Most people think all cinnamon is the same, but actually, Ceylon and cassia cinnamon are quite different. As a young farmer from Lao Cai, I’ve had the privilege of seeing cassia’s story unfold right from my village, nestled in the bamboo-rich landscapes of Northwest Vietnam. Let’s explore these two spices and bust some myths along the way.
Is Cassia Cinnamon the “Real” Cinnamon?
Some believe that cassia isn’t “real” cinnamon. But, that’s not quite right. While Ceylon is often called “true cinnamon,” cassia has its own authenticity, deeply rooted in history. Here in Xuan Ai Commune, cassia (or as we fondly call it, ‘cay vang xanh’) has been nurturing livelihoods for nearly 200 years. The Dao ethnic people, the first planters, cherished it for its robust flavor and medicinal value, which hasn’t changed.
Why You Might Think Ceylon Is Better
Many people assume Ceylon is superior due to its mild flavor and delicate appearance. But here’s a twist: cassia has a unique, bold taste prized in many culinary traditions, especially here in Vietnam. Cassia contains more cinnamaldehyde, giving it that spicy punch (which I personally love). And while Ceylon has its gentle charm, cassia’s strength brings warmth to dishes in a way only it can.
✅ Truth
Cassia carries a bold taste, more commonly used worldwide.
❌ Myth
Ceylon’s mildness makes it automatically better.
How We Harvest Cassia at Peak Quality
Here’s a little secret from our farm: Timing is everything. By year eight to ten, cassia bark is ready, but for the peak quality, we wait 15-25 years. This ensures a higher oil content, a telltale sign of cassia’s richness. The harvest happens with care, using curved knives and sun-drying the bark for 3-7 days. This method preserves its strong, aromatic flavor—unlike anything else. And we sell it directly, ensuring our farmers get a fair price without middlemen interference.
3 Common Myths About Cassia and Ceylon
- Cassia is inferior: Nope, it’s just different, with its own robust profile.
- Cinnamon is always sweet: Not always! Cassia’s spicy edge is perfect for savory dishes too.
- Cinnamon is only bark: In our village, nothing goes to waste. We use bark, leaves, and even scraps uniquely.
You can explore more about how we nurture our forests and the cultural stories behind them on our story page. Our proximity to the mountains, where the climate dances between cool and rich soils, lends cassia its unique qualities that can’t be replicated elsewhere.
Ceylon vs Cassia Cinnamon: Which Should You Choose?
Choosing between ceylon vs cassia cinnamon isn’t about one being better. It’s about what each brings to the table—literally. If you fancy a bolder, spicier punch, then cassia might be your go-to. But if you’re in the mood for something gentle on the palette, Ceylon could be your choice. Either way, both have their place in the world’s kitchens. You can find our Vietnamese cinnamon when you want to experience the authentic flavors of Vietnam.
In the end, these two types of cinnamon aren’t competitors but companions in the spice world. Whether it’s the richly oiled cassia from our Lao Cai fields or the mild Ceylon from elsewhere, each has its own story and place on our shelves. And remember, as we say here, each ‘cay hanh phuc’ tree brings happiness, no matter its name.