Why Ceylon Cinnamon 10x More Expensive than Cassia

You’ve seen it at the store: two cinnamon options, one costing 10x 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.”

At DRUERA, we’ve spent nearly 20 years sourcing only authentic Ceylon cinnamon straight from Sri Lanka. No shortcuts, no mass farms—just a relentless focus on quality. Let’s unpack why this golden-hued spice commands a premium and why every pinch is worth it.

“Most folks don’t realize cinnamon from Ceylon isn’t just a spice—it’s a legacy,” says Mike de Livera, DRUERA’s COO. “Every quill represents generations of skill.”

The Exclusive Origin of True Cinnamon

Sri Lankan cinnamon only grows under very specific conditions. And these conditions exist almost exclusively in certain areas in 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: only less than 2% of Sri Lanka’s land 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.

DRUERA worked directly with a farmer since 2005, cutting out middlemen. No mass blending and eliminating adulteration in the supply chain —just pure, single-source cinnamon from soil to shelf.

The Laborious and Skilled Craftsmanship of Sri Lankan Cinnamon Processing

Let’s get real: Cassia cinnamon is cranked out like widgets. Ceylon? It’s made 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, sun-dried in the shade until golden.

The kicker? A skilled worker produces just 4-5 kg of quills per 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 7 grades.

Most workers start learning as teens, inheriting these techniques passed down 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

Here’s where DRUERA stands out: 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: The DRUERA Difference

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

At DRUERA, we work with one trusted farm in Sri Lanka—a family-owned partner with generations of expertise. No shady middlemen, no blending from random farms. Just 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.

DRUERA’s single-source approach means we control every step. From harvest to grind, our cinnamon never gets lost in a faceless supply chain.

Rigorous Testing & Freshness You Can Taste

• Lead testing: Every. Single. Batch. Our cinnamon has just 0.19–0.21 ppm lead—way below FDA limits of 1.0 ppm.
• Grind-to-order: We powder max 25 kg daily, for just 30 minutes, to avoid overheating and losing flavor. No stale stock sitting in warehouses for months.
• No bulk storage: We don’t hoard cinnamon overseas. Freshness isn’t a buzzword here—it’s non-negotiable

“Most cinnamon’s been sitting around for months before it hits shelves,” says Mike de Livera. “Ours goes from tree to teaspoon in weeks.”

The True Value of DRUERA’s Cinnamon

So, why does our 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.
4. It’s DRUERA-level fresh: Ground-to-order and shipped from source - never stale.

Explore our premium Cinnamon collection here!