Is cassia the same as cinnamon?

Not exactly. Cassia is a type of cinnamon, but the spice sold as true or Ceylon cinnamon is a different, more delicate bark. Most supermarket cinnamon is the bolder, cheaper cassia.

Can I substitute cassia for cinnamon?

Yes, at about 1 to 1, using a little less cassia because it is stronger and hotter. Going the other way, use a little more Ceylon cinnamon to match cassia's punch.

How can I tell cassia from Ceylon cinnamon?

Ceylon cinnamon quills are soft, thin, and layered like a cigar. Cassia is a single thick, hard curl of bark. Cassia is also darker and redder.

Cassia vs cinnamon

Most cinnamon sold around the world is actually cassia. They come from related trees, look similar as sticks, and get used interchangeably, but they taste and behave differently.

No. 3

Cinnamon

Warm, sweet, delicate, gently woody

medium

warmsweet

Cinnamon is the dried inner bark of Cinnamomum verum, a small evergreen tree native to Sri Lanka. The bark is harvested, peeled, and rolled into fragile quills that grind to a pale, soft powder. True or Ceylon cinnamon tastes warm, sweet, and delicate, with a light woody perfume and little of the hot bite that cassia carries. It moves easily between sweet and savory, from baked apples and rice pudding to Moroccan tagines and Mexican mole. Most supermarket cinnamon is actually cassia, a related bark that is bolder and cheaper, which is why labels and flavor can differ so much.

No. 4

Cassia

Warm, hot, sweet, boldly spicy

strong

warmsweetpungent

Cassia is the dried bark of Cinnamomum cassia and its close relatives, sold around the world simply as cinnamon. It is bolder, hotter, and sweeter than true Ceylon cinnamon, with a harder, thicker bark that grinds to a reddish-brown powder. Most of the cinnamon on supermarket shelves and in commercial baking is cassia, which is why the spice can taste so much stronger than the delicate quills sold as Ceylon. Cassia anchors Chinese five spice and shows up in Indian garam masala and savory braises, where its punch holds up against meat and soy.

Which to use when

Reach for true Ceylon cinnamon when its delicate, floral warmth is the point, in custards, rice puddings, and fine baking. Reach for cassia when you want the bold, hot, familiar cinnamon punch that stands up to dough and braises, like cinnamon rolls and five spice. In most everyday recipes either works; just know the stronger one is usually cassia.

Common questions

Is cassia the same as cinnamon?: Not exactly. Cassia is a type of cinnamon, but the spice sold as true or Ceylon cinnamon is a different, more delicate bark. Most supermarket cinnamon is the bolder, cheaper cassia.
Can I substitute cassia for cinnamon?: Yes, at about 1 to 1, using a little less cassia because it is stronger and hotter. Going the other way, use a little more Ceylon cinnamon to match cassia's punch.
How can I tell cassia from Ceylon cinnamon?: Ceylon cinnamon quills are soft, thin, and layered like a cigar. Cassia is a single thick, hard curl of bark. Cassia is also darker and redder.