The Difference Between Ceylon Cinnamon and Cassia Cinnamon

Who doesn’t love a bit of cinnamon in their life?! The aromatic spice is full of incredible benefits for health, wellbeing and is so versatile.

Cinnamon is a spice created from the inner bark of the Cinnamomum tree. Strips of the inner bark are dried until they curl into rolls known as cinnamon sticks or quills. These can then be ground into powder or made into an extract.

What a lot of people don’t know is that there are different types of cinnamon. This article will briefly explain the two main types, Ceylon cinnamon which originates from Sri Lanka, and Cassia cinnamon, which originates from Southern China.

The unique properties of this spice come from its essential oils and compounds, particularly cinnamaldehyde. This compound gives cinnamon its flavour and aroma, and is also responsible for many of its health benefits. When it comes to colour, Ceylon Cinnamon is tan brown whereas Cassia Cinnamon takes some reddish dark brown.

Cassia cinnamon is the more common of the two cinnamons, this variety tastes stronger and hotter than Ceylon cinnamon, which has lighter and brighter citrus tones. Cassia is most commonly consumed around the world and is the cinnamon that is more often found in supermarkets as it’s a lot cheaper than Ceylon cinnamon and considered to be of lower quality.

Another note to be aware of is that Cassia cinnamon is found to be a very rich source of coumarin. This compound is found naturally in several plant species and can be harmful to our kidneys, lungs and liver. This is of course in large doses and doesn’t mean to cut cinnamon from your diet but instead try to source Ceylon cinnamon as this variety has very little amounts of the compound.

You can get your daily dose of quality organic cinnamon here, as well as many other organic spices.

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