True Ceylon Cinnamon (Cinnamomum verum) vs Cassia: identifying quills and adulteration?
4 Answers from travellers
Authentic Ceylon Cinnamon quills are crafted from micro-thin inner bark rolled into multi-layered, cigar-like cylinders that are soft, crumbly, and pale tan-brown. Cassia consists of a single thick, dark reddish-brown hollow bark layer that is extremely hard and difficult to break by hand. Chemically, true verum contains trace coumarin (around 0.004%), whereas imported cassia contains up to 1%, presenting liver toxicity risks if consumed in volume.
Check for official "Pure Ceylon Cinnamon" lion logo certification issued by the Sri Lanka Export Development Board (EDB) with Grade Alba or C5 Special markings on sealed retail packages.
An easy field test: iodine solution dropped onto a decoction of cassia turns deep blue-black due to high starch content, whereas true Ceylon cinnamon displays only a faint reaction.
Avoid pre-ground powders from open Pettah spice sacks; ground cassia is regularly blended into bulk cinnamon powder to inflate margins.
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