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Ceylon Cinnamon: How to Use Sri Lankan Cinnamon

Updated November 5, 2026

Total time
5 min
prep 5 min · cook 0 min

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Ceylon Cinnamon: How to Use Sri Lankan Cinnamon

Ceylon cinnamon, also known as “true cinnamon,” comes from the inner bark of Cinnamomum verum trees native to Sri Lanka. It has a delicate, sweet, and mildly citrusy flavor, quite different from the stronger, harsher cassia cinnamon commonly sold in supermarkets. This article explains how to select, use, and store Ceylon cinnamon, with practical tips for incorporating it into both sweet and savory dishes.

Ingredients

  • 1 Ceylon cinnamon stick (about 3 inches / 7.5 cm long)
  • 1 teaspoon (2.5 g) ground Ceylon cinnamon (or grind a stick fresh)
  • Optional: 1 cup (240 ml) hot water for tea

Instructions

  1. Identify true Ceylon cinnamon: Look for sticks with many thin, papery layers that crumble easily. The color is light tan to warm brown. Cassia sticks are darker, harder, and have a single thick layer. If buying ground, check the label for “Ceylon” or “Cinnamomum verum.”
  2. Store whole sticks: Keep Ceylon cinnamon sticks in an airtight glass jar away from light and heat. They will stay fragrant for up to 2 years. For maximum flavor, grind only what you need using a spice grinder or fine microplane.
  3. Use in cooking: Add a whole stick to simmering liquids like rice, curries, stews, or mulled wine. Remove before serving. For baking, use ground Ceylon cinnamon. Because it is milder, you may need to use about 1.5 times the amount of cassia called for in a recipe.
  4. Make cinnamon tea: Place a stick in a cup, pour hot water over it, and steep for 5 minutes. Sweeten with honey if desired. This is a common way to enjoy Ceylon cinnamon in Sri Lanka.
  5. For ground cinnamon: If a recipe calls for ground cinnamon and you have sticks, grind them in a clean coffee grinder until fine. Sift if needed.

Tips

  • Substitution: If you only have cassia cinnamon, use about two-thirds of the amount called for, as cassia is stronger and more bitter. For a closer match, add a tiny pinch of citrus zest to mimic Ceylon’s lemony note.
  • Storage: Keep ground Ceylon cinnamon in an airtight container in a cool, dark place for up to 6 months. Whole sticks last longer. Do not refrigerate, as moisture can cause mold.
  • Common mistake: Do not boil cinnamon sticks for long periods; the delicate flavor of Ceylon can become bitter. Add it during the last 20 minutes of cooking for stews or curries.
  • Quality check: If you are unsure if your cinnamon is Ceylon, break a piece. True Ceylon snaps easily and shows multiple thin layers. Cassia is hard and splinters.

Serving Suggestions

  • Stir ground Ceylon cinnamon into oatmeal, yogurt, or smoothies for a gentle warmth.
  • Use a stick to flavor rice pilaf, biryani, or Moroccan tagines.
  • Add to coffee grounds before brewing for a subtle spiced note.
  • Dust over roasted sweet potatoes or carrots before serving.

Variations

  • Ceylon Cinnamon Sugar: Mix 1 cup (200 g) granulated sugar with 2 tablespoons (16 g) ground Ceylon cinnamon. Use for toast, pastries, or churros.
  • Spiced Tea (Masala Chai): Simmer a cinnamon stick with cardamom, cloves, and ginger in milk and water for a fragrant chai.
  • Savory rub: Combine ground Ceylon cinnamon with cumin, coriander, and black pepper for a rub on lamb or chicken (cook poultry to 165°F / 74°C).

Storage and Reheating

Whole Ceylon cinnamon sticks can be stored in an airtight jar in a cool, dark place for up to 2 years. Ground cinnamon keeps for 6 months to 1 year. There is no need to reheat cinnamon; it is a spice, not a prepared dish. If you make cinnamon tea, it is best enjoyed fresh, but you can refrigerate it for up to 2 days and serve cold over ice.

Frequently Asked Questions

What is the difference between Ceylon and cassia cinnamon?
Ceylon (true cinnamon) is from Sri Lanka and has a delicate, sweet flavor. Cassia is from China or Indonesia and is stronger, darker, and cheaper. Most supermarket “cinnamon” is cassia. Ceylon is often preferred for its taste and lower coumarin content, though we make no health claims.

Can I use Ceylon cinnamon in any recipe that calls for cinnamon?
Yes, but adjust the amount. Since Ceylon is milder, you may need to use up to 1.5 times more. Start with a small amount and taste as you go.

How do I know if my cinnamon is really Ceylon?
Check the label for “Ceylon” or “Cinnamomum verum.” The sticks are light brown, crumbly, and have many thin layers. Cassia is dark reddish-brown, hard, and has one thick layer.

Is Ceylon cinnamon more expensive?
Yes, it is generally more expensive than cassia because it is harvested by hand and produced in smaller quantities. A little goes a long way.

Can I grind whole Ceylon cinnamon sticks?
Yes, use a clean coffee grinder or a fine microplane. Grind only what you need for the freshest flavor.

How long does Ceylon cinnamon last?
Whole sticks last up to 2 years if stored properly. Ground cinnamon lasts about 6 months to a year. Always check for aroma; if it smells weak, it is past its prime.

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