Cassia vs Ceylon Cinnamon
Cassia Cinnamon (Cinnamomum Cassia) is an aromatic bark that is similar to True Ceylon Cinnamon but differs in Coumarin levels, strength, physical, and chemical qualities. The corky outer bark is typically left on Cassia bark, which is darker, thicker, and coarser. The bark on the outside is rough and grayish brown, while the interior is smoother and reddish-brown. Cassia Cinnamon is a common spice that comes from China, Indonesia, and Vietnam and is known for its inexpensive price. Cassia Cinnamon is merely a single thick covering of bark twisted into a stick by nature. As a result, it is less costly since it does not require the same level of processing as Ceylon cinnamon. Cassia Cinnamon has a strong flavor and perfume, and it includes a lot of Coumarin!
In actuality, Pure Ceylon Cinnamon is harder to come by, which is why the cinnamon price in Sri Lanka is higher. This is the best grade cinnamon on the market, coming from a plant called \"Cinnamomum Zeylanicum blume\" that only grows in Sri Lanka. Unlike Cassia Cinnamon, the quills are lighter brown in color, have a silky texture, and are used in culinary and other arts. The quills are paper-thin and delicate, with multiple layers of dried Pure Ceylon Cinnamon bark folded together. The flavor is sweeter, more delicate, and lemony.