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Types of cinnamon might not be something you think about when enjoying your favourite chai latte. But here’s something interesting: not all cinnamon is created equal.
That familiar spice sitting in your kitchen cupboard could be Cassia or Ceylon. They might look similar when ground into powder, but they’re surprisingly different.
One has a bold, sharper flavour and contains higher levels of a naturally occurring compound called coumarin. The other is softer, beautifully fragrant and naturally much lower in coumarin.
And yes, we have a favourite.
At Liquid Chai, we deliberately choose Ceylon cinnamon for our spice-forward blends. We love its flavour, its delicate aroma and the way it works with our other ingredients.
Because when you’re making chai, the little details make a big difference.
Cinnamon comes from the inner bark of trees belonging to the Cinnamomum genus.
Once harvested and dried, the bark becomes the cinnamon sticks and ground spice we recognise.
But cinnamon isn’t just one ingredient with one flavour.
There are several varieties, each with its own characteristics. Two of the best-known are Cassia and Ceylon cinnamon.
And understanding the difference is actually pretty fascinating.
Cassia is the cinnamon commonly found in supermarkets.
It’s strong, warm and slightly sharp, with a pronounced woody flavour.
You’ll often find it in baking, spice mixes and commercially prepared foods.
Cassia is generally more affordable and widely available than Ceylon.
Its strong flavour can be useful in recipes where you want cinnamon to stand out.
But there’s another difference worth knowing.
Cassia typically contains considerably higher levels of coumarin than Ceylon cinnamon.
We’ll get into why that matters shortly.
Ceylon cinnamon comes primarily from Sri Lanka and is often called “true cinnamon”.
Its botanical name is Cinnamomum verum.
Unlike the stronger, sharper flavour of Cassia, Ceylon is delicate, fragrant and naturally sweet-smelling.
It has a softer warmth that works beautifully alongside other spices.
And that’s exactly why we love it.
When you’re combining cinnamon with ginger, cardamom, cloves and black pepper, balance matters.
We want you to taste all those lovely spices, not just one overpowering ingredient.
Ceylon gives us that beautiful cinnamon warmth while allowing the rest of the blend to shine.
It also contains naturally much lower levels of coumarin.
For us, that’s another excellent reason to choose it.
Let’s put these two types of cinnamon side by side.
| Feature | Cassia Cinnamon | Ceylon Cinnamon |
| Flavour | Strong, bold and slightly sharp | Delicate, warm and subtly sweet |
| Aroma | Intense and woody | Soft, fragrant and aromatic |
| Colour | Usually darker reddish brown | Usually lighter tan brown |
| Bark | Thick and hard | Thin, delicate layers |
| Coumarin | Generally much higher | Naturally much lower |
| Availability | Commonly available | Often found through specialist suppliers |
| Our preference | Not used in our blend | Our chosen cinnamon |
So why do we choose Ceylon?
Because it gives us the flavour we’re looking for, with the added advantage of much lower coumarin levels.
It’s a thoughtful ingredient choice, not a marketing gimmick.
And it’s one we’re genuinely proud of.
We like our chai bold.
Really bold.
But bold doesn’t mean every spice needs to shout over the others.
Ceylon cinnamon brings a lovely warmth and fragrance without dominating the blend.
Its subtle sweetness complements the sharper kick of fresh ginger and the aromatic character of cardamom.
The result is a richer, more balanced spice profile.
You can actually taste the different ingredients working together.
And that’s exactly what we want from a good chai.
Here’s where things get interesting.
There’s a significant difference between Cassia and Ceylon cinnamon, and it goes beyond how they taste.
Cassia naturally contains considerably higher levels of coumarin.
Coumarin is a compound found in several plants, including cinnamon.
Consuming excessive amounts over time can cause liver problems, particularly in sensitive individuals.
The German Federal Institute for Risk Assessment explains that Ceylon cinnamon generally contains much less coumarin than Cassia.
That’s one of the reasons we love true cinnamon!
It’s beautifully fragrant, naturally low in coumarin and exactly the kind of ingredient we want in our chai.
We put a lot of thought into what goes into every bottle.
Choosing Ceylon is part of that process.
Our chai isn’t designed to taste like cinnamon-flavoured milk.
We want a full-bodied blend where you can enjoy the ginger, cardamom, cloves and black pepper too.
Ceylon’s delicate character helps us achieve that balance.
It adds warmth without taking over.
That means the other spices have room to do their thing.
And when everything comes together, you get the bold, fragrant chai we’re known for.
It’s a fair question, and one worth exploring.
Both varieties contain natural plant compounds, but their coumarin levels can differ significantly.
This is one of the clearest reasons to pay attention to the type of cinnamon you’re consuming.
Coumarin is a naturally occurring substance found in cinnamon and certain other plants.
In excessive amounts, it can affect the liver.
The European Food Safety Authority has established a tolerable daily intake of 0.1 milligrams per kilogram of body weight.
This provides a useful reference for understanding regular coumarin exposure.
A scientific assessment of coumarin in cinnamon explains the differences in coumarin exposure associated with cinnamon consumption.
Cassia cinnamon can contain relatively high levels, although the exact amount varies.
Ceylon generally contains very little by comparison.
That’s a meaningful difference.
We believe good ingredients should do more than simply look impressive on a label.
They should have a purpose.
Ceylon cinnamon gives us the warm, fragrant flavour we love while naturally containing much less coumarin than Cassia.
That’s a combination we’re very happy with.
We’re not suggesting that drinking chai provides medical benefits or that Cassia should never be consumed.
We’re simply explaining why Ceylon is our preferred ingredient.
It’s a choice based on flavour, quality and the characteristics of the cinnamon itself.
