What Is ‘True Cinnamon,’ and How Can You Tell if You’re Buying It?

On a recent trip to Sri Lanka, I arrived in the country’s central highlands via Cinnamon Air — my first clue to the culinary treasures that awaited me. 

“Cinnamon is one of our most popular crops,” shared Malik Fernando, my guide and the founder of Resplendent Ceylon’s boutique properties, including the Ceylon Tea Trails. During a tea tasting on the property, he scooped a spoonful of what he referred to as “the real deal” into my palm from one of the jars for sale. I was surprised at the dusty beige hue, which was different from the auburn-chestnut of the ground cinnamon in my spice cupboard. It had an intoxicating, almost gingerbreadlike aroma.

Fernando explained that I was smelling “true cinnamon.” 

What is true cinnamon — and what makes it special?

Also known as Ceylon cinnamon, true cinnamon’s moniker is a translation of its Latin name, Cinnamomum verum. It primarily comes from the island country of Sri Lanka, formerly known as Ceylon, as well as small farms in Madagascar, and consists of the inner layers of bark from the cinnamon tree that are peeled off, rolled by hand, and left to dry in the sun. 

“The bark is pulled and tightly coiled — making true cinnamon appear almost cigar-esque with layers,” explains Sam Fore, a Sri Lankan-American chef in Lexington, Kentucky. 

Ceylon cinnamon belongs to the same plant genus as three other types of cinnamon: Indonesian (Cinnamomum burmannii, also marketed as Korintje), Chinese (Cinnamomum cassia), and Vietnamese, also known as Saigon cinnamon (Cinnamomum loureiroi). These three are collectively called the Cassia cinnamons, and they have more of a spicy, red-hot flavor associated with cinnamon candy. 

Compared to Cassia cinnamon, Ceylon is lighter in color and texture and softer on the palate; it has a subtle woody and floral quality with a sweet-spicy note that’s not overwhelming, says Fore. 

“I find Ceylon cinnamon, with its delicate flavor and faint citrus notes, to be more versatile than the assertive warmth of Cassia cinnamon,” adds Food Editor Paige Grandjean, who developed several recipes for a cinnamon cooking feature in our December 2024/January 2025 issue.

Both styles have a use in the kitchen — Ceylon’s lighter profile makes it perfect as a finishing spice or in tea infusions, while the bolder profile of Cassia cinnamon can hold up after hours of cooking or baking. 

“Ceylon cinnamon is great for layering flavor and adding gentle nuance to dishes,” says Grandjean. “It works well paired with other spices like black pepper, coriander, cardamom, and fennel seed to add complexity. Opt for Cassia cinnamon when a more intense, peppery warmth is desired, like in cinnamon rolls or snickerdoodle cookies.” 

How to know you’re getting ‘true cinnamon’

Ceylon cinnamon is often considerably more expensive than Cassia cinnamon because it requires more time and labor, explains Shawn Gavin, CEO and founder of Slofoodgroup, a global ingredient company specializing in premium spices. In addition to being prized for its complexity, Ceylon cinnamon is sometimes sought out for its lower coumarin content. 

“Cassia contains much higher levels of coumarin, an aromatic that is dangerous in high levels [and] is more likely to be contaminated with lead,” says Jerold R Mande, adjunct professor of nutrition at Harvard T.H. Chan School of Public Health. 

Cassia is often mistaken for Ceylon, however, which can lead to spice fraud in which retailers sell it at a higher price than what it’s worth. 

Here are some things to look out for to make sure you’re truly getting “true cinnamon.” 

Look at the packaging

Ceylon cinnamon is labeled from Ceylon or Sri Lanka, while Cassia is often labeled from Vietnam or with no country of origin. Mexican cinnamon, which is the same botanical variety as Ceylon, will often be labeled as Canela.

“Check to make sure your cinnamon matches its labeling,” says Fore. She also suggests reviewing the date of production, as spices can lose their potency and fragrant qualities over time. 

If you’re purchasing your spices online and can’t physically inspect the product, Burlap & Barrel cofounder Ethan Frisch suggests reaching out to the company to ask for more information. “The more details [they list], the better the cinnamon will be,” he says. 

Examine the texture

With cinnamon sticks Gavin says you can easily identify between Cassia and Ceylon. “If it is one solid piece of wood, it is Cassia. If it is in many thin, small pieces and resembles a cigar, it is Ceylon,” he says. Ceylon cinnamon sticks are thin and so delicate that they almost crumble in your hand thanks to the multiple layers of inner bark. 

Another visual identifier is color. Ceylon cinnamon sticks are a light tan-brown, while Cassia varieties lean toward deeper reddish and darker brown tones. Color might not be the best way to tell, however, with ground cinnamon: A peer-reviewed study in the Spanish market showed that color wasn’t a reliable indicator for ground cinnamon identification.

Finally, ground Ceylon cinnamon is often finer than more coarsely ground Cassia cinnamon.

Shop from trusted brands

If you have no idea where to begin, there are several brands frequently cited for purity, sourcing-transparency, and low coumarin content, including Druera, Burlap & Barrel, Penzey’s, Simply Organic, Frontier Co-op, and Slofoodgroup. While these brands sell both cinnamons, they do so transparently; for example, Frontier labels its Cassia as Korintje Cinnamon. And Fore trusts Diaspora Co. for vetting its sources and ensuring farmers are adequately compensated.