Differences between Chinese cinnamon and Ceylon cinnamon

‌Many customers often don't know how to choose when choosing cinnamon? What are the differences between Chinese cinnamon (Cassia cinnamon) and Ceylon cinnamon? What are the differences in their applications? Let me tell you in this article

Differences between Ceylon cinnamon and Chinese cinnamon

Ceylon cinnamon is produced in Sri Lanka, and Chinese cinnamon is also called cassia cinnamon or Chinese cassia, produced in Guangxi, Yunnan and Guizhou in southern China.

Flavor and Chemical Composition‌：

Chinese cinnamon: Contains more than 90% cinnamaldehyde, with a spicy and slightly bitter flavor, often used in stews and Chinese medicine

‌Ceylon cinnamon: Contains 50-63% cinnamaldehyde, linalool and eugenol, giving it a floral and fruity aroma, with a sweet taste, suitable for baking and beverages. ‌‌

The difference between Chinese cinnamon and Ceylon cinnamon in appearance and processing:

Chinese cinnamon: Its bark is relatively hard and strong, and the processing process is relatively simple. The color is usually dark brown-red, and the taste is spicy. It is often used in cooking and Chinese medicine.

Ceylon cinnamon: Ceylon cinnamon is only produced in Sri Lanka. The bark is soft and tender, and the processing process is very complicated. The cinnamon pieces need to be filled into the whole cinnamon bark. The thinner the cinnamon bark, the higher the price. This cinnamon is brown, delicate, and has a mild sweetness, which is very suitable for dessert making.