Ceylon Cinnamon Grades Explained: Alba, C5, C4, M4 and H1

What is the difference between Ceylon cinnamon and cassia?

Ceylon cinnamon (Cinnamomum verum) is often referred to as "true cinnamon" and is native to the southern forests of Sri Lanka. It features a pale tan or golden color and has a highly delicate, sweet, and complex flavor profile with faint citrusy and floral undertones. Structurally, Ceylon cinnamon sticks are rolled by hand from paper-thin layers of young inner bark, creating a soft, multi-layered quill resembling a cigar.

Cassia cinnamon (Cinnamomum cassia), which comprises almost all generic supermarket cinnamon, is a different species grown mainly in China, Indonesia, and Vietnam. Cassia bark is thick, dark reddish-brown, and extremely hard, rolling inward in a single thick scroll. It has a harsh, spicy, single-note flavor. Most importantly, Cassia contains high levels of coumarin (around 1.0%), a naturally occurring organic compound that can cause liver irritation and toxicity when consumed in daily medicinal doses. True Ceylon cinnamon contains trace, negligible coumarin levels (less than 0.004%), making it safe for daily high-volume consumption.

How is Ceylon cinnamon graded?

Ceylon cinnamon is graded under the strict SLS 81:2021 national standard established by the Sri Lanka Standards Institution (SLSI). The grading is performed entirely by hand by skilled artisans who inspect every quill. The primary grading parameter is the outer diameter of the finished quill.

Once the cinnamon bark is harvested and peeled, the inner bark layers are rolled together, dried under shade, and trimmed to a standard export length of 42 inches (106.7 cm). Graders then sort the quills into three main grade families: Continental (slender, premium quills including Alba, C5 Special, C5, and C4), Mexican (medium-thickness quills including M4), and Hamburg (the thickest quills including H1). Thinner quills indicate younger, more delicate shoots and require higher peeling skill, which commands a premium price.

How can I tell if my cinnamon is real Ceylon cinnamon?

When purchasing cinnamon quills, you can perform three simple physical checks to ensure you are buying genuine Ceylon cinnamon (Cinnamomum verum) instead of Cassia:

1. Structure Test: Inspect the cut end of the stick. Genuine Ceylon cinnamon is made of multiple thin, paper-like layers rolled tightly together like a cigar or scroll. Cassia is made of a single, thick, hard bark roll that curves inward from the sides.
2. Colour Test: Observe the shade. Ceylon cinnamon is always a light tan, golden-yellow, or pale cream-gold. Cassia is a much darker, rough reddish-brown.
3. Flexibility and Texture Test: Try to break the stick. Ceylon cinnamon is very brittle and dry; it should easily crumble or break under light pressure. Cassia sticks are extremely tough, wood-like, and difficult to break without a hammer or spice grinder.

Is Ceylon cinnamon really low in coumarin?

Yes. Independent laboratory tests consistently show that Ceylon cinnamon contains less than 0.004% coumarin (around 2 to 5 parts per million), which is often below detectable thresholds. In contrast, Cassia cinnamon contains up to 1.0% coumarin—approximately 250 times more.

Coumarin is a natural organic chemical compound that acts as a plant defense mechanism. When ingested by humans in high, daily doses, it can lead to hepatotoxicity (liver toxicity) and kidney irritation. The European Food Safety Authority (EFSA) set a Tolerable Daily Intake (TDI) of 0.1 mg coumarin per kg of body weight. For a typical adult, consuming just one teaspoon of Cassia powder can exceed this safety limit. Ceylon cinnamon is the only species recommended for daily health supplements, baking, and cooking.

What does H1 cinnamon mean?

H1 represents the highest and finest grade within the Hamburg (H) grade family of Ceylon cinnamon. While Continental grades use higher numbers for thinner (better) quills (e.g. C5 is superior to C4), the Hamburg grades are inverted—H1 is the highest visual and essential oil grade, while H2 is lower quality.

Hamburg grade quills have an outer diameter of 16mm to 25mm and are rolled from thicker, more mature cinnamon branches. Because they contain mature bark, they possess a bold, intense, and woody flavor profile with a high essential oil yield. Rather than visual garnishes, H1 quills are purchased by commercial food processors to mill into fine cinnamon powder, blenders for pickling spice mixes, and distillers for extracting cinnamon essential oil.

What is M4 / Mexican grade cinnamon?

M4 is a mid-range, rustic grade within the Mexican (M)grading family, with a quill diameter of 13mm to 20mm. The grade is named "Mexican" because of the historical trade route. Mexico is the largest importer of Sri Lankan Ceylon cinnamon, buying approximately 35% of the annual national crop.

Buyers in Latin America historically favored a slightly coarser, darker golden-brown quill rolled from moderately mature shoots that holds a robust, sweet-spicy character. M4 is the perfect compromise between Continental grades and industrial Hamburg grades. It is widely used to brew traditional Mexican hot chocolate, spiced stews, and Café de Olla.

What is Alba grade cinnamon?

Alba is the most premium, visually stunning, and expensive grade of Ceylon cinnamon. Under the SLS 81 standard, it is defined by a quill outer diameter of 6mm or less. Alba quills are extremely thin, delicate, and pale golden-cream in color.

Producing Alba grade requires seasoned, master artisans who can gently peel and roll the thinnest, youngest inner bark layers without breaking them. It holds a highly refined, delicate sweet flavor with citrusy notes. Alba is used in luxury pastries, high-end teas, and nutritional supplements.