one pinch too many and it overpowers everything else. A mild cinnamon can take a more generous dose and pairs effortlessly with milk, fruit and vanilla. If you change species in a recipe, reduce or increase the quantity in small steps, tasting each time.
If a recipe does not specify the species, it generally relies on whatever cinnamon is available in its author's kitchen. In that case, start with half the dose, then add more.
How to choose according to use
- For infusing in a hot liquid, a thin stick releases its fragrance and is easily removed.
- For delicate pastry, a mild cinnamon leaves room for the vanilla, butter or fruit.
- For a simmered dish or a spiced drink, a more intense cinnamon supports the other spices.
- For grinding it yourself, a thin, brittle stick takes less effort.
The choice between stick and powder is a separate topic, covered on its own: see cinnamon stick or powder.
How to tell what you are buying
- Read the botanical name or the species on the label, when it is given.
- Look at the bark: thin and pale, or thick and dark.
- Taste a small piece, comparing the mildness and the intensity.
- Ask the seller for the species and origin, if they are not stated.
Frequently asked questions
What is the difference between Ceylon cinnamon and cassia?
Ceylon cinnamon is a thin, crisp, mild bark; cassia is a thicker, rougher, more intense bark, with more coumarin.
Does the country name on the label indicate the species of cinnamon?
Not on its own: the same species can be grown in several countries. The botanical name, when given on the label, is a clearer marker.
How can you tell Ceylon cinnamon apart from cassia by sight?
Ceylon cinnamon comes in thin sticks that snap cleanly; cassia has a darker, thicker, rougher bark.
Should the cinnamon dose be changed when switching species?
Yes: an intense cinnamon like cassia should be dosed more lightly, while a mild cinnamon like Ceylon can take a more generous dose. When switching, adjust in small steps while tasting.
Our products to go further: Madagascar Cinnamon
The Vanille Désiré team
