Cinnamon: Cassia vs. Ceylon & Substitution Ratios
Understanding the difference between pungent Cassia and sweet Ceylon cinnamon, and spice weight conversions.
1 Cinnamon Stick = 1/2 Tsp Ground Cinnamon • 1 Tsp Ground = 2.6 grams
Cinnamon is a popular baking spice harvested from the inner bark of trees in the genus Cinnamomum. It is available in two primary varieties: Cassia Cinnamon and Ceylon Cinnamon. Cassia cinnamon is the common variety sold in most grocery stores. It has a dark color, a thick bark scroll, a pungent, spicy-sweet aroma, and contains high levels of coumarin. Ceylon cinnamon (often called 'true cinnamon') is native to Sri Lanka. It has a tan color, thin, paper-like layers, a highly delicate, sweet, and complex citrus flavor profile, and contains virtually no coumarin. In baking, Cassia is preferred for its bold flavor that holds up well against heavy sugars and fats, while Ceylon is used in light, delicate pastries.
Converting whole cinnamon sticks to ground cinnamon is a common requirement: 1 standard 3-inch cinnamon stick yields approximately 1/2 teaspoon of freshly ground cinnamon. Freshly ground spices are far more potent than pre-ground powders, so reduce volumes slightly if grinding fresh.
Using Ceylon cinnamon in place of Cassia cinnamon in a bold gingerbread recipe. The delicate Ceylon flavor will be completely lost under the molasses, leaving the bread tasting bland.
Cassia cinnamon is the standard in North America. Ceylon cinnamon is the default variety in Mexico (known as 'canela'), South America, and Europe.
Use Cassia ground cinnamon for holiday cookies, pumpkin pies, and cinnamon rolls. Use Ceylon for light custards and delicate cookies.
Replace 1 cinnamon stick with 1/2 teaspoon ground cinnamon. Replace Cassia 1:1 with Ceylon cinnamon (increase Ceylon amount slightly for potency).
Store ground cinnamon in an airtight container in a dark cabinet for up to 6 months whole sticks will keep their flavor for up to 2 years.