Most cinnamon sold worldwide is cassia. Here is how true Ceylon cinnamon differs, why coumarin matters to food and wellness brands, and what the EU's protected status means for buyers.
Walk into most supermarkets in the world, pick up a jar labelled "cinnamon", and there is a good chance it is not cinnamon in the botanical sense at all. It is cassia, a close relative grown mainly in China, Indonesia and Vietnam. True cinnamon — Cinnamomum verum, known in trade as Ceylon cinnamon — comes overwhelmingly from Sri Lanka. For food, beverage and wellness brands, the difference matters more than many buyers realise.
Two spices, one name
- Ceylon cinnamon is made from the thin inner bark of the tree, rolled by hand into fine, layered quills. It is pale tan, delicate and brittle, with a sweet, complex aroma.
- Cassia comes from a thicker bark that curls into a single hard, dark roll. It is stronger, harsher and much cheaper to produce.
In ground form they are hard to tell apart by eye. That is exactly why sourcing and documentation matter.
The coumarin question
Cassia contains high levels of coumarin, a natural compound that can harm the liver when consumed in large amounts over time. Ceylon cinnamon contains only trace levels.
Regulators take this seriously. The European Food Safety Authority set a tolerable daily intake of 0.1 mg of coumarin per kilogram of body weight. Germany's Federal Institute for Risk Assessment (BfR) has calculated that a 60 kg adult can reach that limit with about 2 grams of average cassia a day, and a 15 kg child with only about 0.5 grams. The EU also sets maximum coumarin levels for certain ready-to-eat foods, such as baked goods and breakfast cereals.
For a brand selling cinnamon-heavy products — supplements, teas, breakfast cereals, bakery or products aimed at children — switching to Ceylon cinnamon removes that concern at the ingredient level.
Protected origin: the EU PGI
In February 2022, Ceylon Cinnamon became Sri Lanka's first product to receive Protected Geographical Indication (PGI) status in the European Union, placing it in the same legal category as products such as Champagne and Parmigiano Reggiano. For buyers, PGI means:
- the name "Ceylon Cinnamon" is legally protected in the EU
- products carrying it must come from the defined origin and follow its production standards
- traceability and certification systems have been built around growers, processors and exporters
Understanding grades
Ceylon cinnamon is graded mainly by the diameter of the quill and the quality of the bark. Common export grades, from finest to coarser, include Alba, Continental, Mexican and Hamburg, alongside quillings, featherings and chips used for grinding and extraction. Alba — the thinnest, most delicate quill — commands the highest price and is used where appearance and flavour matter most.
The right grade depends on your use:
- Whole-quill retail and premium gifting → Alba or Continental
- Grinding for blends and bakery → quillings or featherings
- Extraction and oils → chips
What to ask your supplier
- Botanical confirmation — is it Cinnamomum verum (Ceylon), not cassia?
- Grade and specification — quill diameter, moisture and colour
- Laboratory results — coumarin, microbiology, pesticide residues and heavy metals for your market
- Origin documentation — certificate of origin and, where relevant, PGI or GI certification
- Food safety certification of the processor, such as HACCP or ISO 22000, and organic certification if you need it
How Arwa Lanka helps
We source Ceylon cinnamon directly from certified producers, arrange samples and laboratory testing for your market, and manage export documentation and shipping. For small quantities, our Alba-grade Ceylon Spice Gift Vault is available in our online shop. For trade volumes, contact us with your grade, volume and destination.
This article is general information and not medical or regulatory advice. Check the requirements that apply in your market.
Sources: BfR — Cassia cinnamon with high coumarin contents to be consumed in moderation · UNIDO — EU agrees protected geographical indication for Ceylon cinnamon · Sri Lanka Export Development Board — Ceylon Cinnamon GI