What’s the Difference Between Cinnamon and Cassia?

While they both come from tropical evergreen trees related to the bay laurel, avocado and sassafras cinnamon and cassia are distinctly different in appearance and flavour profile. Where one of the major differences lies between these two spices is in the quills. Cinnamon quills are most often seen in 8cm lengths of many concentric layers of paper thin bark, rolled into cylinders like small cigars and are about 1cm in diameter.

Cassia bark by contrast, is generally found in two whole forms. One is flat pieces of dark brown slivers 10-20 cm long and 2-3 cm wide, smooth on one surface and rough and corky on the other. In quill form, they are smooth and can look similar to 8cm cinnamon quills, with the exception being a single scroll of bark that is also thicker.

Ian said, “Cinnamon has a mild and gentle sweetness that goes well with other light flavors. I use cinnamon to spice porridge or fresh fruits in syrup, such as pears, mangoes and
bananas. Cassia is stronger and sharper than cinnamon with a warm spicy background note. I use cassia in baked goods like muffins (hence the common name for it of baker’s
cinnamon) and with other strong spices such as star anise and licorice.”

Cinnamon is said to be among the oldest of spices, with references going back 2500 years to the land of the pharaohs. Even then it was noted that there was often confusion between Cinnamon and Cassia.

In some countries, including Australia, it has been illegal in the past to sell cassia as cinnamon, however the regulators have really given up on this one.

From Ian, “The best quality cinnamon Cinnamomum zeylanicum usually comes from its native Sri Lanka. Ground cinnamon is light brown, and should be quite fine with no detectable
coarseness. Some of the best cassia is from its native Vietnam and Indonesia, the colour of the powder is a dark reddish-brown and the aroma is highly aromatic.”

The versatility of these two spices, allows them to be used in both sweet and savoury dishes, however, it is important to note that cassia is more strongly perfumed and pungent than cinnamon, so it is best used with other distinctly flavoured ingredients such as strong spices and dried fruits.

Finally, Ian said, “These are both wonderful spices, however they are DIFFERENT and in my opinion should always be labelled so.”