4 Main Types of Cinnamon and How to Choose the Best: A Complete Guide by DRUERA

Many sweet and savory recipes benefit from a dash or two of cinnamon, however, only few mention which type of cinnamon to go for.  

At DRUERA, our journey with cinnamon began in 2005, when our family, deeply rooted in Sri Lanka, decided to share the island's exceptional spices with the world. We realized that many people weren't aware of the differences between cinnamon varieties, and that many commercial cinnamon sources lacked the quality and transparency we knew was possible.

This inspired us to source the highest quality cinnamon from Ceylon and educate consumers about its benefits. We've been directly involved in the process, from hand-picking our supplier to daily grinding, and have seen first hand how this impacts the taste.

75% of cinnamon sold globally is Cassia, but did you know its coumarin content can exceed safe limits with daily use?" (Source: NIH, 2012).

Cinnamon, often present in numerous kitchens worldwide, comes in 4 varieties. It is obtained from the bark of different types of cinnamon trees and has a lengthy tradition of application in both culinary and medicinal practices.

Whether ground and incorporated into baked items or kept whole for infusion in a rich beverage, cinnamon provides an sophisticated distinct taste. 

However, certain types of cinnamon are safer for your health and more appropriate for sweet and savory dishes. The main distinctions are found in the chemical makeup of the tree that produces the cinnamon.  

4 Main Types of Cinnamon

Let's break down the cinnamon scene! There are 4 major types you need to differentiate, each with its own vibe.

So, while you shop, consider what meals you're preparing. Looking for something gentle and nutritious? Choose Ceylon. Looking for a strong burst of flavor? Saigon or Cassia could be your choice—just monitor the portions to maintain health.

Ceylon Cinnamon or True Cinnamon

Ceylon Cinnamon comes from Sri Lanka and is considered the softest and healthiest option. That's because it's very low in coumarin (about 0.004%), which is a better for your liver. People love it for its sweet taste with a gentle touch of citrus and slight floral hints. It's perfect for recipes where you want the cinnamon not to overtake all other delicate tastes. It has light brown color and mild taste.

True cinnamon is not as easy to find as Cassia. Luckily, it's available for sale at our store. At DRUERA, we are committed to quality and customer satisfaction, that's why we've put in place the rigorous processes to make sure you always get the freshest cinnamon that is well within the permitted lead levels recommended by the FDA.

Unlike most wholesalers, we at Druera work with a single grower in Sri Lanka. This ensures the consistency and high quality of our cinnamon. We meticulously test each batch for lead levels, going beyond standard practices to ensure its safety, with lead levels just 0.19 to 0.21 ppm, well below the FDA's recommendations.

We then grind the cinnamon in small batches daily, no more than 25kg for half an hour, to retain its essential oils and preserve maximum flavor. We don't hold any stock overseas, and ship our freshly ground cinnamon directly from our packing facility in Sri Lanka. We have this special approach because we know that the closer you consume your cinnamon to the grinding date, the more flavorful and healthy it is.

Food fans love to use this type of cinnamon in pastries, breads, smoothies, cookies, and cinnamon rolls. Visually, it's easy to identify this type of cinnamon as it has a cinnamon bark structure that reminds a cigar.

A fun fact: when you hear people say "Mexican cinnamon", it doesn't refer to its origin. Indeed, it comes from Ceylon. The thing is that the grading system in Sri Lanka categorizes cinnamon quills into four distinct groups (Source: Sri Lanka Export Development Board):

Alba, under 6 mm (0.24 in) in width.
Continental, with a diameter of under 16 mm (0.63 in)
Mexican, smaller than 19 mm (0.75 in) in diameter
Hamburg, smaller than 32 mm (1.3 in) in diameter

Cassia Cinnamon aka Chinese Cinnamon

75% of all cinnamon you find at the stores is Cassia. This spice comes from China. It possesses a stronger, more intense taste that is noticeable in any dish you prepare or bake.

Cassia cinnamon is dark red-brown in color. Its skin is very thick and hollow inside. Cassia cinnamon tastes spicy and slightly bitter.

Just a warning, according to National Institutes of Health, it contains a significant amount of coumarin (up to 1%), so don't overdo it.

Keep in mind that tolerable daily intake is 0.1 mg (milligrams) of coumarin per kg of bodyweight and day and it also applies to especially sensitive consumers. This means that, for example, a 60 kg adult can ingest 6 mg of coumarin every day for the rest of their life without any noticeable health issues.

