Ceylon vs Cassia Cinnamon: How to Tell the Difference

By the Zespo team · Updated 26 October 2026

The dalchini in most Indian kitchens is usually cassia, not "true" cinnamon. Both are tree barks, but they come from different species.

Two different trees

• Ceylon cinnamon (Cinnamomum verum) comes mainly from Sri Lanka. Its quills are thin, papery and layered like a cigar, with a mild, sweet flavour.
• Cassia (Cinnamomum cassia and related species) comes from China, Indonesia and Vietnam. Its sticks are thick, hard and single-layered, with a stronger, spicier taste.

Why the difference matters

Cassia naturally contains much more coumarin, a fragrant compound, than Ceylon cinnamon. Food safety authorities in several countries set limits on coumarin intake, which is why many supplement makers specify Ceylon cinnamon.

Reading the label

A label that just says "cinnamon" could be either. Look for "Ceylon" or the botanical name Cinnamomum verum. Zespo Berberine Complex uses Ceylon cinnamon alongside berberine HCl, milk thistle, turmeric and black pepper.

Where Zespo uses Ceylon cinnamon

• Zespo Berberine Complex combines Berberine HCl with milk thistle, turmeric, Ceylon cinnamon and black pepper in a 1,200 mg botanical formula per two-capsule serving
• Each bottle contains 120 vegetarian capsules, providing 60 servings
• Made in India in a GMP-certified facility, FSSAI-licensed

See Zespo Berberine Complex 1,200 mg – 120 Vegetarian Capsules on zespo.in · Also on Amazon.in (search "Zespo").

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Zespo products are food supplements, not medicines. This article is for general information and is not medical advice. Take supplements as directed on the label and speak to a qualified healthcare professional if you are pregnant, nursing, taking medication or have a medical condition.