Ceylon Cinnamon

What Is Ceylon Cinnamon?

Ceylon cinnamon (Cinnamomum verum) is a spice native to Sri Lanka (formerly Ceylon), also known as “true cinnamon.” It is known for its thin inner bark, which curls in on itself as it dries to form thin, multi-layered, easily crumbled sticks.

It differs from the widely available “cassia” cinnamon: cassia is thicker, harder, and has a single layer, with a sharper sweetness. Ceylon cinnamon has a milder, sweeter, more floral aroma and naturally contains much less of the compound called coumarin than cassia.

Ceylon Cinnamon Nutrition Facts

Because Ceylon cinnamon is used in very small amounts as a spice, its contribution to a meal’s nutritional value is negligible; therefore, no detailed nutrition table is provided. Its distinguishing feature is that it contains substantially less coumarin than cassia cinnamon.

How to Use Ceylon Cinnamon

Ceylon cinnamon is a mild-flavored spice used in small amounts in sweet and savory dishes. Unlike cassia cinnamon, it is low in coumarin, making it a more suitable option for people who use cinnamon often and in larger amounts.

This is general information; Ceylon cinnamon is a food, not a medical treatment.

How to Choose Ceylon Cinnamon

Good Ceylon cinnamon has thin, light-brown sticks made of many rolled layers, like a cigar, and crumbles easily by hand. Thick, single-layer, very hard sticks are usually cassia; check the label and appearance to distinguish their aroma and coumarin content.

• The sticks should be thin and made of many rolled layers.
• They should be light brown and crumble easily.
• Thick, hard sticks are usually cassia.

How to Store Ceylon Cinnamon

Store Ceylon cinnamon in a sealed container in a cool, dry, dark place; sticks retain their aroma longer than ground cinnamon. Ground cinnamon loses its aroma over time, so use it within a reasonable period.

Using Ceylon Cinnamon in the Kitchen

Ceylon cinnamon is used in desserts (rice pudding, milk pudding, and apple desserts), hot drinks (salep and cinnamon milk), jams and compotes, and some meat and rice dishes. A stick can be added to cooking liquid for flavor; ground cinnamon is sprinkled directly into a dish. Its mild flavor is especially suited to delicate desserts.

What Is the Difference Between Ceylon and Cassia Cinnamon?

Ceylon cinnamon is thin-layered, light-colored, mildly sweet, and low in coumarin; cassia is thick, dark, hard, more sharply sweet, and higher in coumarin. Ceylon cinnamon stands out for people who consume cinnamon often.

Frequently Asked Questions

What is coumarin, and why does it matter?

Coumarin is a compound that occurs naturally in cinnamon and may be undesirable for some people when consumed in very high amounts. Cassia cinnamon contains substantially more of it, so people who use cinnamon often and in large amounts may prefer low-coumarin Ceylon cinnamon.

Why is Ceylon cinnamon called “true cinnamon”?

It is called “true cinnamon” because it is considered the principal botanical cinnamon species; the widely available cassia is a related species.

What does Ceylon cinnamon taste like?

It is mild, sweet, and floral; compared with cassia’s sharpness, it has a more delicate, balanced aroma.