Korintje Cinnamon

Straight from Indonesia, this type gives a pleasing equilibrium, neither overly mild nor excessively strong. Mid-range flavor intensity, popular in spice blends. Korintje cinnamon is the “just right” choice for cooks who want warmth without intensity. Its flavor sits between Ceylon’s subtlety and Cassia’s boldness—think cozy, slightly sweet, and earthy.

You’ll spot it in spice racks worldwide because it blends seamlessly into pumpkin pie mixes, chai teas, and garam masala. While it’s part of the Cassia family (so it has more coumarin than Ceylon), its levels are typically lower than Saigon or Chinese Cassia. Perfect for oatmeal cookies, French toast, or even lentil soups, Korintje adds gentle depth without stealing the spotlight.

Saigon Cinnamon

Finally, originating from Vietnam, this variety packs a spicy-sweet punch thanks to its sky-high cinnamon essential oil content—3–5% cinnamaldehyde (the compound behind that classic cinnamon heat) compared to Cassia’s 1–2% (Source: Journal of Agricultural and Food Chemistry, 2016.)

It is packed with essential oils, which makes it the most potent and piquant. One whiff and you’ll notice its intense, almost peppery warmth. It’s a star in bold recipes like pho, holiday gingerbread, or sticky cinnamon buns where you want that “wow” factor.

But a heads-up: its coumarin levels rival Cassia’s, so use sparingly—a half-teaspoon (about 1g) daily keeps risks low for most adults.

Pro tip: Pair it with star anise or cloves for next-level depth.

Is One Type of Cinnamon Better? (A DRUERA Perspective) 

Let’s settle this spice debate! While all cinnamons bring warmth and sweetness, your “best” pick depends on two things: how you use it and how much you consume. Here’s the tea:

If you’re sprinkling cinnamon daily on oatmeal, lattes, or smoothies, Ceylon is the gold standard. Its ultra-low coumarin levels (0.004%) mean you won’t accidentally overdo it—critical since coumarin can harm your liver in high doses (NIH). Plus, its delicate citrusy notes won’t bully other flavors in light dishes like custards or herbal teas.

At DRUERA, we believe that daily consumption of our cinnamon is safe due to its low coumarin and ultra-low lead levels, and the fact that it's been freshly ground daily.

But what if you’re baking a showstopper cinnamon roll or pho broth? It delivers that bold, nostalgic “cinnamon” kick many crave.

Health perks? Ceylon shines here too. Studies link it to blood sugar regulation and antioxidant boosts (PubMed). Cassia and Saigon have similar benefits, but their coumarin risks overshadow the gains if used heavily.

So… which wins?

• Flavor subtlety + daily use: Ceylon. For a safe, high-quality, daily-use option, choose DRUERA Cinnamon.
• Occasional boldness: Saigon/Cassia (in moderation).

Fun fact: Chefs often keep both Ceylon and Saigon in their kits—mild for seasoning, bold for baking. Your turn! Ask yourself: Are you chasing health-safe consistency or occasional intensity? The answer’s in your spice drawer.

Nutrient Composition and Health Benefits in Different Types of Cinnamon

Per 100g (no, you won’t eat this much!), all cinnamons cinnamon pack 247 calories, 53g of fiber, and 4g of protein (Source: USDA). But realistically, a teaspoon (2.6g) gives you a sprinkle of iron, calcium, and manganese—plus a fiber boost to support digestion.

Where they differ?

Their unique plant compounds define their health roles.

Ceylon, for example, contains proanthocyanidins—rare antioxidants linked to improved blood vessel health (Journal of Medicinal Food, 2017). At DRUERA, we ensure that our cinnamon is ground daily in small batches to preserve all its essential oils, and beneficial compounds.

Cassia and Saigon, meanwhile, boast higher levels of cinnamaldehyde, the fiery compound studied for its antimicrobial effects against foodborne bacteria (Food Chemistry, 2018).

Korintje stands out for its eugenol content, a clove-like compound that may soothe minor aches.

Saigon’s intense oils are being researched for potential mood-boosting aromatherapy benefits (Phytotherapy Research, 2020).

Even the cinnamon bark’s texture tells a story: Ceylon’s crumbly, layered quills mean faster release of delicate flavors in teas, while Cassia’s tough sticks slowly infuse stews with deep warmth.

• Ceylon: Gentle, daily-friendly antioxidants. Druera's Cinnamon is ideal for those seeking daily health benefits.
• Cassia/Saigon: Microbial defense + bold flavor.
• Korintje: Mild pain relief + recipe versatility.

