What Does Cinnamon Classify As? Deciphering the Beloved Spice

November 22, 2025 •

3 min read

Dating back to 2000 BC, when Egyptians used it for embalming, cinnamon has been a highly prized commodity. So, what does cinnamon classify as, botanically and culinarily? While most know it as a spice, its true classification is more specific and fascinating, rooted in the bark of evergreen trees from the Lauraceae family.

Quick Summary

This article delves into the precise identity of cinnamon, explaining its botanical origins from Cinnamomum trees and its role as a spice. It clarifies the common confusion between cinnamon, cassia, herbs, and other plant parts, providing a comprehensive overview of its classification and use.

Key Points

Botanical Source: Cinnamon comes from the inner bark of evergreen trees in the Cinnamomum genus, a member of the Lauraceae family.
Culinary Identity: It is classified as a spice because it comes from the bark, unlike herbs which are from the leaves of a plant.
Two Major Types: The two most common types are Ceylon (C. verum), known as "true cinnamon," and Cassia (C. cassia), the more pungent and prevalent variety.
Coumarin Content: A key difference between Ceylon and Cassia is their coumarin content; Ceylon has very low levels, while Cassia has high levels, which can be harmful in large doses.
Historical Context: Historically, cinnamon was a highly valued trade commodity, once more valuable than gold and used for embalming and flavoring.
Harvesting: The spice is harvested by carefully scraping the outer bark of the tree to access the aromatic inner bark.

Botanical Classification: A Member of the Laurel Family

At its most fundamental level, cinnamon is classified as a plant product derived from the genus Cinnamomum, which belongs to the laurel family, Lauraceae. This family also includes other well-known aromatic plants, such as bay laurel and camphor trees. The part of the plant used to create the spice is the inner bark of several tree species within this genus, most famously Cinnamomum verum (Ceylon cinnamon) and Cinnamomum cassia (Cassia cinnamon).

The process involves cultivating the evergreen tree for a few years before cutting its stems. The outer bark is then scraped away, revealing the inner bark. This aromatic inner layer is peeled, dried, and naturally curls into what we recognize as cinnamon sticks or quills. The dried bark is then ground into the powder form commonly found in supermarkets.

The Hierarchy of Classification

To understand exactly where cinnamon fits, consider its full botanical hierarchy:

Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Laurales
Family: Lauraceae
Genus: Cinnamomum
Species: verum (Ceylon cinnamon) or cassia (Cassia cinnamon)

Culinary Classification: A Spice, Not an Herb

While herbs and spices are both used for flavoring, they come from different parts of a plant. Herbs are derived from the leafy, green part of a plant, such as basil or oregano. Spices, on the other hand, are produced from the seeds, bark, flowers, roots, or fruits of a plant. Since cinnamon is made from the dried, aromatic inner bark of the Cinnamomum tree, it is correctly classified as a spice.

Cinnamon vs. Cassia: The Major Distinction

One of the most important distinctions in the world of cinnamon is the difference between Ceylon and Cassia varieties. Though both are called cinnamon, they are derived from different species of the Cinnamomum genus and have distinct characteristics, which affect their flavor, appearance, and chemical composition.


Feature	True Cinnamon (Ceylon - Cinnamomum verum)	Cassia (Chinese, Indonesian - Cinnamomum cassia, C. burmannii)
Origin	Native to Sri Lanka and Southern India.	Native to China, Indonesia, and Vietnam.
Appearance	Tan to light brown color; sticks consist of many thin, brittle layers rolled together.	Dark reddish-brown color; sticks are thick, hard, and hollow, with a single inward curl.
Flavor & Aroma	Mild, subtly sweet, and delicate with citrusy notes.	Strong, bold, and spicy with a pungent aroma.
Coumarin Content	Very low, making it safe for regular, moderate consumption.	High, which can cause liver damage if consumed in large quantities.

Global Usage and Economic Importance

Cinnamon has been used for millennia across many cultures, not just for its flavor but also for its medicinal and preservative properties. In ancient Egypt, it was used for embalming and religious rituals. Today, it remains a globally significant spice, used in everything from baked goods and desserts to savory dishes and beverages.

The cultivation and trade of cinnamon have shaped history, with ancient civilizations and European colonial powers fiercely controlling its routes. Its economic importance continues today, with millions of tonnes produced annually. From the delicate, expensive Ceylon variety prized in Europe to the more common Cassia dominating North American markets, the classification and origin of this spice have a direct impact on its flavor profile and cost.

Conclusion

To clarify, cinnamon classifies as a spice derived from the inner bark of evergreen trees in the genus Cinnamomum. Its botanical classification places it firmly within the Lauraceae family, distinguishing it from herbs, which are the leafy parts of plants. The crucial distinction between delicate Ceylon cinnamon and the more robust Cassia variety, based on their species and coumarin content, further refines its classification. Acknowledging these details helps to better appreciate this ancient and beloved ingredient, whether you're baking a pie or studying botany.

Visit the Spices Board of India for more details on cinnamon varieties and cultivation.

Frequently Asked Questions

Cinnamon is a spice, not an herb. Herbs are derived from the leafy parts of plants, whereas spices come from the bark, seeds, roots, or fruits. As cinnamon is the inner bark of a tree, it falls into the spice category.

Cinnamon comes from evergreen trees belonging to the Cinnamomum genus, which is part of the Lauraceae family. The most well-known species include Cinnamomum verum (Ceylon cinnamon) and Cinnamomum cassia (Cassia cinnamon).

Ceylon, or "true" cinnamon, is lighter brown, has a milder, sweeter flavor, and comes from Sri Lanka. Cassia cinnamon is darker reddish-brown, has a stronger, spicier flavor, and is more common in North America. Cassia also has significantly higher levels of coumarin than Ceylon.

Cinnamon is the inner bark of the Cinnamomum tree. The outer bark is scraped away during harvesting to reveal the soft, inner layer, which curls into quills as it dries.

In a biological context, cinnamon is derived from a plant and could be broadly considered a plant-based substance. However, in culinary terms, it is a spice and not a vegetable, which is typically defined as a savory plant part consumed in larger quantities.

Coumarin is a naturally occurring chemical compound found in cinnamon that gives it a distinct aroma. While present in trace amounts in Ceylon cinnamon, Cassia varieties contain much higher levels. Excessive coumarin intake, especially from Cassia, can pose potential health risks related to liver damage.

The origin varies by type. Ceylon cinnamon is native to Sri Lanka and India, while most Cassia varieties widely traded today come from China, Indonesia, and Vietnam. Sri Lanka is the dominant global producer of true Ceylon cinnamon.