Not all cinnamon is created equal. As a farmer from Xuan Ai Commune in Lao Cai — where the Dao people first planted cinnamon nearly 200 years ago — I’ve grown up seeing exactly how Vietnamese cinnamon differs from Ceylon. Here’s an honest, practical comparison to help you choose the right one.
Vietnamese Cinnamon vs Ceylon: The Short Answer
Vietnamese cinnamon (a cassia variety, Cinnamomum cassia/loureiroi) is bold, spicy and high in essential oil. Ceylon cinnamon (Cinnamomum verum), from Sri Lanka, is the mild, sweet “true cinnamon” with a delicate flavour. They come from different tree species — and that difference in oil, aroma and chemistry changes how you cook with them.
✅ Truth
Vietnamese cinnamon reaches up to ~5% essential oil in peak bark, giving a robust, aromatic flavour.
❌ Myth
All cinnamon tastes the same and can be swapped without changing a recipe.
1. Oil Content: Vietnamese Cinnamon Reigns
Essential oil is the heart of cinnamon’s character. Vietnamese cinnamon packs up to about 5% oil in peak-quality bark, delivering an intense, robust flavour. Our careful process — peeling the bark by hand and sun-drying it on bamboo racks — maximises that oil. Ceylon, though pleasant, carries a lower oil percentage, which is why its flavour is gentler and more delicate.
2. Origin and Heritage
Vietnamese cinnamon’s story began in Xuan Ai Commune nearly 200 years ago, in a village wrapped in over 6,000 hectares of cinnamon forest. The Dao ethnic people were the pioneers, planting what we call the “happiness tree” because our cool climate and rich mountain soil are a perfect cradle for cinnamon. Ceylon cinnamon, by contrast, is rooted in Sri Lanka. Same spice family, very different homelands.
3. Flavour: Bold vs Mild
Ceylon is often called “true cinnamon” and is prized for a soft, sweet, almost citrusy note — lovely in delicate desserts. Vietnamese cinnamon brings a bolder, spicier warmth thanks to its higher oil and cinnamaldehyde content, ideal for dishes that need a real cinnamon punch: spiced meats, mulled drinks, hearty bakes and a robust splash in coffee.
4. Health and Coumarin
Both offer real benefits, but there’s one honest difference worth knowing: Vietnamese cinnamon (cassia) naturally contains more coumarin than Ceylon. In everyday culinary amounts this is not a concern, but if you consume very large daily doses, Ceylon’s lower coumarin makes it the gentler choice. For flavour and normal use, well-harvested Vietnamese cinnamon is both safe and rewarding. If you want to know exactly how much is safe, see our guide on how much cinnamon per day is safe.
5. Which Should You Choose?
It isn’t about one being better — it’s about what you need. Want a bold, aromatic, warming spice with deep heritage? Vietnamese cinnamon is your answer. Prefer something mild and sweet for light baking? Ceylon fits. Many kitchens keep both. But if you’re after a spice rooted in nearly 200 years of tradition, grown in the cool soils of Xuan Ai, our Vietnamese cinnamon was made for you.
Ready to experience authentic Vietnamese cinnamon? Explore our Vietnamese Cassia Sticks (Whole Quills) — hand-harvested and shipped direct from our family farm in Lao Cai. Learn more about our story.