Ceylon Cinnamon vs. Cassia: Unmasking the Spice Difference

Cinnamon, a beloved spice used in countless cuisines and desserts worldwide, isn’t as simple as it seems. Two primary varieties dominate the market: Cassia and Ceylon cinnamon. While they share the same name, their origins, flavors, and health implications differ significantly.

Origin and Appearance

• Cassia Cinnamon: Primarily sourced from China and Indonesia, cassia is derived from the Cinnamomum cassia tree. Its appearance is characterized by thick, rough sticks with a dark brown-red hue.
• Ceylon Cinnamon: Often referred to as “true cinnamon,” Ceylon cinnamon originates from Sri Lanka and parts of India. It’s crafted from the Cinnamomum verum tree and boasts thin, delicate layers forming tight sticks with a lighter tan-brown color.

Flavor Profile

• Cassia Cinnamon: Renowned for its strong, pungent flavor, cassia cinnamon packs a powerful punch due to its high cinnamaldehyde content.
• Ceylon Cinnamon: Offers a more subtle, sweet, and complex flavor profile with a lower cinnamaldehyde concentration. This delicate taste makes it ideal for desserts and subtle flavoring.

Health Implications: Coumarin and Lead Contamination

• Coumarin Content: Cassia contains significantly higher levels of coumarin, a compound potentially harmful in large quantities. Ceylon cinnamon, on the other hand, is naturally low in coumarin.
• Lead Contamination:
  • Recent FDA alerts have highlighted the presence of lead in certain ground cinnamon products, often linked to cassia. Ceylon cinnamon, being less commonly mass-produced, carries a lower risk of contamination.

Why Choose Ceylon Cinnamon?

• Safety: The lower coumarin content makes Ceylon cinnamon a safer choice for regular consumption.
• Superior Taste: It’s delicate and complex flavor profile elevates dishes.
• Reduced Health Risks: The lower likelihood of lead contamination adds to It’s appeal.

While both cassia and Ceylon cinnamon have their place in the culinary world, understanding their differences is crucial for making informed choices. For those seeking a safer, higher-quality spice, Ceylon cinnamon emerges as the clear winner.

Cinnamon Recall Expanded: Lead Contamination Threat

The U.S. Food and Drug Administration (FDA) has significantly expanded its warning about lead-contaminated ground cinnamon. The agency has identified several additional brands with dangerously high levels of lead, prompting concerns about public health.

Initially issued in March, the alert has grown to include a wider range of products distributed across multiple states. The FDA urges consumers to avoid consuming any ground cinnamon from the affected brands and to dispose of these products immediately.

While the exact source of contamination remains under investigation, the potential health risks associated with lead exposure are severe, particularly for infants and children. Symptoms of lead poisoning can include developmental delays, learning disabilities, and behavioral problems.

The FDA continues to monitor the situation and has called for a voluntary recall of the contaminated products. Consumers are advised to check their pantries for affected brands and to report any adverse reactions to the agency.

This latest development underscores the importance of choosing high-quality, reputable cinnamon brands to protect consumer health.

Here are the nine brands included in the alert (Source: Quartz)

• El Chilar, distributed in Maryland, sold at El Torito Market.
• Marcum, “BEST BY: 12/05/25” and “BEST BY: 12/05/25,” distributed in Missouri and Virginia, Save-A-Lot.
• SWAD, Best Before October 2026,” distributed in Connecticut, Patel Brothers.
• Supreme Tradition, “BEST BY: 10/06/25,” distributed in California, Dollar Tree.
• Compania Indillor Orientale brand, distributed in Connecticut, sold at Eurogrocery.
• ALB Flavor, “Best Before: 30/08/2025 ,” distributed in Connecticut, sold at Eurogrocery.
• Shahzada, distributed in New York, sold at Premium Supermarket
• Spice Class brand, “Best by: 12/2026,” distributed in New York, sold at Fish World
• La Frontera, distributed in New York, sold at Frutas Y Abarrotes Mexico

The FDA advises companies to initiate a voluntary recall of the products. To date, ALB Flavor, Shahzada, and Spice Class have already been recalled.

