How to Identify Real Cinnamon from Ceylon vs. Cassia: Your Ultimate Guide

Is this real cinnamon there in my spice cabinet?” That's a great question especially with all the buzz around coumarin and lead in cinnamon is out there.

Most “cinnamon” sold globally is actually cassia—a cheaper, stronger-tasting cousin with 250 x more coumarin, a compound linked to liver damage in high doses. As Mike de Livera, of DRUERA, puts it: “The inner bark of true cinnamon is layered and resembles a cigar. That’s the easiest way to distinguish visually between Ceylon and Cassia.”

Why care?

• Health: Ceylon has negligible coumarin. Cassia? Not so much.
• Flavor: Ceylon is delicate and sweet; Cassia is bold and spicy.
• Authenticity: Don’t pay a premium prices for fake stuff.

Ready to become a cinnamon detective? Let’s dive in.

Different Types of Cinnamon

Surprise, surprise - not all cinnamon is actually the same. There are two distinct variety that stand out at markets or local groceries:

• Ceylon aka Cinnamomum verum: The “true” cinnamon, native to Sri Lanka. Think of it as the delicate, sweet cousin.
• Cassia aka Cinnamomum cassia: Spicy sibling with more bold taste and 250x higher coumarin levels. Countries of origin: China, Indonesia, and Vietnam.

Cassia has 3 sub-varieties: Korintje, Saigon, and Chinese Cinnamon Cassia. Each type comes with slightly different flavor intensities. Cinnamon from Ceylon, on the other hand, is graded by quill thickness (Alba, C5 Special, etc.) for precision in cooking.

Want more details? Dive deeper into the 4 main types of cinnamon on our blog.

What Is Real Cinnamon? Spoiler: It’s Sri Lankan Gold

True cinnamon (Cinnamomum verum) grows almost exclusively in Sri Lanka. Harvesters peel the outer bark of young trees, then hand-roll the inner layer into delicate quills. These quills are graded (like Alba or C5 Special) based on thickness and appearance.

Mike de Livera explains: “Sri Lanka’s been perfecting cinnamon for centuries. The flavor’s what sets it apart: delicate, sweet, with a citrusy edge. Not loud or harsh—just smooth. And with DRUERA, we grind it in small batches to lock in freshness and essential oils to give you the best product possible.”

Why choose Ceylon?

• Safety: Just 0.004–0.02% coumarin (250x less) vs. Cassia’s 1–8% (PMC Study).
• Flavor: Subtle enough for desserts, complex enough for savory dishes.
• Heritage: A 2,000-year-old tradition of sustainable farming.

Mike continues, “Sri Lanka’s been fighting over this spice since the Portuguese showed up centuries ago. It’s taken a toll now—deforestation is a huge problem. The flavor’s what sets it apart: delicate, sweet, with a citrusy edge. Not loud or harsh, just smooth.

What Is Fake Cinnamon? Spoiler: It’s Probably Cassia

Let’s get one thing straight: Cassia isn’t “fake”—it’s just not Ceylon. But here’s why it gets a bad rap:

• Looks: Thick, dark reddish-brown bark rolled into a single, hard quill. Cassia cinnamon sticks have no delicate layers and are hollow inside.
• Flavor: Strong, fiery, and slightly bitter—like cinnamon turned up to 11.
• Origins: Cassia cinnamon trees grow across Asia, with Korintje (Indonesia) and Saigon (Vietnam) being the most popular.

• Pro tip: Cassia is what's in most grocery stores and is labeled as “cinnamon". Check the fine print—if it doesn’t say Ceylon or Cinnamomum verum, it’s likely Cassia.

 

Ceylon vs Cassia Cinnamon: Spotting the Differences Like a Pro

Let’s clarify it once and for all. Ceylon and Cassia are both be called “cinnamon,” but they’re as so different like honey and molasses. Here’s how to tell them apart like a seasoned chef:

Feature	Ceylon	Cassia Cinnamon
Scientific Name	Cinnamomum verum	Cinnamomum cassia
Origin	Sri Lanka (Ceylon )🌴	China, Indonesia, Vietnam
Color	Light golden-brown 🟫	Cinnamomum cassia tree bark: reddish-dark brown 🟤
Bark Thickness	Paper-thin, layered 📜	Thick, single layer 📚
Quill Structure	Multiple rolled layers 🌀	One thick, hard roll 🧻
Flavor	Sweet, citrusy, delicate 🍊	Bold, spicy, pungent 🌶️
Coumarin Levels	0.004–0.02% ✅	1–8% ❗
Price	More expensive	Cheap

Why these differences matter:

• Quill structure: Ceylon’s thin, layered bark (like a cigar, as Mike says) dissolves smoothly in liquids. Cassia’s thick quills are better for grinding.
• Coumarin: Cassia’s high levels mean daily use could risk liver strain. Ceylon? Safe even for cinnamon addicts.
• Flavor: Ceylon’s subtlety elevates desserts; Cassia’s punch holds up in bold dishes like pho or chai.

