Ceylon cinnamon (Cinnamomum verum) and Cassia (chiefly Cinnamomum cassia and C. burmannii) are sold interchangeably as "cinnamon" in most markets, despite substantial differences in composition and safe intake.
This comparison covers appearance, structure, flavour, coumarin content and price, and explains how to distinguish the two in whole quill form and after grinding.
The Practical Test
Whole quills are straightforward to tell apart: true cinnamon forms multiple thin layers rolled together and crumbles easily, while Cassia forms a thick single curl that is hard and woody. Ground material requires laboratory verification.
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