Types of Cinnamon: Ceylon Cinnamon vs Cassia Cinnamon

Types of Cinnamon: Ceylon Cinnamon vs Cassia Cinnamon

When people compare Ceylon cinnamon vs Cassia cinnamon, they are usually comparing the two major categories of cinnamon used in the world today. While there are hundreds of cinnamon varieties, nearly all commercial cinnamon falls into either true Ceylon Cinnamon or the broader Cassia family, which includes Saigon and Korintje cinnamon.

Ceylon Cinnamon (also known as “true cinnamon”) is lighter in color, soft and brittle in texture, and has a delicate, sweet aroma. Most importantly, it contains very low levels of coumarin, a natural compound that can be harmful to the liver in large amounts.

Cassia Cinnamon—including Cassia, Saigon, and Korintje varieties—is darker, harder, and more pungent in flavor. These types contain significantly higher coumarin levels, and while they dominate most supermarket shelves due to their lower cost and stronger taste, they are chemically and structurally different from Ceylon Cinnamon.

In this guide, we take a closer look at the four main commercially used types of cinnamon—Ceylon, Cassia, Saigon, and Korintje—and compare them based on color, taste, aroma, appearance, and coumarin content to help you understand which cinnamon is best suited for everyday use.

4 TYPES OF CINNAMON

  • 1. CEYLON CINNAMON

    • Over 95% of Ceylon Cinnamon comes from the Island of Sri Lanka. A little is also grown in Madagascar but the quality is not quite the same. Even in Sri Lanka the best Ceylon Cinnamon only grows in south west corner of the Island.
    • Often considered the " True Cinnamon " the Ceylon Cinnamon looks very different because it is made very differently
    • Scientific Names - Cinnamomum zeylanicum, Cinnamomum verum
    • Other names - Ceylon Cinnamon, True Cinnamon, Mexican Cinnamon
      Origin - Sri Lanka (90%), India, Madagascar, Brazil and the Caribbean
    • Tree Height -32 - 49 ft.
    • Taste - Mild Sweet
    • Color -Light to medium reddish brown
    • The Good
      Ultra Low Coumarin levels, Softer and subtle taste, crumbly
    • The Bad
      Expensive, Cannot be used for Christmas decorations

  • 2. INDONESIAN CINNAMON

    • Around 70% of North America uses Cassia Cinnamon, with Indonesia being the chief supplier. This is because Cassia Cinnamon is much cheaper to harvest and grows virtually everywhere
    • Cassia Cinnamon is characterized by its hard bark, spicy flavor, strong aroma, and sometimes bitter taste
    • Scientific name - Cinnamomum burmanni
    • Other names - Korintje Cinnamon, Padang Cassia, Indonesian cinnamon,
    • Origin - Indonesia
    • Tree Height - 22 ft.
    • Taste : Spicy, strong, a bit harsh
    • Color - Dark reddish brown
    • The Good - Inexpensive, Spicy Cinnamon flavor
    • The Bad - High Coumarin Levels

  • 3. SAIGON CINNAMON

    • This is another variety of Cassia Cinnamon that comes from Vietnam hence the name. It has an even sweeter taste than Ceylon Cinnamon and a strong aroma.
    • Unfortunately Saigon cinnamon has the highest levels of Coumarin a compound in cinnamon that can damage your liver if eaten on a daily basis or iun excess
    • Scientific names - Cinnamomum
      Loureiroi
    • Other names - Saigon cinnamon, Vietnamese cassia. Vietnamese cinnamon
    • Origin - Vietnam
    • Tree Height - Unknown
    • Taste - Spicy Sweet
    • Color - Dark reddish brown
    • The Good - Strong sweet spicy cinnamon taste, high levels of oil content
    • The Bad = Highest Coumarin Levels

  • 4. CHINESE CINNAMON

    • The quality of Chinese cinnamon is not great. While it belongs to the Cassia Cinnamon family, it tends to be more pungent, less sweet, and slightly bitter, possibly due to soil conditions.
    • The quality of cinnamon can vary depending on the soil conditions. Most Chinese cinnamon likely remains in China and is used in many Chinese medications for coughs, phlegm, and other illnesses.
    • Scientific name - Cinnamomum aromaticum
    • Other names - Cassia Cinnamon or Chinese Cinnamon
    • Origin - China
    • Tree Height - 32 - 49 ft.
    • Taste - Spicy Bitter
    • Color - Dark reddish brown
    • The Good - Cheap
    • The Bad - High Coumarin Levels

WHAT IS COUMARIN?

Coumarin is a substance that can cause liver damage or complete failure. Only Ceylon Cinnamon has low levels of Coumarin, while all other varieties of Cinnamon have high levels of Coumarin.

At one stage the German government banned Cassia type Cinnamon. But take a closer look at this university of Mississippi study which shows the high levels of Coumarin in all other types of Cinnamon, except Ceylon Cinnamon.

If you are taking Cinnamon for health reasons, then you must and should switch to Ceylon Cinnamon. The

European Food Safety Authority (EFSA) established a tolerable daily intake (TDI) of 0.1 mg/kg body weight of Coumarin in Cinnamon. 

READ MORE ABOUT COUMARIN