How to Tell Real Ceylon Cinnamon from Cassia
Most "cinnamon" sold in supermarkets is actually cassia, not the Ceylon cinnamon traditionally used in Ayurveda. Here is how to tell them apart.
To tell real Ceylon cinnamon (Cinnamomum verum), first look for the explicit words "Ceylon" or "Cinnamomum verum" on the label: without them, the "ginger/">cinnamon" being sold is very likely cassia (Cinnamomum cassia), a related species that is cheaper and far more common commercially, including in many products sold under the plain label "cardamom/">cinnamon." In stick form, the difference is easy to see: Ceylon nutmeg/">cinnamon rolls into several thin, brittle layers, while cassia forms a single, thick, hard stick that is hard to break by hand.
In practice: for regular everyday use, choose cinnamon explicitly labeled "Ceylon" or "Cinnamomum verum."
Why this distinction really matters
A study by Woehrlin, Fry, Abraham and Preiss-Weigert (2010), published in the Journal of Agricultural and Food Chemistry (see the study on Google Scholar), measured a coumarin content up to 63 times higher on average in ground cassia cinnamon than in ground Ceylon cinnamon, with high variability observed even within a single cassia batch. Coumarin, at high doses and with repeated consumption, is associated with a liver risk in sensitive people — which is why European health authorities recommend limiting regular consumption of cassia cinnamon, without this applying to Ceylon cinnamon in the same proportions.
Warning signs to watch for when buying
| Cue | Ceylon cinnamon | Cassia cinnamon |
|---|---|---|
| Stick | Several thin rolled layers, brittle | A single thick stick, hard to break |
| Color | Light brown, uniform | Darker reddish-brown |
| Taste | Mild, slightly sweet | More pungent, more pronounced |
| Label | "Ceylon" or "Cinnamomum verum" | Often just "cinnamon" |
In powder form, the distinction is harder
Once ground into powder, Ceylon cinnamon and cassia become visually very similar, which is why the botanical name on the label is essential: sight alone is no longer enough to reliably tell them apart. Our cinnamon powder guide and our comparison best cinnamon detail the criteria to check on the label.
Price, a good indicator for cinnamon
Unlike other herbs where price mainly reflects marketing positioning, the gap between Ceylon cinnamon and cassia reflects a real botanical difference and a different supply chain: Ceylon cinnamon is structurally more expensive. Our article how much does cinnamon cost details the ranges observed.
Precautions
Beyond species identification, cinnamon has its own precautions for use, detailed in cinnamon dangers and precautions: regular cassia consumption to limit in people with liver conditions, caution with blood-thinning or blood-sugar-lowering treatment. These precautions mainly concern repeated consumption in large amounts, not occasional culinary use. For any safety question, see the safety and precautions guide.
Your questions about how to tell real ceylon cinnamon from cassia
How can I tell Ceylon cinnamon from cassia in stick form?
Ceylon cinnamon rolls into several thin, brittle layers, while cassia forms a single, thick, hard stick that is difficult to break by hand.
Why does cassia cinnamon contain more coumarin?
It is a characteristic of the botanical species itself: a study measured coumarin content up to 63 times higher on average in cassia than in Ceylon cinnamon, with high variability even within a single batch of cassia.
Is the cinnamon sold in supermarkets cassia or Ceylon?
Usually cassia, which is cheaper, unless the label explicitly states "Ceylon" or "Cinnamomum verum." Without that mention, assume it is cassia.
Can the two cinnamons be told apart once ground into powder?
It becomes much harder visually once ground into powder. The botanical name on the label then becomes the only reliable cue for identifying the species.
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