Cassia or Cinnamon?

Cassia and cinnamon, although often used interchangeably in culinary contexts, are distinct entities with unique characteristics. Both belong to the family Lauraceae, yet they are derived from different species of trees. Cinnamon primarily refers to Cinnamomum verum, also known as Ceylon cinnamon, while cassia comes from Cinnamomum cassia. This botanical divergence contributes to their varying flavor profiles and chemical compositions.

One of the most pronounced differences lies in their flavor. Cassia tends to have a more intense, spicy, and pungent taste, making it a popular choice for baked goods and hearty dishes. In contrast, Ceylon cinnamon offers a softer, sweeter flavor with a warm, delicate aroma, which is often preferred in delicately flavored pastries and beverages. This variance in taste makes each suitable for different culinary applications, with chefs selecting one over the other based on the specific flavor nuances desired in their dishes.

In terms of appearance, cassia is typically thicker and has a rougher bark than its Ceylon counterpart, which is thin and fragile. The color of cassia is usually darker, with a reddish-brown hue, while Ceylon cinnamon presents a lighter, more golden-brown shade. Such visual differences can help in identifying each spice, though it is not uncommon for cassia to be mislabeled as true cinnamon in retail settings.

Names in International Languages

• Spanish: Canela

• French: Cannelle

• German: Zimt

• Swedish: Kanel

• Arabic: كاسيا / قرفة

• Dutch: Kaneel

• Italian: Cannella

• Japanese: カシア/シナモン

• Chinese: 桂皮 / 肉桂

• Hindi: दालचीनी

• Gujarati: તજ

• Malayalam: കറുവപ്പട്ട

• Sanskrit: Sthulatvak

• Tamil: இலவங்கப்பட்டை

• Telugu: దాల్చిన చెక్క

Notice any errors? Please help us rectify to get free sample!

Botanical names

• Cinnamomum Cassia (commonly Cassia)

• Cinnamomum Verum (commonly Cinnamon)

Our Role

Our role is to act as your trusted brokerage and agency partner in the cassia cinnamon supply chain. We coordinate supplier matchmaking, quality assurance, and compliance monitoring, representing your interests locally in China. By working only with verified producers, we ensure safe processing, packaging, and delivery that meet international food safety standards. Our focus is on transparency, advocacy, and building long‑term supplier relationships that reduce risk and create lasting value for buyers

Welcome White Label / Private Label inquiries for Cassia/Cinnamon with full customization, control over Quality/Safety, and ensuring excellence in processing, packaging, and exporting of products

Additionally, we also take care of coumarin contents, allergens, sulphites, pesticide residues, ETO, heavy metals, micros and more. Available in various formats, quality and packing. Contact us with your sample or exact organoleptic description for a quote (along with full physical, chemical and microbiological specifications) to match your requirements.

More details and specifications of Cassia/Cinnamon are also here.