Ceylon vs Cassia Cinnamon: Which One is Right for You? Explore Both with Herb Nation
Cinnamon is a beloved spice worldwide, but did you know there are actually two distinct types? At Herb Nation, we offer both Ceylon and Cassia cinnamon so you can find the perfect match for your taste, health priorities, and favourite recipes.
Understanding the Two Main Types
| Ceylon Cinnamon | Cassia Cinnamon | |
|---|---|---|
| Origin | Sri Lanka, S. India, Madagascar | China, Indonesia, Vietnam |
| Appearance | Thin quills, many soft layers | Thick, hard sticks, one layer |
| Colour | Light tan/brown | Deep reddish-brown |
| Flavour | Mild, sweet, floral, citrusy | Strong, spicy, robust, slightly bitter |
| Texture | Fragile, easy to crumble | Tough, hard to grind |
| Coumarin Content | Very low | Higher (consume in moderation) |
| Typical Uses | Baking, desserts, teas | Curries, glazes, baking, spice mixes |
| Labelling | Marked 'Ceylon' or 'True' | Often just 'Cinnamon' |
How to Choose: Flavour, Health, and Purpose
Ceylon Cinnamon (True Cinnamon):
- Preferred for its subtle, sweet flavour and fragrance—perfect for desserts, teas, and when you want the gentle warmth of cinnamon without overpowering other ingredients.
- Contains very low levels of coumarin, making it a great option for those using cinnamon daily.
Cassia Cinnamon:
- Offers a bold, spicy-sweet kick—ideal for recipes that need a punch of cinnamon or are complemented by stronger spice.
- Widely used and familiar in supermarkets; it contains more coumarin, so best enjoyed in moderation if consuming regularly.
Health Talk: Is One 'Better' Than the Other?
Both Ceylon and Cassia varieties contain antioxidants and offer similar traditional benefits for blood sugar support and digestion. The main difference is coumarin content:
- Ceylon is lower in coumarin—often chosen by those seeking to limit their intake.
- Cassia has that classic cinnamon taste many know, but with higher coumarin (so consider frequency and serving size if using daily).
Recipe Suggestion: Ceylon Cinnamon & Honey Baked Apples
Celebrate the aroma and gentle sweetness of Ceylon cinnamon with this easy, nourishing treat.
Ingredients:
- 4 medium apples (Granny Smith, Pink Lady, or your favourite)
- 2 tsp ground Ceylon cinnamon
- 2 Tbsp honey (or maple syrup for vegan option)
- 2 Tbsp chopped walnuts or pecans (optional)
- 1/4 cup raisins or sultanas (optional)
- 1 Tbsp melted butter or coconut oil
- Pinch sea salt
Instructions:
- Preheat your oven to 180°C (350°F).
- Core the apples, making a cavity for stuffing but leaving the bottom intact.
- In a bowl, mix honey, melted butter/coconut oil, and Ceylon cinnamon. Stir in nuts and raisins if using.
- Stuff each apple with the mixture and place them in a baking dish.
- Sprinkle a little more Ceylon cinnamon over the tops and add a pinch of sea salt.
- Add a splash of water to the bottom of the dish to prevent burning.
- Bake 25–30 minutes, until the apples are soft and fragrant.
- Serve warm on their own or with a dollop of Greek yoghurt or dairy-free alternative.
Why Ceylon?
Its subtle, naturally sweet flavour makes it perfect for desserts, enhancing fruit without overwhelming the dish or adding bitterness.
In Summary:
Herb Nation brings you both Ceylon and Cassia cinnamon—empowering you to choose the right spice for your kitchen, health, and favourite recipes. Whether you’re baking, brewing tea, or experimenting with spices, we’ve got the cinnamon to inspire your next creation.
Ready to experience the difference? Browse our range, try the baked apples recipe, and discover your new favourite cinnamon!
