Cassia and Ceylon are the two most common varieties of cinnamon. There are stark differences between them in terms of their flavour, look, and origin. Ceylon cinnamon comes from the inner bark of the Cinnamomum verum tree and is brown. Cassia cinnamon, on the other hand, comes from the Cinnamomum cassia tree. In terms of their organoleptic properties, Ceylon cinnamon has a sweeter, more delicate flavour, while the Cassia variety is darker in colour and has a slightly spicy taste. Both kinds are ideal to use in recipes and different dishes. What’s more, they can add the perfect finishing touch to your recipes as a garnish, offering an intense flavour and smell and giving a unique hint to any dish. Ceylon cinnamon sticks are made by rolling multiple thin, brittle layers, while the Cassia variety is made with a single layer of bark which is thicker and more resistant.