How to Identify Real Cinnamon from Ceylon at Home

Think you’ve got real cinnamon? Let’s find out. Grab your cinnamon sticks or powder and try these 3 simple tests—no fancy tools needed.

1. The Iodine Test

Science Hack: Cassia has more starch.

• Step 1: Mix a pinch of cinnamon powder with 1 tsp water.
• Step 2: Add 1 drop of iodine (from a pharmacy).

Result:

• Cassia: Turns dark blue/black (starch overload!).
• Ceylon: Stays light brown or faintly blue.

Safety note: Wear gloves—iodine stains!

2. The Visual Inspection (The Cigar Test)

Look for these dead giveaways:

• Quill Structure:

Ceylon: Thin, multiple layers (looks like a cigar).

Cassia: Thick, single curl (looks like a tree bark scroll).

• Color:

Ceylon: Light golden-brown 🟫.

Cassia: Reddish-dark brown 🟤 .

• Texture:

Ceylon: The sticks are Brittle and crumble easily.

Cassia: The sticks are Tough and hard to break.

Mike’s Tip: “Unroll a quill. If it’s flaky and layered, you’ve struck Ceylon gold.”

3. The Smell Test

Trust Your Sniffer:

• Ceylon: Sweet, floral, with a hint of citrus 🍊.
• Cassia: Strong, spicy, almost peppery 🌶️.

Compare side-by-side with a known Ceylon sample (like DRUERA’s).

Pro Tip: “No single test is perfect. Combine at least two methods for accuracy,” says Mike de Livera.

Example: If your quill unrolls into layers (Visual Test) and smells subtly sweet (Smell Test), it’s likely true Ceylon.

Final Tip: When in doubt, buy from trusted sources like DRUERA—no guesswork needed. 🌿✨

Beyond Flavor: The Potential Health Benefits of Real Cinnamon

While both types offer antioxidants, Ceylon’s low coumarin makes it the safer choice for daily use. Studies suggest Ceylon may:

• Support blood sugar control (great for diabetics) (PMC Study).
• Reduce inflammation (thanks to cinnamaldehyde).
• Boost heart health (antioxidants fight free radicals).

But a warning from WebMD: Cassia’s coumarin can harm the liver in high doses. Stick to ¼ tsp of Cassia daily max if you use it not to exceed your daily intake limits of coumarin (WebMD).

Disclaimer: Always consult with a healthcare professional before using cinnamon for medicinal purposes. This information is not intended as medical advice.

How to Spot Fake Cinnamon: Don’t Get Duped

Let’s talk about the sneaky stuff: fake cinnamon. No, it’s not plastic—but it is often cut with fillers or mislabeled cassia. Here’s how to avoid the imposters lurking in your spice aisle.

1. Fillers: The Silent Flavor Killers

Cheap cinnamon brands sometimes bulk up their product with not cinnamon (yikes):

• Anti-caking agents (like silica) to prevent clumping.
• Starch or flour to stretch the volume.
• Artificial dyes to mimic Ceylon’s golden hue.

Why it matters: Fillers dilute flavor and aroma. Imagine baking a pie and realizing your “cinnamon” tastes like dusty cardboard. Not the vibe.

2. Cassia in Disguise

Most “cinnamon sticks” sold in stores are actually cassia. Here’s how to catch it:

• Texture: Thick, hard, and tough to crumble (vs. Ceylon’s brittle, paper-like quills).
• Label loopholes: Terms like “ground cinnamon” or “cinnamon sticks” often mean cassia.
• Price: If it’s dirt-cheap, it’s probably cassia.

Pro tip: Cassia isn’t “fake”—it’s just not Ceylon. But if you’re paying for true cinnamon, you deserve the real deal.

3. The FDA’s Gray Area

Here’s the kicker: The FDA doesn’t require labels to specify Ceylon vs. cassia. Both are legally called “cinnamon.” This means:

• Supermarket “cinnamon” is usually cassia.
• You’re the detective—brands won’t spell it out.

4. How to Avoid Fake Cinnamon

• Read labels: Look for Ceylon, Cinnamomum verum, or Sri Lankan cinnamon.
• Skip vague terms: “Pure cinnamon” or “ground cinnamon” = red flags.
• Buy whole quills: Grind them yourself to avoid filler surprises.
• Trust trusted brands: Like DRUERA, which guarantees 100% Ceylon.

Mike de Livera’s Rule of Thumb: “If it’s too cheap and with a strong smell? It’s cassia. Ceylon should feel like spice royalty.”

Remember: Fake cinnamon won’t poison you—but it will rob your recipes of nuance and safety. Use the tests we covered earlier (water, iodine, visual checks) to protect your pantry.

