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    "id": 1070263,
    "title": "Ceylon or cassia? The cinnamon in your tea",
    "slug": "ceylon-vs-cassia-cinnamon",
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    "url": "https://teas.co.uk/wiki/ceylon-vs-cassia-cinnamon/",
    "modified": "2026-09-18T00:45:33+01:00",
    "excerpt": "Most supermarket cinnamon is cassia, which is much higher in coumarin than Ceylon cinnamon. What that means if you drink cinnamon tea every day.",
    "content_text": "\"Cinnamon\" covers two different barks, and UK shops sell both under the same word.\r\n\r\nCeylon cinnamon (Cinnamomum verum, sometimes called true cinnamon) is the lighter, more delicate one, grown mainly in Sri Lanka.\r\nCassia cinnamon is the darker, hotter, cheaper one, and it is what most supermarket ground cinnamon and most cinnamon sticks in this country actually are.\r\n\r\nThe taste difference is real: Ceylon is softer, sweeter and more citrusy, cassia is punchier and more familiar to a British palate. But the reason to care is coumarin.\r\nThe coumarin difference\r\nCassia contains far more coumarin, a naturally occurring compound that can affect the liver in large, regular doses. Germany's federal risk assessment body, the BfR, describes Ceylon cinnamon as generally low in coumarin and cassia types as much higher, and recommends Ceylon for people who use substantial amounts of cinnamon regularly. BfR: coumarin in cinnamon (PDF)\r\nIn practice:\r\n\r\nA cinnamon stick in a pot of chai now and then: not something to worry about.\r\nA heaped teaspoon of ground cassia in a mug every morning: worth switching to Ceylon.\r\nCinnamon supplements or \"cinnamon water\" habits: the amounts get much larger, and they are the case the BfR advice is aimed at.\r\n\r\nHow to tell them apart\r\n\r\n\r\n\r\n\r\nCeylon\r\nCassia\r\n\r\n\r\n\r\n\r\nStick (quill)\r\nThin, brittle, many fine layers rolled together like a cigar\r\nThick, hard, one or two tight curls\r\n\r\n\r\nColour\r\nTan, light brown\r\nDark reddish brown\r\n\r\n\r\nSnap\r\nCrumbles easily\r\nHard, difficult to break\r\n\r\n\r\nSmell\r\nDelicate, sweet, citrusy\r\nStrong, hot, spicy\r\n\r\n\r\nPrice\r\nHigher\r\nLower\r\n\r\n\r\n\r\nGround cinnamon is the problem: you cannot tell them apart once it is powder. If the label does not say Ceylon, assume it is cassia.\r\nWhat this means for tea\r\nMost cinnamon in tea is a small amount inside a blend. A chai blend such as Tea India Masala Chai lists cinnamon among several spices, and each bag contains a fraction of a teaspoon.\r\nIf you make your own spiced tea daily, it is the one place where the choice is worth making:\r\n\r\nUse a stick rather than powder \u2014 easier to control, and the flavour is cleaner.\r\nBuy Ceylon if you drink it every day.\r\nSimmer the stick with the water for 5 minutes before adding tea and milk: you get more flavour from less.\r\n\r\nOur chai spices guide covers the rest of the mix, and cinnamon tea covers the drink itself.\r\nCinnamon is a flavour, not a treatment\r\nCinnamon is regularly promoted for blood sugar and other health claims. The US National Center for Complementary and Integrative Health says studies do not clearly support cinnamon for any health condition, and notes that the species and plant part often are not identified on products. NCCIH on cinnamon\r\nEnjoy it because it makes a lovely cup. If you have liver problems, take regular medicines, or are pregnant and thinking about concentrated cinnamon, ask a pharmacist.\r\nCommon questions\r\nIs cassia cinnamon dangerous?\r\nNot in normal cooking amounts. The concern is high, regular intake, which is why the BfR suggests Ceylon for heavy users.\r\nWhich is in my chai tea bag?\r\nUsually cassia, and usually a small amount. Manufacturers rarely specify the species.\r\nDoes boiling remove coumarin?\r\nNo. Use less, or use Ceylon.\r\nWhich tastes better?\r\nCassia is bolder and more familiar in British baking; Ceylon is subtler and suits delicate teas. Try both in the same cup of tea and see which you prefer.",
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