Cassia vs. Ceylon: Basic Differences of 2 Cinnamon Kinds
Cinnamon, a warm and aromatic spice, has been a treasured ingredient for centuries. It adds depth and warmth to dishes across the globe. But the familiar name “cinnamon” has two distinct varieties, each offering unique flavor and properties. This post is about Cassia vs. Ceylon cinnamon, and how to differentiate them.
1. Ceylon Cinnamon – True Cinnamon
Ceylon cinnamon originates from Sri Lanka and is considered the “true” cinnamon. People meticulously harvest Ceylon cinnamon by hand. They use only the thin inner bark of the Cinnamomum zeylanicum tree to roll. This delicate process results in thin, fragile sticks with a light brown color. The flavor of Ceylon cinnamon is a delicate sweetness with subtle warmth and hints of citrus and clove. Additionally, Ceylon cinnamon offers potential health benefits, including blood sugar regulation and improving heart health. Nowadays, Sri Lanka and Indonesia are the biggest suppliers of Ceylon cinnamon.
2. Cassia Cinnamon from Vietnam – Yen Bai product
More popular and commercially available than Ceylon. Cassia cinnamon originates from Southeast Asia, particularly China and Vietnam. Unlike Ceylon, Cassia cinnamon utilizes a thicker bark layer from Cinnamomum cassia. This results in thicker, sturdier sticks with a reddish-brown hue. Cassia cinnamon offers a stronger flavor compared to its Ceylon one. Also, it offers a more intense sweetness, often described as pungent, with a pronounced heat. However, remember that Cassia cinnamon contains higher levels of coumarin that can be harmful in large quantities. Currently, Vietnam is a larger producer and exporter of Cassia cinnamon by taking advantage of the growing region Yen Bai.
| Feature | Ceylon Cinnamon | Cassia Cinnamon |
| Origin | Sri Lanka | Southeast Asia (China, Vietnam) |
| Processing | Thin inner bark | Thicker outer bark |
| Appearance | Thin, fragile sticks, light brown color | Thicker, sturdier sticks, reddish-brown color |
| Flavor profile | Delicate sweetness, subtle warmth, hints of citrus and clove | Stronger sweetness, pungent, pronounced heat |
| Coumarin content | Lower | Higher |
3. Cassia vs. Ceylon: Choosing the Right Cinnamon
The choice between Ceylon and Cassia cinnamon depends on the flavor profile and potential health considerations. If you seek delicate sweetness and warmth, Ceylon cinnamon is the ideal choice. Its lower coumarin content makes it a good option for those who plan to consume larger quantities. However, if you prioritize affordability and a stronger cinnamon flavor, Cassia cinnamon might be suitable. Just consider the moderation when taking coumarin from Cassia.
Conclusion: Ceylon cinnamon and Cassia cinnamon offer distinct uniqueness to your cuisine. Ceylon cinnamon provides a touch of elegance and subtlety, while Cassia cinnamon delivers a bolder and more robust flavor.
Havigo Company Limited operates in the field of agricultural export. We wish to bring high-quality Vietnamese agricultural products such as spices, rice, beans, and fruits… to the world. We supply you with high-quality products at the best price. If you find interest in importing Vietnamese Cassia Cinnamon, please contact us for better support via WhatsApp: +84 979 58 58 56.