How to Use Real Cinnamon in the Kitchen

There are so many ways how to use it. Here are a few of them:

1. Whole Sticks for Savory Dishes
   Drop a true Ceylon cinnamon stick into soups, stews, or braises. It infuses broths with subtle warmth without overpowering. Try it in Moroccan tagines, Indian curries, or even rice pilaf.
2. Ground for Sweet Dishes
   Grind fresh Ceylon sticks into powder for baked goods, lattes, or desserts or use our powdered cinnamon. Its citrusy sweetness shines in cinnamon rolls, apple pies, or sprinkled on oatmeal.
3. Unexpected Pairings
   Ceylon’s versatility is legendary. Add a pinch to:

• Coffee or hot chocolate (skip the sugar!).
• Rubs for meats (think chicken or pork).
• Fruit salads (pears + cinnamon = heaven).

Pro Tip: “Ceylon’s mildness lets it play well with savory herbs and sweet spices,” says Mike de Livera of DRUERA. “It’s the bridge between flavors.”

Want more ideas? Check these 50+ creative uses for Cinnamon in our detailed guide.

Tips for Safe Consumption

Cassia’s high coumarin (1–8%) can strain your liver if overused—stick to ¼ tsp cassia cinnamon daily max. Ceylon, with 250x less coumarin (0.004–0.02%), is safer for daily lattes, oatmeal, or baking.

Mike de Livera’s Rule: “Use Cassia sparingly like chili flakes, but lean on Ceylon for everyday joy.”

Consult a doctor before using cinnamon supplements if you:

• Are pregnant/breastfeeding.
• Take blood thinners or diabetes meds (WebMD).

When in doubt, choose Ceylon—it’s flavor and safety in one sprinkle. 🌿

How to Buy High-Quality Cinnamon

(Without the Guesswork)

Let’s cut through the spice aisle chaos. Buying real, high-quality cinnamon isn’t hard—if you know what to look for. Here’s your no-nonsense guide:

1. Skip Pre-Ground—Go Whole

Pre-ground “cinnamon” is the Wild West of spices. It’s often cut with fillers, stale, or worse—100% cassia. Fix:

• Buy whole Ceylon quills (sticks) and grind them yourself. A coffee grinder or mortar/pestle works wonders.
• Why? Whole quills retain essential oils for max flavor and aroma. Plus, you’ll dodge sneaky additives.

2. Trust the Label (But Verify)

The FDA lets brands call cassia “cinnamon,” so labels matter. Look for:

• “Ceylon Cinnamon” or “Cinnamomum verum” (the scientific name).
• Origin: Sri Lanka (avoid vague terms like “packed in the USA”).
• Absence of fillers: Ingredients should list only cinnamon.

Red flags:

• 🚩 “Ground cinnamon” with no origin details.
• 🚩 Suspiciously low prices (real Ceylon costs more—it’s hand-rolled!).

3. Know the Hallmarks of Real Cinnamon

Ceylon’s ID card:

• Color: Light golden-brown (like honey).
• Smell: Sweet, floral, with a citrusy zing.
• Texture: Brittle quills that crumble easily.

Cassia’s tells:

• Dark reddish-brown.
• Strong, spicy scent (like Big Red gum).
• Thick, rock-hard sticks.

4. Choose Brands That Earn Trust

Not all brands are created equal. DRUERA stands out because:

• 🌱 Single-source: Direct from Sri Lankan farmers (no shady middlemen).
• 🧪 Rigorous testing: Every batch screened for lead (levels 10x below FDA limits).
• ✨ Freshness: Small-batch ground daily to preserve oils.
• 💯 4,000+ reviews: “Finally, cinnamon that tastes like it’s supposed to!” – Maria, Verified Buyer

Mike de Livera, DRUERA COO, adds: “We treat cinnamon like gold—handled with care, tested for purity, and shipped straight from Sri Lanka. No shortcuts.”

5. Price Check: Good Cinnamon Isn’t Cheap

True cinnamon from Ceylon is labor-intensive. Farmers peel and roll bark by hand—it’s art, not factory work. If a deal seems too good to be true, it’s likely:

• Cut with fillers.
• 100% cassia (with sky-high coumarin).
• Old stock (cinnamon loses flavor after 6–12 months).

Pro tip: Invest in quality. A little Ceylon goes a long way, and your recipes (and liver) will thank you.

Why Buy Cinnamon from DRUERA?

• Premium quality: we source only Alba grade cinnamon
• Single-source: Direct from Sri Lankan farms.
• Lead-tested: Levels 10x below FDA limits.
• Freshness: We grind cinnamon in small batches on the day of the order for maximum flavor and cinnamon oil content. It allows you to use it up to 2 years from the delivery.
• 4,000+ reviews: Thousands of customers love our products. Would you become the next one?