Sourcing·6 min read
Ceylon Cinnamon vs Cassia: A Buyer’s Guide
A commercial comparison of botanical origin, flavour, bark structure and sourcing decisions.
01
Two different botanicals
Ceylon cinnamon is Cinnamomum verum, traditionally associated with Sri Lanka. Cassia is a broader trade term used for several other Cinnamomum species. Botanical identity should appear in the agreed product specification.
02
Appearance and flavour
Ceylon quills are made from multiple thin bark layers and tend to be brittle, light and delicately sweet. Cassia bark is generally thicker, harder and more forceful in flavour.
03
Approve evidence, not assumptions
Importers should review samples, country-of-origin documents, product specifications and an appropriate testing plan before placing a commercial order.
Related product
Ceylon Cinnamon Sticks
Hand-rolled Ceylon cinnamon quills for premium retail, foodservice and beverage buyers.
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