Ceylon Cinnamon Recipes

It can add a delightful flavor to a variety of dishes. Here are a few recipes that highlight its unique taste:

1. Ceylon Cinnamon Tea

Ingredients:

• 1 Ceylon cinnamon stick
• 2 cups water
• Honey or lemon (optional)

Instructions:

1. Boil the water in a pot.
2. Add the Ceylon cinnamon stick and let it simmer for 10 minutes.
3. Remove the cinnamon stick and pour the tea into a cup.
4. Add honey or lemon to taste, if desired.

2. Ceylon Cinnamon Apple Crisp

Ingredients:

• 4 cups sliced apples
• 1/2 cup rolled oats
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/4 cup butter, melted
• 1 tsp Ceylon cinnamon
• 1/4 tsp nutmeg

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Place the sliced apples in a baking dish.
3. In a bowl, mix the oats, flour, brown sugar, Ceylon cinnamon, and nutmeg.
4. Add the melted butter and mix until crumbly.
5. Sprinkle the mixture over the apples.
6. Bake for 30-35 minutes until the topping is golden brown and the apples are tender.

3. Ceylon Cinnamon Smoothie

Ingredients:

• 1 banana
• 1/2 cup Greek yogurt
• 1/2 cup almond milk
• 1 tsp Ceylon cinnamon
• 1 tbsp honey
• Ice cubes (optional)

Instructions:

1. Combine all ingredients in a blender.
2. Blend until smooth.
3. Pour into a glass and enjoy!

4. Ceylon Cinnamon Roasted Sweet Potatoes

Ingredients:

• 4 sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 tsp Ceylon cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the sweet potatoes with olive oil, Ceylon cinnamon, salt, and pepper.
3. Spread the sweet potatoes on a baking sheet.
4. Roast for 25-30 minutes, stirring halfway through, until tender and golden brown.

5. Ceylon Cinnamon Overnight Oats

Ingredients:

• 1/2 cup rolled oats
• 1/2 cup milk (or any milk alternative)
• 1/4 cup Greek yogurt
• 1 tsp Ceylon cinnamon
• 1 tbsp honey
• Fresh fruit or nuts for topping

Instructions:

1. In a jar or container, combine the oats, milk, Greek yogurt, Ceylon cinnamon, and honey.
2. Stir well and cover.
3. Refrigerate overnight.
4. In the morning, top with fresh fruit or nuts before serving.

These recipes should give you a good start on incorporating Ceylon cinnamon into your meals. Enjoy experimenting with this wonderful spice! Do you have a favorite type of dish you like to make with cinnamon? 🍽️

Cinnamon in Desserts – more Sweet Recipes

Here are some more delightful dessert recipes that feature Ceylon cinnamon:

1. Ceylon Cinnamon Rolls

Ingredients:

• Dough:
  • 2 1/4 tsp active dry yeast
  • 1 cup warm milk
  • 1/2 cup granulated sugar
  • 1/3 cup butter, melted
  • 1 tsp salt
  • 2 eggs
  • 4 cups all-purpose flour
• Filling:
  • 1 cup brown sugar, packed
  • 2 1/2 tbsp ground Ceylon cinnamon
  • 1/3 cup butter, softened
• Icing:
  • 1 1/2 cups powdered sugar
  • 1/4 cup butter, softened
  • 1 tsp vanilla extract
  • 2-3 tbsp milk

Instructions:

1. In a large bowl, dissolve yeast in warm milk. Add sugar, butter, salt, eggs, and flour. Mix well and knead until smooth.
2. Let the dough rise in a greased bowl, covered, for about 1 hour or until doubled in size.
3. Roll out the dough on a floured surface into a 16×21 inch rectangle.
4. Spread the softened butter over the dough. Mix brown sugar and Ceylon cinnamon, then sprinkle over the buttered dough.
5. Roll up the dough and cut into 12 rolls. Place rolls in a greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.
6. Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden brown.
7. Mix icing ingredients and spread over warm rolls.

