Few spices are as warm, comforting, and versatile as cinnamon. From a steaming cup of masala chai to festive desserts and aromatic curries, cinnamon has been cherished for centuries in kitchens around the world. Its naturally sweet aroma and delicate flavour make it one of the most popular spices in both sweet and savoury dishes.

However, many people don't realise that not all cinnamon is the same. The cinnamon sold in supermarkets is often Cassia, while Ceylon Cinnamon, commonly known as True Cinnamon, is considered the premium variety. Kerala, with its favourable tropical climate and spice-growing heritage, produces high-quality Ceylon Cinnamon that is appreciated for its mild flavour and fine texture.

In this guide, we'll explore the differences between Ceylon Cinnamon and Cassia, why Ceylon Cinnamon is called "True Cinnamon," how to use it in Indian cooking, and why it's a staple in tea, baking, and curries.

What Is Ceylon Cinnamon?

Ceylon Cinnamon comes from the inner bark of the Cinnamomum verum tree. After harvesting, the bark is carefully peeled and rolled into thin layers that naturally curl into delicate quills as they dry.

Unlike Cassia, which has thick and hard bark, Ceylon Cinnamon forms multiple thin layers that are soft, brittle, and easy to break by hand.

It is prized for its:

• Mild, naturally sweet flavour

• Delicate citrus notes

• Fine texture

• Pleasant aroma

• Premium culinary quality

Because of these characteristics, many chefs and home cooks prefer Ceylon Cinnamon for recipes where a balanced flavour is important.

Why Ceylon Cinnamon Is Called "True Cinnamon"

The name "True Cinnamon" refers specifically to Cinnamomum verum, the original species traditionally used in cooking for centuries.

Although both Ceylon Cinnamon and Cassia belong to the same botanical family, they are different species with distinct characteristics.

Ceylon Cinnamon is called "True Cinnamon" because it:

• It comes from the original cinnamon tree (Cinnamomum verum).

• Has a naturally sweeter and more delicate flavour.

• Forms soft, paper-thin layers.

• It is widely regarded as the premium variety for culinary use.

Its subtle flavour allows it to enhance recipes without overpowering other ingredients.

Ceylon Cinnamon vs Cassia: What's the Difference?

Many people unknowingly buy Cassia thinking it is cinnamon. While both are used in cooking, they differ in appearance, flavour, and culinary applications.

Which One Should You Choose?

Both have their place in the kitchen.

Choose Ceylon Cinnamon when you want:

• A refined flavour

• Gentle sweetness

• Aromatic tea

• Delicate desserts

• Premium baking

Cassia is often chosen for recipes requiring a stronger cinnamon flavour, but many cooks prefer the elegance and balance of Ceylon Cinnamon for everyday use.

How to Use Cinnamon in Indian Cooking

Cinnamon is one of the foundational spices in Indian cuisine. It adds warmth and depth without making dishes spicy.

Biryani and Pulao

Whole cinnamon sticks are commonly added to hot oil or ghee at the beginning of cooking. This releases their aroma and infuses the rice with subtle sweetness.

Curries

Whether preparing vegetarian dishes or meat curries, cinnamon complements spices such as cardamom, cloves, cumin, and black pepper.

It is commonly used in:

• Butter Chicken

• Chicken Curry

• Vegetable Kurma

• Mutton Curry

• Paneer Dishes

Garam Masala

Cinnamon is an essential ingredient in traditional garam masala blends.

When combined with cloves, cardamom, cumin, coriander, and black pepper, it contributes warmth and complexity to the spice mix.

Festive Dishes

Many festive Indian recipes include cinnamon because of its rich aroma, making celebrations even more special.

Cinnamon in Tea

One of the simplest ways to enjoy cinnamon is in tea.

Adding a small piece of cinnamon while brewing tea creates a naturally aromatic beverage that pairs beautifully with:

• Cardamom

• Ginger

• Cloves

• Black Pepper

Cinnamon is commonly used in:

• Masala Chai

• Herbal Tea

• Black Tea

• Spiced Milk

Its gentle sweetness also reduces the need for additional flavourings.

Cinnamon in Baking

Ceylon Cinnamon is especially popular in baking because of its delicate flavour.

It works wonderfully in:

• Cakes

• Cookies

• Muffins

• Banana Bread

• Apple Pie

• Cinnamon Rolls

• Sweet Buns

Because it is milder than Cassia, it enhances baked goods without overwhelming other flavours like vanilla, butter, or fruit.

Cinnamon in Curries and Savoury Dishes

Although many people associate cinnamon with desserts, it plays an equally important role in savoury cooking.

Whole cinnamon sticks are often tempered in oil or ghee before adding onions and spices. This technique releases the spice's aromatic oils and creates a flavourful base for the dish.

It pairs well with:

• Tomatoes

• Coconut Milk

• Lentils

• Rice

• Chicken

• Lamb

• Vegetables

Why Choose Premium Kerala Ceylon Cinnamon?

Kerala has long been recognised for producing high-quality spices, and its Ceylon Cinnamon reflects this rich heritage. Grown in favourable tropical conditions and carefully processed, premium Kerala Ceylon Cinnamon offers:

• Naturally sweet and delicate flavour

• Fine, layered quills

• Rich aroma

• Versatile use in sweet and savoury recipes

• Excellent quality for everyday cooking and gourmet dishes

At Miriyam Market, our Premium Kerala Cinnamon Rolls are carefully selected to bring authentic flavour and aroma to your kitchen. Whether you're brewing tea, baking desserts, or preparing traditional Indian curries, our cinnamon helps you experience the quality that Kerala spices are known for.