Do you know the difference between Cassia and Ceylon Cinnamon?
Do you know the difference between Ceylon Cinnamon and Cassia Cinnamon?

Many people are not aware but there are 2 types of cinnamon. Cinnamon is a spice created from the inner bark of the Cinnamomum tree. Strips of the inner bark are dried until they curl into rolls known as cinnamon sticks or quills. These can then be ground into powder or made into an extract.

Cassia (Chinese) Cinnamon

It originated in Southern China and is also known as Chinese cinnamon.

However, there are several subspecies now widely grown across Eastern and Southern Asia.

Cassia tends to be a dark brown-red color with thicker sticks and a rougher texture than Ceylon cinnamon.

Cassia cinnamon is considered lower quality. It is very cheap and is the type most commonly consumed around the world. Almost all cinnamon found in supermarkets is the cassia variety.

Cassia has long been used in cooking and in traditional Chinese medicine. Roughly 95% of its oil is cinnamaldehyde, which gives cassia a very strong, spicy flavor

Ceylon, or “true cinnamon,” is native to Sri Lanka and southern parts of India.

It’s made from the inner bark of the Cinnamomum verum tree.

Ceylon is tan-brown in color and contains many tight sticks with soft layers. These features provide a highly desirable quality and texture.

Ceylon cinnamon is less common and has long been prized as a cooking spice. It is quite expensive compared to the more common cassia variety.

It’s described as having a delicate and mildly sweet flavor.

Cassia Contains Coumarin, Which Can Be Toxic to Parrots

Coumarin is a compound found naturally in several plant species.

It can be harmful in large doses.

In rodents, coumarin is known to cause kidney, liver and lung damage. It may even cause cancer. In humans, there are isolated incidents of similar effects.

Cassia cinnamon, but not Ceylon, is a very rich source of coumarin.

Cassia contains approximately 1% coumarin, while Ceylon contains only 0.004%, or 250 times less. This is so low that it’s often undetectable

Cassia/Chinese Cinnamon is NOT SAFE for parrots because of the extremely high levels of coumarin, a blood thinner that is toxic and can cause liver damage and/or failure. 

You can find Ceylon cinnamon sticks HERE 

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