Spice Knowledge: Is Cinnamon the Same as Cassia?

Many people assume that cinnamon is simply cassia, cinnamon powder is just ground cassia, and cassia comes from the bark of the osmanthus tree. But is that really true? Today, let’s clear up some common confusion around the “Gui” spices—cinnamon and cassia.

First, cassia has nothing to do with osmanthus. Cassia comes from the bark of Chinese cinnamon trees, which belong to the Cinnamomum genus of the laurel family (Lauraceae). Osmanthus, on the other hand, belongs to the Oleaceae family. In short, cassia and osmanthus are unrelated. With that out of the way, let’s focus on cinnamon and cassia.

1. Are Cinnamon and Cassia the Same?
 

Because of their similar names and common culinary use, cinnamon and cassia are often mistaken for each other. In reality, there are several important differences:

(1) Botanical source

Cinnamon: The dried bark of Cinnamomum cassia and related species. In China, three main varieties are cultivated: Baimao rougui (high oil content, considered the best), Hongmao rougui, and Shapi gui. Cinnamon bark generally contains over twice as much essential oil as cassia, giving it a stronger fragrance. Unlike cassia, cinnamon does not contain eugenol (responsible for cassia’s sharp spiciness) but is rich in cinnamyl alcohols and related compounds.

Cassia: Refers to the bark from more than 10 Cinnamomum species grown in China, such as C. burmannii, C. loureiroi, and C. subavenium.

(2) Appearance

Cinnamon: Thin, hollow, tube-like rolls with a reddish-brown color and a smooth, neat look. Sticks are usually uniform in size, 8–15 cm in length.

Cassia: Thicker and coarser bark, often sold with outer bark still attached. It may appear in larger rolls or irregular chunks, dark brown to grayish-brown in color.

(3) Flavor profile

Cinnamon: Warm, sweet, and aromatic, with a rounded spiciness.

Cassia: Sharper and more pungent, often leaving a slightly bitter aftertaste.

2. Another “Gui” Spice: Bay Leaves (Laurel)

Another common “Gui” spice is bay leaf, sometimes mistakenly thought to be cinnamon leaves. In fact, bay leaves come from the laurel tree (Laurus nobilis), also in the laurel family but belonging to a different genus. Native to the Mediterranean, bay leaves are now also cultivated in parts of China such as Zhejiang, Sichuan, and Yunnan.

Ground bay leaves are a standard ingredient in many spice blends—for example, in Thai curry.

3. The Dual Value of Cinnamon: Culinary and Medicinal

China’s main cinnamon-producing regions are Guangdong (Luoding) and Guangxi (Wuzhou), both known as “hometowns of cinnamon.” When dried, rolled bark is called guitong, while inner bark stripped of the coarse outer layer is called guixin.

Cinnamon can substitute for cassia in cooking, but cassia cannot substitute for cinnamon in traditional medicine.

Culinary use also differs by region:

In the West, cinnamon is most often used in powdered form for desserts and beverages.

In China, it is sold in bark pieces, commonly added to braised dishes and soups.

A special note: the cinnamon used in Western pastries and beverages is often Ceylon cinnamon (Cinnamomum verum) from Sri Lanka. Its bark is thinner and lighter in color, with a delicate aroma and mild sweetness, unlike the stronger Chinese cinnamon.

4. Cinnamon vs. Cassia: Four Easy Ways to Tell Them Apart

5. Two Common Misunderstandings to Avoid

“Cinnamon and cassia can be used interchangeably.”

Not true. Using cinnamon in braised meat may leave it overly sweet without removing the meaty smell, while using cassia in tea can result in bitterness. Cinnamon is better for light seasoning and wellness, while cassia is better for heavy seasoning and masking odors.

“Cinnamon powder is better than cinnamon sticks.”

Powder is convenient but often lower quality—sometimes adulterated with cassia powder. It also absorbs moisture easily, leading to clumping and potential safety risks. Whole cinnamon sticks are the safer choice. Just break off what you need, reseal, and store—the aroma will last much longer.

With this knowledge, you'll never confuse cinnamon with cassia again—and you'll know exactly which one to use in your cooking.