Which Cinnamon Has Cassia? A Definitive Guide

December 17, 2025 •

3 min read

Did you know that most cinnamon sold in North American supermarkets is actually Cassia, not the 'true' Ceylon variety? This article clarifies which cinnamon has cassia by explaining that Cassia is a type of cinnamon itself, and detailing how it differs from other varieties.

Quick Summary

Cassia is a common, robust, and spicy variety of cinnamon, derived from the Cinnamomum cassia tree. It is distinct from Ceylon, or 'true' cinnamon, and the two differ significantly in taste, texture, and coumarin content.

Key Points

Cassia is a Type of Cinnamon: The question 'which cinnamon has cassia' is a misconception; Cassia (Cinnamomum cassia) is itself a distinct variety of cinnamon.
Common Supermarket Cinnamon: Most ground cinnamon and sticks sold in North American grocery stores are the Cassia variety.
High Coumarin Content: Cassia contains high levels of coumarin, which can be harmful to the liver in large, consistent doses, while Ceylon has negligible amounts.
Bold vs. Delicate Flavor: Cassia offers a strong, spicy, and robust flavor, whereas Ceylon has a mild, sweeter, and more delicate taste.
Visible Differences: Cassia sticks are thick, hard, and hollow, while Ceylon sticks are thin, soft, and have multiple papery layers.
Know Your Origins: Cassia is primarily sourced from China, Indonesia, and Vietnam, while Ceylon cinnamon is native to Sri Lanka.
Choose Based on Use: Use Cassia for robust, baked goods and savory dishes, but opt for Ceylon for lighter desserts, regular consumption, or when seeking a more refined flavor.

Demystifying the Cinnamon Family

To address the question "Which cinnamon has cassia?," it's essential to first understand that Cassia is a primary type of cinnamon, not an ingredient found within other varieties. The cinnamon we commonly encounter in supermarkets, especially in North America, is the inexpensive and widely available Cassia. The other major type is Ceylon, often called "true" cinnamon, and it is crucial to recognize the differences between them. These distinctions impact everything from culinary application to potential health effects, particularly regarding coumarin content.

Cassia Cinnamon: The Common Spice

Cassia cinnamon comes from the bark of the Cinnamomum cassia tree, which is native to Southern China and is also cultivated extensively in Indonesia and Vietnam. The bark is harvested, dried, and ground or rolled into thick, hard sticks. Cassia is known for its intense, strong, and spicy flavor profile, which can sometimes have a slightly bitter note.

Common Cassia Varieties

Chinese Cassia (C. cassia): Often used in traditional Chinese medicine, it is the original variety.
Saigon (Vietnamese) Cassia (C. loureiroi): Known for its extremely potent, spicy flavor due to a high volatile oil content.
Korintje (Indonesian) Cassia (C. burmannii): The most common type of Cassia found in US grocery stores, offering a smoother, milder spice than Saigon.

Ceylon Cinnamon: The "True" Cinnamon

Ceylon cinnamon, also known as "true" cinnamon, is derived from the Cinnamomum verum tree, which is native to Sri Lanka. Unlike Cassia, Ceylon is prized for its delicate, mild, and subtly sweet flavor, with complex notes of citrus and flowers. Its cultivation and harvesting are more labor-intensive, contributing to its higher price and rarer availability. Ceylon sticks are composed of multiple thin, soft layers of bark rolled tightly together, making them very fragile and easy to grind.

The Critical Difference: Coumarin Content

One of the most important distinctions between Cassia and Ceylon is their coumarin content. Coumarin is a natural flavoring that can be toxic to the liver when consumed in high doses over time.

Cassia: Contains significantly higher levels of coumarin (approximately 1% or more). For regular, high-volume consumption, particularly in supplements or daily diets, Cassia poses a potential health risk, especially for those with liver conditions.
Ceylon: Contains only negligible amounts of coumarin (often undetectable), making it safe for regular, even daily, consumption.

Which to Use and When

Your culinary choice depends heavily on your desired flavor profile and how often you consume cinnamon. If you're a heavy user, or have liver concerns, opting for Ceylon is the safer choice. For stronger, spicier flavors needed in specific dishes, Cassia is ideal.

Use Cassia For: Baked goods where you want a robust cinnamon flavor, such as cinnamon rolls, gingerbread, or apple pie. Its hard sticks are also great for infusing flavor into mulled wine, stews, and braises.
Use Ceylon For: Delicate desserts, custards, or beverages where a mild, sweet, and complex flavor is desired. The fragility of its sticks makes them perfect for grinding freshly as a garnish.

Comparison Table: Cassia vs. Ceylon Cinnamon


Feature	Cassia Cinnamon	Ceylon Cinnamon
Origin	Primarily China, Indonesia, Vietnam	Primarily Sri Lanka (formerly Ceylon)
Flavor	Strong, spicy, bold, slightly bitter	Mild, sweet, delicate, with citrus and floral notes
Appearance	Dark, reddish-brown, thick bark	Light, tan-brown, thin bark
Texture (Sticks)	Hard, tough, single layer, hollow	Soft, papery, multiple thin layers, like a cigar
Coumarin Content	High; potential liver risk with frequent, high consumption	Very low; safe for regular consumption
Availability	Very common, found in most grocery stores	Rarer, found in specialty stores or online
Price	Affordable	More expensive

Conclusion: Making an Informed Choice

In conclusion, Cassia does not "have" cassia; Cassia is a type of cinnamon, and it is the variety most widely sold and used globally. Its defining characteristics include a strong, spicy flavor and a notably higher coumarin content compared to the milder, sweeter Ceylon cinnamon. While Cassia is perfectly safe for occasional culinary use, those who consume large amounts regularly may prefer the safer, low-coumarin profile of Ceylon cinnamon. Knowing the difference allows you to choose the right spice for your culinary needs and health considerations. For further reading, consult reliable resources like this guide from Healthline: https://www.healthline.com/nutrition/ceylon-vs-cassia-cinnamon.

Frequently Asked Questions

Yes, in many parts of the world, especially North America, the cinnamon most commonly sold in grocery stores and labeled simply as 'cinnamon' is the Cassia variety.

The main differences are in coumarin content, flavor, and appearance. Cassia has a much higher coumarin level and a stronger flavor, while Ceylon has very low coumarin and a mild, delicate taste.

In large doses, coumarin can cause liver damage in some individuals. For people who consume cinnamon frequently or in large quantities, especially those with pre-existing liver conditions, this is a health consideration.

Cassia sticks are thick, hard, dark reddish-brown, and form a single, hollow tube. Ceylon sticks are thin, brittle, lighter tan, and consist of multiple, soft, tightly-rolled layers.

It depends on the recipe. For bold, spicy flavors in items like cinnamon rolls or gingerbread, Cassia is often preferred. For more delicate flavors in desserts like custards or light pastries, Ceylon is the better choice.

Ceylon is more expensive due to its more labor-intensive harvesting process and more limited geographical growing regions compared to the mass-produced Cassia.

Yes, Saigon (Vietnamese) cinnamon is a subspecies of the Cassia family and is known for its particularly strong, spicy flavor.