Ceylon vs Cassia Cinnamon

with Organic Ground Cinnamon Organic Ground Ceylon Cinnamon

This common spice is a mainstay of most kitchens. Delicious in sweet treats and hearty oatmeal, and a unique twist in savoury meals, Cinnamon has a warm, slightly spicy taste that lends well to a variety of dishes.

Did you know there is more than one kind of Cinnamon? And did you know that the different types of Cinnamon will affect your health differently? We want to share the differences between our Ceylon vs Cassia Cinnamon, and give you some very important information you need to know for your pantry.

Differences of Ceylon vs Cassia

The two major types of Cinnamon both come from the bark of trees in the Lauraceae family. Cassia Cinnamon is most readily found in your local supermarket. Cassia Cinnamon is usually darker in colour. Ceylon Cinnamon is a bit more exotic and can come at a steeper price. Ceylon has a lighter and more golden colour. 
Ceylon is known as True Cinnamon while Cassia Cinnamon is famous for being used for baking. 

The two are harvested differently and produce two products distinct in smell, taste, and chemical makeup. Cassia Cinnamon is your run-of-the-mill Cinnamon that comes from a thick bark that provides an intense flavour when ground. A little can go a long way when used at home for baking. It is a perfect addition to your Cinnamon buns!


Health Benefits of Ceylon and Cassia

Ceylon Cinnamon has a sweeter, more delicate flavour than Cassia does, which may make it preferable for flavouring desserts and lighter dishes.

An important distinction between the two is the difference in the amount of coumarin. Coumarin is a naturally occurring sweet-smelling compound found in a wide variety of plants. It contributes a pleasant note of vanilla, citrus fruits, and green tea, but the main source of coumarin in the human diet is Cassia Cinnamon.

Large amounts of coumarin, especially prolonged daily use, could potentially cause health problems like liver damage.

High coumarin concentrations can be found in Cassia Cinnamon, whereas the Ceylon Cinnamon contains only traces.  That means if you are looking to add all the health benefits of Cinnamon to your diet, Ceylon would be what you want to add to your shopping list!


Cinnamon has traditionally been used for many health purposes and evidence suggests it can have beneficial cardiovascular effects. Most effects are the result of cinnamaldehyde, a compound present in all Cinnamon varieties.

The two types of Cinnamon can be used interchangeably in most baking, though Cassia’s more assertive flavour lends itself to robust sweets such as Cinnamon rolls and savory dishes. Ceylon’s delicacy makes it better for lighter pastries.


Here are some of our favourite recipes using Ceylon Cinnamon:
Here are some of our favourite recipes using Cassia Cinnamon:

Connect with us!

We would love to hear what you prefer using at home, is it Cassia or Ceylon? Share some recipe tips with us on Facebook, Instagram, or Pinterest and we will try and feature them in our next blog post!

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