There Are 2 Main Types Of Cinnamon—When & How To Use Each

What do coffee beans, peanut butter toast, and roasted sweet potatoes have in common? All three taste even better with a sprinkle of cinnamon on top. But before you get heavy-handed with the spice, make sure you pay attention to the variety you're using. Yes—there's more than one type of cinnamon.  

Cassia cinnamon tends to have a more concentrated and intense cinnamon-like flavor, reminiscent of the holiday season or even cinnamon rolls, whereas Ceylon cinnamon is "lighter, brighter, and more citrus-like compared to Cassia," Koya tells mbg. 

If a bottle is not specifically labeled as "Ceylon cinnamon," it's safe to assume Cassia is what you're buying. 

While both kinds of cinnamon contain powerful antioxidants and have been shown to manage healthy blood sugar levels, Cassia cinnamon contains a natural compound called coumarin, which may be harmful to the liver in high doses.

Because Ceylon cinnamon is safer in bigger doses, Koya recommends "using it in larger quantities more regularly." That includes everyday uses, like adding it to your smoothie, oatmeal, or coffee beans. It's also a better choice for baking projects that require a higher amount of the spice, like these vegan pancakes with warm, cinnamon apples or these breakfast cookies. 

If you're missing the aromatic, spicy flavor of cinnamon, it's OK to mix the two every now and then—just try to make sure the Ceylon portion outweighs the Cassia portion.