Where is real cinnamon grown? A guide to Ceylon and its counterparts

January 7, 2026 •

3 min read

Globally, most cinnamon sold in supermarkets is not 'true' cinnamon but a different species known as Cassia. This common variety, often simply labeled 'cinnamon,' originates from countries like Indonesia and China and has a much higher coumarin content than its premium counterpart.

Quick Summary

True or Ceylon cinnamon is native to Sri Lanka and parts of Southern India, while Cassia varieties come from Southeast Asia, including China, Vietnam, and Indonesia. These types differ in flavor, appearance, and coumarin levels, a substance that can be harmful in high doses.

Key Points

Origin Story: Real cinnamon, or Ceylon, is native to and primarily grown in Sri Lanka, while Cassia varieties hail from China, Indonesia, and Vietnam.
Appearance Matters: Ceylon cinnamon quills are thin, soft, and multilayered, contrasting with Cassia's hard, thick, single-layered bark.
Coumarin Content: Ceylon cinnamon contains very low levels of coumarin, making it safer for regular consumption compared to Cassia.
Flavor Profile: Ceylon offers a delicate, sweet, and floral flavor, while Cassia is known for its strong, spicy, and sometimes bitter taste.
Identifying True Cinnamon: You can distinguish Ceylon from Cassia by its light tan color, fragile texture, and multilayered structure.
Global Production: China, Indonesia, and Vietnam are the top overall producers of cinnamon, but Sri Lanka remains the leading producer of premium Ceylon cinnamon.

Distinguishing Real Cinnamon from Cassia

Many people are unaware that there are two main types of cinnamon available commercially: Ceylon and Cassia. What you find in most grocery stores is almost always Cassia, prized for its strong flavor and low cost. Real cinnamon, or Ceylon, is harvested from the inner bark of the Cinnamomum verum tree and is prized for its delicate, sweet flavor and low coumarin content. The geographical origins of these spices are key to understanding their characteristics and quality.

The Origin of Ceylon: Sri Lanka's Unique Terroir

The home of real, or Ceylon, cinnamon is the island nation of Sri Lanka. The botanical name, Cinnamomum zeylanicum, reflects its origin, and while cultivated elsewhere in smaller amounts, Sri Lanka is the primary producer and exporter globally. The specific environmental factors and traditional processing methods in Sri Lanka contribute to Ceylon's unique flavor. The harvesting process is labor-intensive, involving careful peeling and hand-rolling of the inner bark into multi-layered quills, which accounts for its higher price.

Cassia Cinnamon: The Dominant Market Variety

Cassia cinnamon comes from various Cinnamomum species, commonly sold varieties include Chinese (C. cassia), Indonesian (C. burmannii), and Vietnamese (C. loureiroi) cinnamon, primarily sourced from China, Indonesia, and Vietnam. These types are more affordable and widely used due to their abundance and less delicate harvesting. They have a thicker bark that forms a single layer when dried. China, Vietnam, and Indonesia are major global producers by volume, with Sri Lanka focusing on the premium Ceylon variety.

Real vs. Common Cinnamon: A Comparison Table

Here's a comparison of Ceylon and Cassia cinnamon:


Feature	Ceylon Cinnamon	Cassia Cinnamon
Origin	Sri Lanka, Southern India	China, Indonesia, Vietnam
Botanical Name	Cinnamomum verum	Cinnamomum cassia, C. burmannii, C. loureiroi
Appearance	Light tan-brown, thin, delicate, multi-layered quills	Dark reddish-brown, thick, hard, single-layer bark
Flavor Profile	Delicate, mild, sweet, with hints of citrus and floral notes	Strong, pungent, spicy, sometimes slightly bitter
Coumarin Content	Very low (under 0.017 mg/g)	High (1-13 mg/g)
Texture	Fragile and easily crumbles	Hard and woody; difficult to break
Price	More expensive due to limited supply and labor-intensive harvesting	Affordable and widely available

The Impact of Origin on Flavor and Health

Origin influences both flavor and health aspects. Ceylon's mild flavor suits delicate dishes, while Cassia's stronger taste is better for robust recipes. A key health difference is coumarin content; Cassia has significantly higher levels, which can be liver toxic in large doses, whereas Ceylon has only trace amounts. For frequent users, Ceylon is a safer choice. The National Center for Complementary and Integrative Health (NCCIH) offers more details on potential risks of high Cassia intake.

How to Identify Real Ceylon Cinnamon

To identify whole cinnamon sticks:

Color: Ceylon is light tan-brown; Cassia is dark reddish-brown.
Structure: Ceylon quills are multi-layered and cigar-like; Cassia has a single, thick layer.
Texture: Ceylon is fragile; Cassia is hard and woody.
Aroma: Ceylon is light and complex; Cassia is strong and pungent.

Conclusion: The Journey of Your Spice

Understanding where real cinnamon is grown reveals key differences in Ceylon from Sri Lanka and Cassia from Southeast Asia. While Cassia is widespread and affordable, Ceylon offers a milder flavor and safer coumarin profile for regular use. Knowing their origins and characteristics helps consumers choose the right spice for their culinary or health needs. The origin of your cinnamon significantly impacts your food and well-being.

Frequently Asked Questions

Real cinnamon is called Ceylon cinnamon, or Cinnamomum verum, named after its original source, the island now known as Sri Lanka.

Ceylon cinnamon is primarily grown and harvested in Sri Lanka, particularly along the country's western coastal region. It is also grown in small amounts in parts of India, Madagascar, and the Seychelles.

No, the majority of cinnamon found in North American supermarkets is Cassia cinnamon, a related but different species that is often simply labeled 'cinnamon'.

The main differences are in origin, flavor (delicate vs. pungent), appearance (thin, multi-layered quills vs. thick, single-layered bark), and coumarin content (very low vs. high).

Cassia is generally less expensive than Ceylon due to higher yields from the trees and less labor-intensive harvesting methods. It also dominates the global market, making it readily available.

Coumarin is a naturally occurring plant chemical found in high concentrations in Cassia cinnamon. In large doses, it can be toxic to the liver, which is why regular or large intake of Cassia is not recommended.

For most people, small, occasional use of Cassia cinnamon is safe. However, due to its high coumarin content, regular or large intake is not recommended, especially for those with liver conditions.

It is difficult to tell from the powder alone, as it is often sold without species specification. The best way is to check the packaging for 'Ceylon Cinnamon,' 'True Cinnamon,' or the botanical name Cinnamomum verum. Ceylon powder also has a lighter, more tan color.