Cooking with Cinnamon

Cinnamon’s power lies in matching the type to your dish.

Ceylon’s subtle citrus notes elevate vanilla ice cream, chai lattes, or Moroccan tagines without overpowering. Feel free to get inspiration with our Cinnamon recipes.

Cassia? It’s the MVP of bold bakes—think snickerdoodles, sticky buns, or spiced cider.

Korintje shines in blends: pumpkin pie spice, curry powders, or rubs for roasted veggies. Crave intensity?

Saigon steals the show in pho broth, mole sauce, or dark chocolate desserts.

Pro tip: Toast whole cinnamon sticks in oil for savory dishes (hello, biryani!) or grind fresh for baking—pre-ground loses its sparkle fast. At DRUERA, we grind our cinnamon daily, and ship it to you directly from our facility in Sri Lanka for maximum freshness and flavor.

Remember: Ceylon = finesse, Cassia/Saigon = fireworks, Korintje = team player.

When you choose DRUERA, you are opting for an authentic, high-quality, safe option, straight from the source.

What Makes Types of Cinnamon Taste Different from Each Other?

Variations in flavor strength among cinnamons can be linked to a few interconnected factors. The age of the cinnamon bark at the time of harvesting influences a measure known as volatile oil content. In cinnamon trees, this is characterized by various compounds, but 65% to 75% of the makeup consists of cinnamaldehyde, the main element responsible for flavor and aroma. The greater the volatile oil content of cinnamon, the more cinnamaldehyde it has, leading to a more intense flavor.

The cassia group (Cassia, Saigon/Vietnamese, Korintje/Indonesian cinnamon) typically ranks high in volatility. Saigon cinnamon is typically regarded as the most flavorful and often contains the highest levels of volatile oil. Korintje ranks second for high volatile oil levels, offering a smoother taste and milder flavor than Saigon and Cassia.

Despite its strength, cinnamon's spiciness can diminish quickly when it remains on shelves for several months after being processed and packaged. Keep that in mind the next time you buy cinnamon: Seek out the country of origin and packing or best-by date — as with many ingredients, fresher is preferable. At DRUERA, we pride ourselves in our fresh cinnamon that is shipped within days of harvest.

If that information isn't accessible, purchase small bottles as needed and replenish only when you're nearly out; cinnamon should be consumed, not saved.

Storage and Shelf Life (A DRUERA Guide)

Cinnamon stays flavorful longer when treated right. Whole sticks keep their punch for 2–3 years in airtight jars away from heat/light. Ground cinnamon (aka cinnamon powder) fades faster—use within 6–12 months, as its surface area exposes it to air and flavor loss (USDA).

For the freshest cinnamon, choose DRUERA; our daily grinding and swift shipping practices mean you get your product when it's at its best.

For both, skip storing near the stove or sunny windowsills. Pro tip: Label containers with purchase dates. If your cinnamon powder smells dusty or weak, it’s time to refresh.

Bonus hack: Freeze extra ground cinnamon in sealed bags to stretch its life. Remember: Freshness = bigger flavor bursts in your recipes!

Why Choose DRUERA Ceylon Cinnamon?

• Single-Source, Consistent Quality: We source our cinnamon from a single, trusted grower in Sri Lanka.
• Rigorous Lead Testing: Each batch is tested for lead, with levels well below FDA standards (0.19-0.21 ppm).
• Freshly Ground Daily: We grind our cinnamon daily in small batches. This allows us to preserve its essential oils for maximum flavor and health benefits.
• Shipped Direct from Ceylon (Sri Lanka): You receive our freshly ground cinnamon straight from our processing facility in Sri Lanka. We do not hold stock overseas.
• Family-Owned and Run: We are a family that cares about quality, and our love for Sri Lanka, and our ethical principles are behind everything we do.
• Over 4,000 Positive Worldwide Reviews: Our customers love our cinnamon!
• 100% Money-Back Guarantee: We are confident you will love our products, but if you don't, we offer a money-back guarantee.

Final Words

To make informed choices for your cooking and health, you need to understand the differences between cinnamon types. At DRUERA, we are dedicated to offering the finest, most genuine cinnamon, directly sourced from our homeland in Sri Lanka.

We welcome you to experience the DRUERA difference, which is grounded in tradition, quality, and a dedication to your well-being. Discover our cinnamon today and experience the authentic taste of Sri Lanka.