Most of the cinnamon on grocery-store shelves isn't the cinnamon many people picture. There are two main types Ceylon and cassia and while they're related, they're genuinely different spices. Here's how to tell them apart and when to use each.
The Two Main Types of Cinnamon
Ceylon cinnamon is often called “true cinnamon.” It comes primarily from Sri Lanka and is prized for its delicate, sweet, subtly citrusy flavor. Cassia cinnamon is the more common, less expensive variety found in most supermarkets and pre-ground spice jars it has a bolder, spicier, more intense taste.
How to Tell Them Apart
- Appearance: Ceylon sticks (quills) are made of many thin, papery layers rolled up like a cigar, they crumble easily. Cassia sticks are thicker, harder, and usually a single tightly curled layer.
- Color: Ceylon tends to be a lighter tan; cassia is a darker reddish-brown.
- Flavor: Ceylon is delicate, sweet, and complex. Cassia is strong, hot, and “cinnamon-forward.”
- Coumarin: This is the big one. Cassia is naturally high in a compound called coumarin, while Ceylon cinnamon is very low in it. That's a key reason many people who use cinnamon daily prefer to reach for Ceylon.
Which Should You Use?
For everyday cooking where you want a punchy cinnamon hit think cinnamon rolls or a sprinkle on toast cassia does the job. But for anything where you'll taste the cinnamon on its own, or if you enjoy cinnamon regularly, Ceylon is the more refined, low-coumarin choice. Its gentle sweetness shines in tea, coffee, oatmeal, baking, and warm drinks like golden milk.
Try True Ceylon Cinnamon
At Valhalla Farms we source authentic, low-coumarin Sri Lankan Ceylon cinnamon in small batches. Reach for whole Ceylon cinnamon sticks to infuse drinks and simmer pots, or keep organic ground Ceylon cinnamon on hand for baking and coffee. Browse the full Ceylon cinnamon collection to find your favorite. 🌿