The Difference Between Cinnamon and Ceylon Cinnamon

Ceylon cinnamon’s English name is “Ceylon Cinnamon,” while regular cinnamon is called “Cassia.” In European countries, they are strictly differentiated, but in the United States, even regular cassia cinnamon can legally be labeled as “Cinnamon,” though it is not true cinnamon. Since much of the cinnamon we buy comes from the U.S., this distinction is important to know.

Ceylon cinnamon only grows in one region of the world, Sri Lanka, while cassia is produced in Vietnam, China, India, Indonesia, and other regions. The geographic and climatic conditions significantly affect the quality of the raw material, which is true for many products like coffee beans and cocoa beans. Because Sri Lanka is the only place where high-quality cinnamon is found, this affects its price—this is the first reason for the price difference.

The second reason is the cultivation and processing of Ceylon cinnamon. It takes four years for Ceylon cinnamon to be harvested. Workers must break the branches early in the morning when the bark is still moist, making it easier to process. If the branches are broken later in the day, the bark dries out quickly and becomes difficult to handle. Experienced workers use their hands to carefully scrape off the outer gray layer of the bark, revealing the white inner bark, which is then thinly cut and peeled. The thinner the bark, the higher the price, requiring highly skilled labor. After peeling, the bark is dried briefly in the sun, causing it to curl. The thinner pieces are then filled into the longer rolls of bark to prevent breakage. A skilled worker can produce about 3 pounds of cinnamon in a day (1 pound equals approximately 454 grams). In contrast, cassia requires far less time and effort. Cassia bark is tough and solid, with no filling in the curled layers, while Ceylon cinnamon is soft and delicate, requiring filling to prevent breakage.

Quality is another factor that makes Ceylon cinnamon more expensive. Cassia cinnamon has a strong aroma and is brown in color, while Ceylon cinnamon has a mild fragrance and a lighter, almost whitish color. Cassia contains a higher level of coumarin, about 5.0%, whereas Ceylon cinnamon contains only 0.004%. Coumarin is an organic compound that, when consumed in excess, can cause liver damage. The primary component of cinnamon is cinnamaldehyde, along with cinnamyl acetate and cinnamic acid. Ceylon cinnamon contains 80% cinnamaldehyde and 8%-15% eugenol, while cassia contains only 0%-4% cinnamaldehyde and 70%-90% eugenol. In terms of flavor, Ceylon cinnamon has a sweet note, while cassia tends to be bitter and spicy.