Cassia vs
Ceylon cinnamon.

Same family, different character

Two barks. Two experiences.

Ceylon cinnamon and cassia are related spices, but they come from different trees and behave differently in the kitchen. Ceylon cinnamon, the variety closely associated with Sri Lanka, has a delicate, softly sweet aroma with citrus and floral notes. Cassia is generally more robust, darker and warmer.

How to spot the difference.

A Ceylon quill is made from many thin, layered sheets of bark, almost like a tightly packed cigar. Cassia is usually a single, thicker curl. In ground form, the difference is much harder to see, which is why clear origin and species labelling matters.

Why choose Ceylon cinnamon?

Based in Singapore, Lankaroma chooses Sri Lankan Ceylon cinnamon for its grace at the table: elegant enough for tea and desserts, yet at home in curries and savoury dishes. Our ALBA and Continental grades let that lighter, layered character speak for itself.

A practical buying check.

When you are choosing cinnamon, look for a clear product name, the cinnamon type or origin, and a description that explains how the quills are intended to be used. That makes it easier to decide whether you want a delicate infusion, a visible garnish or an everyday cooking spice.

For botanical context, see Royal Botanic Gardens, Kew’s cinnamon profile. Choosing between ALBA and Continental? Read our guide to Ceylon cinnamon grades.