Cinnamon vs Cassia: The Difference Every Buyer Should Know
The difference between Ceylon cinnamon and cassia — appearance, flavour, coumarin content, origins, grades and which to choose for retail, food manufacturing and health products.
Editorial disclosure: Pyalm publishes and maintains the products and free tools discussed on this site. Regulatory statements are linked to primary sources where applicable. No independent professional review is claimed unless a reviewer is explicitly named.
Much of what's sold as "cinnamon" around the world is actually cassia. Both are valuable, but they're different products, and buyers should know which they're getting.
Side by side
| Ceylon cinnamon | Cassia | |
|---|---|---|
| Species | Cinnamomum verum | Mainly Cinnamomum cassia, burmannii, loureiroi |
| Main origins | Sri Lanka, southern India | China, Indonesia, Vietnam |
| Quills | Thin, papery layers rolled together | Thick, hard, single layer |
| Colour | Light tan | Darker reddish-brown |
| Flavour | Delicate, sweet | Strong, spicy |
| Coumarin | Very low | Higher |
| Price | Higher | Lower |
Why coumarin matters
Coumarin is a natural compound with recommended intake limits in some markets, which is why products aimed at regular, high consumption (supplements, health foods) often specify Ceylon cinnamon.
Grades
Ceylon cinnamon is graded by quill thickness (names like Alba and Continental), and also sold as cuts and broken pieces. Cassia is sold as whole, broken, split and powder, often by volatile oil content.
Choosing
- Bakery and food manufacturing: cassia for strength and price
- Premium retail, health products: Ceylon
- Label honestly: describe which one it is
---
Source spices, coffee and pulses from Pyalm
We trade from Calicut (Kozhikode), India on the Malabar spice coast and Dubai, UAE, exporting to buyers across Europe and worldwide. Wholesale, private label and dropshipping. See products & grades, export & shipping and quality.
💬 Request a quote on WhatsApp or call +971 56 938 0690.