2. Ceylon Cinnamon Banana Bread

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, softened
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas
• 1 tsp Ceylon cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
2. In a large bowl, combine flour, baking soda, salt, and Ceylon cinnamon.
3. In another bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended.
4. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
5. Bake for 60-65 minutes, until a toothpick inserted into the center comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

3. Ceylon Cinnamon Sugar Cookies

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp Ceylon cinnamon
• 3 tbsp white sugar
• 1 tsp ground Ceylon cinnamon

Instructions:

1. Preheat oven to 375°F (190°C). In a small bowl, stir together flour, baking soda, and baking powder.
2. In a large bowl, cream together the butter and 1 1/2 cups sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients.
3. Roll rounded teaspoonfuls of dough into balls, and roll in a mixture of 3 tbsp sugar and 1 tsp Ceylon cinnamon. Place onto ungreased cookie sheets.
4. Bake 8 to 10 minutes, or until golden. Let cool on wire racks.

4. Rice Pudding

Ingredients:

• 1 cup uncooked white rice
• 2 cups water
• 2 cups milk, divided
• 1/2 cup sugar
• 1/4 tsp salt
• 1 egg, beaten
• 1 tbsp butter
• 1 tsp vanilla extract
• 1 tsp Ceylon cinnamon

Instructions:

1. Bring 2 cups water to a boil, add rice, and reduce heat to low. Cover and simmer for 20 minutes.
2. In a clean saucepan, combine cooked rice, 1 1/2 cups milk, sugar, and salt. Cook over medium heat until thick and creamy, about 15-20 minutes.
3. Stir in remaining 1/2 cup milk, beaten egg, and butter. Cook 2 minutes more, stirring constantly.
4. Remove from heat, and stir in vanilla and Ceylon cinnamon. Serve warm or chilled.

5. Ceylon Cinnamon Apple Pie

Ingredients:

• 1 recipe pastry for a 9-inch double crust pie
• 1/2 cup unsalted butter
• 3 tbsp all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 Granny Smith apples, peeled, cored, and sliced
• 1 tsp Ceylon cinnamon

Instructions:

1. Preheat oven to 425°F (220°C). Melt butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Sprinkle with Ceylon cinnamon. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350°F (175°C), and continue baking for 35 to 45 minutes, until apples are soft.

I hope you enjoy these sweet treats! Do you have a favorite dessert that you like to make with cinnamon? 🍰

Cinnamon-based Desserts with Chocolate

Here are some delicious chocolate desserts that incorporate Ceylon cinnamon:

1. Chocolate Truffles

Ingredients:

• 2 cups dark or semi-sweet chocolate chips
• 3/4 cup coconut cream (scooped from refrigerated coconut milk)
• 1 tsp vanilla extract
• 1/2 tsp sea salt
• 3-4 tbsp maple syrup
• 1 tsp ground Ceylon cinnamon
• Cocoa powder, shredded coconut, or crushed nuts for coating

Instructions:

1. Melt the chocolate chips in a double boiler over medium heat, stirring continuously.
2. Add the coconut cream, vanilla extract, sea salt, maple syrup, and Ceylon cinnamon. Whisk until smooth and creamy.
3. Remove from heat and let the mixture cool slightly. Refrigerate for about 45 minutes until firm.
4. Scoop out small portions and roll into balls. Coat with cocoa powder, shredded coconut, or crushed nuts.
5. Store in the refrigerator and enjoy within a week.

2. Chocolate Ice Cream

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1/2 cup natural cocoa powder
• 1 tsp ground Ceylon cinnamon
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine the cream, milk, sugar, cocoa powder, Ceylon cinnamon, and salt. Heat over medium heat, stirring until the sugar and cocoa powder are dissolved.
2. Remove from heat and stir in the vanilla extract.
3. Chill the mixture in the refrigerator for at least 2 hours.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer to a container and freeze until firm.

3. Chocolate Cake

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 1/2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 tsp ground Ceylon cinnamon
• 2 eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, salt, and Ceylon cinnamon.
3. Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
4. Stir in boiling water (batter will be thin). Pour into prepared pans.
5. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.