And we think that’s worth sharing.
Cinnamon might be one of the most recognisable chai spices, but it doesn’t work alone.
The magic happens when it meets the other ingredients.
Fresh ginger brings a lively, spicy kick.
Ceylon cinnamon adds a softer warmth that complements ginger’s sharper character.
Together, they create a lovely balance.
You get that warming spice flavour without one ingredient completely taking over.
It’s one of our favourite combinations.
Cardamom is wonderfully fragrant.
It brings aromatic, slightly floral notes that make a chai blend more interesting.
Ceylon cinnamon works beautifully alongside it.
Both ingredients contribute fragrance, but in different ways.
The result is a layered flavour that’s much more interesting than simply adding extra cinnamon.
Cloves bring depth and a stronger warming character.
Black pepper adds a subtle bite.
Both can be quite powerful, so balance is important.
Ceylon cinnamon provides a softer background warmth that complements these stronger spices.
When brewed together, the ingredients create a full-bodied, fragrant blend.
That’s the kind of chai we love making.
Choosing beautiful ingredients is one thing.
Getting the flavour out of them is another.
And this is where brewing becomes important.
If you’ve ever made chai from whole spices, you’ll know it isn’t always a quick process.
You need to measure your ingredients, heat your liquid and give everything time to develop.
Then there’s the straining.
And the washing up.
Lovely when you have the time, but not always practical before work.
At Liquid Chai, we take care of that part.
We slow-brew our whole spices and fresh ginger to develop a rich, fragrant concentrate.
The brewing process allows the spices to release their flavour into the liquid.
You get the benefit of carefully brewed ingredients without making everything from scratch.
There are plenty of chai powders available.
Some are well made, while others rely heavily on sugar and added flavourings.
We prefer to brew our spices.
It’s how we develop the full-bodied flavour we’re after.
And because our concentrates contain no added sugar, the spices get to do the talking.
No syrupy sweetness covering everything up.
No need to disguise the ingredients.
If you’re curious about the differences, explore our guide to chai concentrate vs chai powder.
Just a bold, fragrant blend that’s ready when you are.
We make our concentrates on the Sunshine Coast in Queensland.
Our approach is simple.
Choose ingredients we believe in, brew them carefully and make the finished chai easy to enjoy.
Ceylon cinnamon is one example of that thinking.
We deliberately choose it for its delicate flavour and naturally low coumarin content.
We combine it with other whole spices and fresh ginger to create our signature spice-forward blends.
There’s no added sugar, artificial flavouring or preservatives.
Just ingredients chosen for a reason.
You can learn more about our approach to chai and why we started brewing our own blends.
We offer two chai concentrates, both built around our love of bold spices.
Our Original blend combines organic black tea with whole spices and fresh ginger.
The tea provides a robust base, while Ceylon cinnamon and the other spices bring warmth and fragrance.
It’s full-bodied, aromatic and designed for people who love a strong spice profile.
Our Caffeine-Free blend uses rooibos instead of black tea.
Rooibos has a naturally gentle character that works beautifully with our spices.
You get plenty of warming flavour without the caffeine.
Both blends are sugar-free, vegan-friendly and gluten-free.
And both are incredibly easy to prepare.
You don’t need to be a spice expert to appreciate good ingredients.
Sometimes, the best way to understand a flavour is simply to enjoy it.
Start with your preferred amount of Liquid Chai concentrate.
Add your favourite plant-based milk and heat.
We particularly like Bonsoy for its creamy texture and how well it complements the spices.
Adjust the concentrate to suit your preferred strength.
You can also add your favourite sweetener if you like.
It’s your chai, after all.
For more inspiration, explore our collection of chai recipes.
Cinnamon isn’t just for winter.
Our spice-forward concentrates also work beautifully in iced drinks.
Combine your concentrate with cold plant-based milk, stir and pour over ice.
You still get that lovely cinnamon warmth, just in a refreshing drink.
Perfect for an Australian summer.
If you’re curious about how different spices work together, try your chai without added sweetener first.
Notice the gentle warmth of the Ceylon cinnamon.
Then the fresh ginger, fragrant cardamom and deeper spice notes.
It’s a simple way to appreciate what goes into the blend.
And you might discover that you enjoy a less sweet chai than you expected.
Cassia has a stronger, sharper flavour and generally contains more coumarin. Ceylon is softer, more fragrant and naturally much lower in coumarin.
We choose Ceylon for its delicate flavour, beautiful aroma and naturally low coumarin content. It complements our other spices without overpowering the blend.
Ceylon contains much less coumarin than Cassia, making it an appealing choice for regular cinnamon consumption. Overall suitability still depends on individual circumstances and intake.
Ceylon has a softer, subtly sweet flavour, while Cassia tends to taste stronger and sharper. Neither requires added sugar to produce its distinctive aroma.
No. Our Original and Caffeine-Free concentrates contain no added sugar. The flavour comes from carefully brewed spices, fresh ginger and their respective tea bases.
Not all cinnamon is equal.
And for us, that’s exactly why ingredient selection matters.
We choose Ceylon cinnamon because we love its delicate, fragrant flavour and the way it works with our other spices.
Its naturally low coumarin content is another reason we’re proud to use it.
We don’t believe every ingredient is interchangeable.
The choices we make influence the flavour, aroma and overall quality of our chai.
That’s why we put thought into what goes into every bottle.
From our Ceylon cinnamon to our fresh ginger and slow-brewing process, every ingredient has a job to do.
And the result?
Bold, spice-forward chai without the fuss.
Want to taste the difference thoughtful ingredients make?
Explore our chai concentrates. Slow-brewed with real spices, no added sugar and plenty of flavour.
