Cinnamon is a widely used spice around the world. It is used to flavor teas, add depth to stews and baking and is a key ingredient in many cuisines like Pilau and Cinnamon rolls.
There are two distinct types of cinnamon, Ceylon cinnamon and Cassia cinnamon. Their differences lie in origin, flavor and Coumarin content.
What Is Ceylon Cinnamon?
Ceylon cinnamon (Cinnamomum verum), often called "true cinnamon," originates from Sri Lanka and parts of South India. It is prized for its delicate, mildly sweet flavour with subtle floral notes. Harvesting Ceylon cinnamon is labour-intensive as each stick is rolled by hand. When you look at a Ceylon cinnamon stick, you'll notice it's made up of many thin, soft layers rolled tightly together — almost like a cigar.
- Flavour: Mild, sweet, and slightly citrusy
- Colour: Light tan to golden brown
- Texture: Soft, crumbly, and multi-layered
- Coumarin content: Very low (safe for regular consumption)
What Is Cassia Cinnamon?
Cassia cinnamon (Cinnamomum cassia) is the variety most commonly found in supermarkets across the world, including Kenya. It comes primarily from China, Indonesia, and Vietnam. Cassia has a bolder, more intense flavour and a harder, thicker stick with a single rolled layer.
- Flavour: Strong, spicy, and slightly bitter
- Colour: Dark reddish-brown
- Texture: Hard, hollow, and single-layered
- Coumarin content: High (excessive consumption may be harmful)
Which Should You Use in the Kitchen?
The answer depends on what you're making:
- Baking and desserts: Ceylon cinnamon's gentle sweetness shines in cakes, pastries, and custards without overpowering other flavours.
- Savoury dishes and stews: Cassia's bold punch works well in slow-cooked meats, rice dishes, and spice blends like pilau masala.
- Teas and infusions: Ceylon is the preferred choice for a smooth, aromatic cinnamon tea.
- Everyday cooking: Either works, but Ceylon is the safer choice if you use cinnamon frequently.
Health Considerations
One of the most important distinctions between the two is their coumarin content — a naturally occurring compound that, in large doses, can affect liver health. Ceylon cinnamon contains trace amounts of coumarin, making it the safer option for daily use. Cassia, on the other hand, contains significantly higher levels, so moderation is key.
How to Tell Them Apart
The easiest way to identify your cinnamon is by looking at the stick. Ceylon sticks are soft, layered, and crumble easily. Cassia sticks are hard, thick, and hollow inside. Ground cinnamon is harder to distinguish — which is why sourcing from a trusted supplier matters.
At Dennis Spices Enterprise, we believe you deserve to know exactly what's in your kitchen. Our cinnamon is carefully sourced and clearly labelled so you can cook with confidence.
Final Thoughts
Both Ceylon and Cassia cinnamon have their place in a well-stocked spice rack. The key is knowing when to use each one. Whether you're crafting a delicate dessert or a bold, warming stew, choosing the right cinnamon makes all the difference.
Where to buy
Expore Ceylon cinnamon and Cassia cinnamon plus a variety of spices and herbs at Dennis Spices Enterprise — crafted for the discerning home cook and professional chef alike.
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