4. Hot Chocolate

Ingredients:

• 2 cups milk (or milk alternative)
• 1/4 cup dark chocolate, chopped
• 1 tbsp cocoa powder
• 1 tbsp sugar
• 1/2 tsp ground Ceylon cinnamon
• 1/2 tsp vanilla extract
• Whipped cream (optional)

Instructions:

1. In a saucepan, heat the milk over medium heat until warm.
2. Add the chopped chocolate, cocoa powder, sugar, and Ceylon cinnamon. Whisk until the chocolate is melted and the mixture is smooth.
3. Stir in the vanilla extract.
4. Pour into mugs and top with whipped cream if desired.

5. Chocolate Bark

Ingredients:

• 2 cups dark chocolate, chopped
• 1 tsp ground Ceylon cinnamon
• 1/2 cup chopped nuts (almonds, walnuts, or pecans)
• 1/4 cup dried fruit (cranberries, raisins, or apricots)

Instructions:

1. Melt the chocolate in a double boiler over medium heat, stirring until smooth.
2. Stir in the Ceylon cinnamon.
3. Spread the melted chocolate onto a parchment-lined baking sheet.
4. Sprinkle with chopped nuts and dried fruit.
5. Refrigerate until firm, then break into pieces.

6. Chocolate Brownies

Ingredients:

• 1/2 cup butter, melted
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1 tsp ground Ceylon cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch square pan.
2. In a large bowl, mix together the melted butter, sugar, eggs, and vanilla.
3. Beat in cocoa powder, flour, salt, baking powder, and Ceylon cinnamon.
4. Spread the batter into the prepared pan.
5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool before cutting into squares.

7. Chocolate Chip Cookies

Ingredients:

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp hot water
• 1/2 tsp salt
• 2 cups semisweet chocolate chips
• 1 tsp ground Ceylon cinnamon

Instructions:

1. Preheat oven to 350°F (175°C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.
3. Dissolve baking soda in hot water. Add to batter along with salt and Ceylon cinnamon.
4. Stir in flour and chocolate chips.
5. Drop by large spoonfuls onto ungreased pans.
6. Bake for about 10 minutes, or until edges are nicely browned.

8. Chocolate Mousse

Ingredients:

• 1 cup heavy cream
• 4 oz dark chocolate, chopped
• 2 tbsp sugar
• 1 tsp vanilla extract
• 1/2 tsp ground Ceylon cinnamon

Instructions:

1. In a small saucepan, heat 1/2 cup of the heavy cream until it just begins to simmer.
2. Remove from heat and add the chopped chocolate. Let sit for a minute, then stir until smooth.
3. Stir in the sugar, vanilla extract, and Ceylon cinnamon. Let cool to room temperature.
4. In a separate bowl, whip the remaining 1/2 cup of heavy cream until stiff peaks form.
5. Gently fold the whipped cream into the chocolate mixture until well combined.
6. Spoon into serving dishes and refrigerate for at least 2 hours before serving.

9. Chocolate Bark with Sea Salt

Ingredients:

• 2 cups dark chocolate, chopped
• 1 tsp ground Ceylon cinnamon
• 1/2 cup chopped nuts (almonds, walnuts, or pecans)
• 1/4 cup dried fruit (cranberries, raisins, or apricots)
• Sea salt for sprinkling

Instructions:

1. Melt the chocolate in a double boiler over medium heat, stirring until smooth.
2. Stir in the Ceylon cinnamon.
3. Spread the melted chocolate onto a parchment-lined baking sheet.
4. Sprinkle with chopped nuts, dried fruit, and a pinch of sea salt.
5. Refrigerate until firm, then break into pieces.

10. Chocolate Pudding

Ingredients:

• 2 cups milk
• 1/2 cup sugar
• 1/3 cup unsweetened cocoa powder
• 3 tbsp cornstarch
• 1/4 tsp salt
• 1 tsp ground Ceylon cinnamon
• 1 tsp vanilla extract

Instructions:

1. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, salt, and Ceylon cinnamon.
2. Gradually whisk in the milk until smooth.
3. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
4. Remove from heat and stir in the vanilla extract.
5. Pour into serving dishes and refrigerate until set.

These recipes should satisfy your sweet tooth and highlight the wonderful combination of chocolate and Ceylon cinnamon. Enjoy! Do you have a favorite type of chocolate dessert? 🍫