Most of the dalchini sold in Indian markets is not true cinnamon. It is cassia, a close relative that is cheaper, thicker and stronger. Both are sold as “cinnamon”, both come from the bark of trees in the same family, and in powder form they look almost the same. But they are different spices, and for a food brand, a bakery or a wellness company, the difference matters. This guide covers Ceylon cinnamon vs cassia: how to tell them apart, and which one to buy. Two spices, one name Ceylon cinnamon comes from Cinnamomum verum (also called Cinnamomum zeylanicum). It is grown mainly in Sri Lanka, which was called Ceylon, and is often sold as “true cinnamon”. Cassia is the name for several related species. The main ones in trade are Chinese cassia (Cinnamomum cassia), Indonesian cassia (Cinnamomum burmannii) and Vietnamese cassia (Cinnamomum loureiroi). Most cinnamon in supermarkets around the world, and most dalchini in India, is one of these. Ceylon cinnamon vs cassia: how to tell them apart By looking at the sticks Ceylon cinnamon Cassia Shape Many thin layers rolled together, like a cigar One thick layer curled into a hollow tube Colour Light tan to golden brown Dark reddish brown Texture Soft, papery, crumbles in your hand Hard, woody, difficult to break Cross-section Looks like rolled paper Looks like a single shell By taste and smell Ceylon cinnamon is mild, sweet and a little citrusy. Cassia is strong, spicy and slightly bitter, with the “hot” cinnamon flavour many people know from bakery products and chewing gum. Neither is wrong. They suit different products. In powder form This is where it gets hard. Ground Ceylon cinnamon is usually lighter in colour and finer in smell, but blends and roasting can hide that. For powder, the only reliable answer is a lab test, or buying from a supplier who can show where the bark came from and test reports for each lot. Why coumarin matters Coumarin is a natural compound found in cassia in fairly high amounts and in Ceylon cinnamon in very small amounts. In large, regular doses it can be hard on the liver for sensitive people. Food safety bodies in Europe have set limits on coumarin in some foods, which is one reason exporters and health brands prefer Ceylon cinnamon. For a household using a pinch now and then, this is not a worry. It matters more for: If any of these describe your product, specify Ceylon cinnamon and ask your supplier for coumarin test results. Grades of Ceylon cinnamon Sri Lanka grades Ceylon cinnamon quills mainly by thickness. The names you will see are Alba (thinnest and most expensive), Continental, Mexican and Hamburg (thickest). Within each there are sub-grades. There are also quillings (broken pieces), featherings (inner bark shavings) and chips, which are cheaper and fine for grinding. So you do not always need Alba. A brand making cinnamon powder can buy quillings or a lower quill grade and save money without changing the spice. A premium retail pack of whole sticks is where the higher grades earn their price. Which one should you buy? Some brands blend the two. If you do, label it honestly. What to check before buying Ceylon cinnamon in bulk Buying Ceylon cinnamon from Supriya Corn Products Alongside our corn products, Supriya Corn Products supplies Ceylon cinnamon quills and cinnamon powder in bulk to spice brands, food manufacturers, wellness companies and exporters across India. We check every lot for aroma, colour and moisture, and grind powder fresh. We also supply red chilli powder for spice brands that buy both. For grades and a quote, see our page for Ceylon cinnamon supplier in India. Our certifications are on the Quality page. Frequently asked questions