Why Ceylon Cinnamon is ten times more Expensive than Cassia

You’ve seen it at the store: two cinnamon options, one costing 10 times more than the other. Why?

Here’s the truth: not all cinnamon is created equal. The price gap between Ceylon and common Cassia isn’t random — it’s a story of rare origins, backbreaking craftsmanship, and a spice so pure it’s earned the nickname “true cinnamon.” 

Sri Lanka has mastered the handcrafting of Ceylon Cinnamon over many centuries. There are no shortcuts, just a relentless focus on passing the expertise down from generation to generation. Let's unpack why this golden-hued spice commands a premium and why every picch is worth it.

The Exclusive Origin of True Cinnamon

Sri Lankan cinnamon grows only under very specific conditions, which exist almost exclusively in certain areas of Sri Lanka (formerly Ceylon), a teardrop-shaped island in the Indian Ocean.

Indigenous to Sri Lanka

Cinnamomum verum is native to Sri Lanka. The soil, climate, and generations of farming know-how create a spice that’s incredibly smooth, sweet, and subtly complex. But here’s the kicker: less than 2% of the land in Sri Lanka is suitable for growing it.

“Mother Nature herself decided true cinnamon would be rare,” says Mike de Livera. “You can’t mass-produce it.”

Limited Growing Regions

Cassia cinnamon? It’s the fast-food version. Grown across China, Vietnam, and Indonesia, Cassia thrives in bulk. But true cinnamon demands perfection—think misty hillsides, tropical rains, and fertile soil packed with minerals. 

Even in Sri Lanka, only a few regions (Southern, Western, and Sabaragamuwa Provinces of Sri Lanka) produce quills worthy of the “Ceylon” label.

The Laborious and Skilled Craftsmanship of Sri Lankan Cinnamon Processing

Let’s get real: Cassia cinnamon is cranked out like widgets. Ceylon? It’s hand-crafted like art.

Handcrafting Excellence

Picture this: A worker gently scrapes the outer bark of a cinnamon branch, revealing the soft inner layer. Then, using a blade sharper than your kitchen knife, they peel it into paper-thin strips by hand. These strips are rolled into delicate quills, layer by layer, and dried on hammocks in the shade until golden.

The kicker? A skilled worker can only produce 2-3 kg of quills a day. That’s less than a sack of potatoes!

See it in action: Watch how every quill is a labor of love in this short video. 

The Value of Skilled Labor

Mastering this craft takes years. An experienced Peeler can look at a branch and determine which grade could be hand-crafted. The tender branches are usually converted to “Alba” whilst the mature branches are used to produce the other five grades. 

Most workers start learning as teens, inheriting these techniques from generation to generation over the centuries.

“It’s like playing the violin,” says Mike de Livera. “You don’t become a maestro overnight.”

Very Fair Compensation for Craftsmanship

Workers earn 50% of the harvest’s value upfront. Why? Because their skill is irreplaceable. No sweatshops, no cutting corners—just fair pay for world-class craftsmanship.

No Automation Possible

Machines? Forget it. Real cinnamon’s delicate bark shatters under pressure. Those perfectly coiled quills? Only human hands can shape them. Automation works for Cassia’s thick, rugged bark—but true cinnamon demands a human touch.

The Mass Production of Cassia and Korintje (Contrasting Methods)

Let’s cut to the chase: Cassia and Korintje cinnamon are built for speed, not artistry.

Less Demanding Processing

Imagine cinnamon bark as thick as tree bark—because that’s basically what Cassia is. 

Workers hack off chunks with machetes, let them dry in the sun, and call it a day. No delicate peeling, no hand-rolling. Machines often grind it into powder en masse.

• Cassia processing (watch here): Thick bark strips are dried in bulk.
• Korintje cinnamon (see video): Similar rushed methods, just a different region.

It’s the fast fashion of spices—cheap, quick, and everywhere. 

Higher Coumarin Levels

Here’s the kicker: Cassia and Korintje pack up to 250x more coumarin than Ceylon. Coumarin is a natural compound that, in high doses, can strain your liver.

“You wouldn’t chug energy drinks daily,” says Mike de Livera. “Same logic applies to cheap cinnamon.”

👉 Curious about coumarin? Read more about it in our guide on coumarin levels in cinnamon.

The Power of Single-Source Quality:

Let’s talk about trust. When you buy cinnamon labeled “Ceylon,” how do you know it’s the real deal? Spoiler: Many brands cut corners.

Sourcing Exclusively from Sri Lanka

Work with a trusted supplier or farm in Sri Lanka. There are no shady middlemen, and cinnamon is not blended from random farms. It is pure, unadulterated cinnamon, straight from the soil that made it famous.

Controlled Quality, Unlike Mass Suppliers

Big spice companies buy from hundreds of farms. Imagine trying to make a gourmet meal with ingredients from 50 different chefs. It‘ll be chaos, right? Inconsistent drying, mixed grades, and questionable practices creep in.

A single-source approach means one entity controls every step. The cinnamon never gets lost in a faceless supply chain from harvest to plate.

Rigorous Testing & Freshness You Can Taste

• Lead testing: Find a supplier that is transparent in their testing regimen.
• Grind-to-order: A supplier that grinds to order in small batches avoids overheating and losing flavor. 
• No bulk storage: A supplier that ships directly from the source to the consumer guarantees freshness. There is no stale stock sitting in warehouses for months.

The True Value of Ceylon Cinnamon

So, why does Ceylon cinnamon cost 10x more than Cassia? Let’s recap:

1. It’s crazy rare: It only grows in tiny pockets of Sri Lanka.
2. It will always be handmade: Each quill takes hours of skilled labor.
3. It’s cleaner & safer: 250x less coumarin than Cassia.

For more information on Ceylon Cinnamon and the History of Ceylon Cinnamon.

Reference:

1 Sri Lanka standards for Cinnamon SLS 81-2021

2. ISO 6539, Cinnamon (Cinnamomum zeylanicum Blume) — Specification

3. ISO 927, Spices and condiments – Determination of extraneous matter content.

4. ISO 928, Spices and condiments – Determination of total ash.

5. ISO 930, Spices and condiments – Determination of acid insoluble ash.

6. ISO 939, Spices and condiments – Determination of moisture content – Entrainment method.

7. ISO 948, Spices and condiments – Sampling.

8. ISO 1208, Ground spices – Determination of filth (Reference method).

9. ISO 2825, Spices and condiments – Preparation of a ground sample for analysis.

10. ISO 6571, Spices and condiments – Determination of volatile oil content.