| Ceylon Cinnamon | Cassia Cinnamon |
|---|---|
| Sri Lankan origin | Origin: China, India, Vietnam, Indonesia |
Soft & fragile. Easily breaks in tosmall pieces. | Hard & rough. Not Easy to break. |
A cinnamon stick made with multiple layers of filling inside an outer shell. | A hollow stick obtained after drying a single cinnamon bark. |
| Light brown in colour | Reddish dark brown in colour |
| More subdued, less bitter, and sweet finish flavour. It has a sweet aromatic smell | Strong, spicy-sweet flavor, and aroma. Its flavor is extremely bitter when compared to true cinnamon. It produces a burning aftertaste once consumed. |
| Only 0.00002-0.0035%Coumarin content | Cassia cinnamon has high level ofCoumarin (5%) a chemicalsubstance which can damage theliver. |
| No adverse health effects have been identified from long-term use. There are many health benefits to consuming true cinnamon. | Long-term use causes serious adverse health problems |
References:
- Pure Ceylon Cinnamon. (2025, August 05). “The Difference between Cassia & True Ceylon Cinnamon.” https://pureceyloncinnamon.edb.gov.lk/the-difference-between-cassia-and-true-ceylon-cinnamon/