Four Main Types of Cinnamon: Ceylon, Cassia, Korintje and Saigon

Key points

Trade names and botanical names are not always used consistently.
Ceylon cinnamon is Cinnamomum verum and is native to Sri Lanka.
Chinese cassia, Korintje and Saigon cinnamon are commercial cassia-type products.
Whole bark gives visual clues that powder cannot provide.
When species matters, rely on verified documentation or suitable testing.

Do not rely on a trade name alone where species, origin or composition is commercially important. Ask for documentation or testing appropriate to the product form.

Important terminology note

Trade names and botanical names are not always used consistently. When species matters, rely on verified botanical documentation or suitable testing rather than the word cinnamon alone.

Ceylon cinnamon

Common name: Ceylon cinnamon or true cinnamon. Botanical name: Cinnamomum verum. Older synonym: Cinnamomum zeylanicum. Native range: Sri Lanka.

Its typical form is thin pieces of inner bark assembled into a multi-layered quill. Colour is usually tan to light brown, and the flavour is generally described as delicate, sweet, lightly citrus-like and less forceful than common cassia types.

Common uses include tea, desserts, chocolate, delicate infusions, rice, curries, beverages, gifting, premium retail and applications where the layered quill is valued.

Chinese cassia

Common names include Chinese cassia and Chinese cinnamon. Cinnamomum aromaticum is commonly used; Cinnamomum cassia also appears widely in trade and literature.

Its typical form is thicker, harder bark, often forming a strong single curl. It is used in baking, spice blends, savoury dishes and applications requiring a bold cinnamon profile.

Indonesian cinnamon

Common names include Indonesian cinnamon, Korintje and Padang cassia. The botanical name is Cinnamomum burmanni.

It has cassia-type hard bark, often reddish brown, with a familiar warm and sharp cinnamon profile widely used in North American baking and commercial spice blends.

Vietnamese cinnamon

Common names include Vietnamese cinnamon and Saigon cinnamon. The botanical name is Cinnamomum loureiroi and the native range is Vietnam.

It has thick cassia-type bark and is usually described as especially intense, sweet-hot and aromatic.

Comparison table

Type	Botanical name	Native range	Typical bark structure	Typical intensity	Typical use
Ceylon cinnamon	Cinnamomum verum	Sri Lanka	Many thin layers	Delicate	Tea, desserts, premium retail, whole-quill presentation
Chinese cassia	Cinnamomum aromaticum / C. cassia in trade	Southeastern China to Vietnam	Harder thick curl	Strong	Baking, blends and savoury dishes
Indonesian Korintje	Cinnamomum burmanni	Southern China through western and central Malesia	Cassia-type hard bark	Warm and sharp	Bakery, cereal and ground-cinnamon blends
Vietnamese Saigon	Cinnamomum loureiroi	Vietnam	Thick cassia-type bark	Very intense	Baking, beverages and strong desserts

Why the label alone may not be enough

The word cinnamon may cover several species.
Ground products lose the visual differences visible in whole bark.
Country of packing is not always country of cultivation.
Commercial buyers may require documentation or testing.
Natural flavour, colour and chemistry vary by crop and processing.

Which cinnamon does CeyQuills supply?

CeyQuills focuses on Ceylon cinnamon, Cinnamomum verum, sourced in Sri Lanka. Product form, official grade reference, available lot details, packing and shipment documentation are confirmed for each quotation.

Looking for a particular grade or product form?

Tell us whether you need whole quills, cut quills or quillings, together with the quantity and destination. Current lot information and shipping options are confirmed with each quotation.