The Truth About Ceylon Cinnamon

If you’ve ever reached for a jar labeled “cinnamon,” chances are it wasn’t true cinnamon at all. Most cinnamon sold globally is actually cassia, a similar-looking but very different spice.

But there’s one variety that stands apart – Ceylon Cinnamon, also known as Cinnamomum verum or “true cinnamon.” Sourced primarily from Sri Lanka, it’s known for its delicate aroma, refined taste, and remarkable purity. This is the cinnamon we choose at The Spice Edit, and here’s why.

At a glance, cassia and Ceylon cinnamon may look similar – but they’re different in almost every way that matters. Cassia is darker, thicker, and has a harsher, more pungent taste. It’s often cheaper and more widely used in commercial spice blends.

Ceylon cinnamon is lighter in color, softer in texture, and far more complex in flavour – sweet, floral, and gently warming. It also contains far lower levels of coumarin, a naturally occurring compound that can be harmful in large amounts. For those who value both taste and health, Ceylon is the clear choice.

Even within Ceylon cinnamon, not all grades are equal. The spice is hand-graded in Sri Lanka based on several factors: the diameter of the quills, colour, texture, and most importantly, aroma. The result is a detailed quality scale – and understanding it can help you choose the right cinnamon for your kitchen.

Here’s a guide to the main grades of Ceylon Cinnamon, from the finest to the most basic:

Alba

• Diameter: 6-7 mm
• Colour: Pale golden
• Aroma: Intensely fragrant, sweet, and floral
• Notes: The highest grade available. Soft, delicate quills that crumble easily. Rare and highly sought after, especially in gourmet and wellness markets.

C5 Special

• Diameter: 8-9 mm
• Colour: Light golden brown
• Aroma: Clean and smooth, with a refined warmth
• Notes: Considered premium. A slightly thicker quill than Alba, but still elegant and aromatic. Often used as a top-grade alternative when Alba is unavailable.

C5

• Diameter: 10-12 mm
• Colour: Warm golden brown
• Aroma: Mellow, balanced spice with subtle sweetness
• Notes: Still high quality, but with a slightly coarser texture and a more robust flavour. Commonly used in both home and commercial kitchens.

C4

• Diameter: 13–14 mm
• Colour: Brownish with some irregularity
• Aroma: More woody, less refined
• Notes: A mid-grade option. Suitable for cooking where subtler differences may be less noticeable.

M5 & M4

• Diameter: 15–20 mm
• Colour: Dull brown
• Aroma: Mild, earthy, and less aromatic
• Notes: An economical grade with weaker aroma and flavour. Used mainly for bulk use or industrial processing.

H1 & H2

• Type: Larger, rougher pieces made from older bark
• Colour: Dark brown, fibrous
• Aroma: Stronger, more earthy
• Notes: Commonly used for non-food purposes or where appearance and aroma are less critical.

FAQ (Fair Average Quality)

• Type: Mixed, broken, and ungraded
• Aroma & Colour: Inconsistent
• Notes: The lowest available grade. Often used in low-cost spice blends or processed foods.

At The Spice Edit, we believe that true quality speaks for itself. That’s why we work only with Alba and C5 Special grades – the finest expressions of Ceylon cinnamon. These grades are not only superior in aroma and appearance, but also in the depth of flavour they bring to your kitchen.

Because Alba is extremely limited, we occasionally offer products made with C5 Special, which maintains our high standards. You’ll always find the exact grade clearly labeled on every one of our cinnamon products – no guesswork, no compromise.

If you’ve never experienced real Ceylon cinnamon, you’re in for something special. Whether you’re using it in tea, baking, curries, or simply as a finishing spice, the difference is immediate – smoother, warmer, and more balanced.

Want to taste the difference for yourself?