Ceylon cinnamon comes from the inner bark of Cinnamomum verum and is prized for its thin papery layers. Cassia, on the other hand, is usually thicker, stronger, and bolder. When you compare the two, the difference is immediately clear in aroma and texture.
One of the biggest reasons this matters is coumarin. Ceylon cinnamon typically contains far lower levels of coumarin than cassia, which is why many people choose it for regular use. In addition to flavor, that can make a meaningful difference for long-term enjoyment.
For buyers, chefs, and wellness-focused consumers, understanding the difference helps ensure they are choosing the spice that best suits their needs. At Galduwa Estate, we are proud to share the story behind true Ceylon cinnamon and the standards that make it special.