A lot of the cinnamon that we use from our spice rack is not actually cinnamon but cassia. True cinnamon is called Ceylon cinnamon and comes mostly from Sri Lanka. It is more complex, has floral aromas, and offers a delicate sweetness. It also has a lower oil content. Cassia, on the other hand, has a stronger flavor, is darker in color and has a higher oil content. In North America cassia is usually marketed as cinnamon and is mostly sourced from Indonesia. Other cassia varieties are from China and Vietnam.
It is hard to say which spice is better. According to The Epicentre, cassia — due to its strong flavor — is better suited for main dishes when a punch of flavor and spice is necessary, and true Ceylon cinnamon with its delicate sweetness is better for desserts and tea. In Mexico, Ceylon cinnamon is preferred, and in the United States we use mostly cassia.
The picture above is of true Ceylon cinnamon, but if you want to see a side-by-side comparison check out this link. Cassia tends to be thick and true cinnamon has finer rolled layers. Vietnamese cinnamon usually comes in chunks and looks different yet. A lot of people like Vietnamese cassia for cooking, and the highest grade is often the most expensive.
If you want to taste or smell the differences, you can order from Penzey’s or visit one of their retail stores if you have one nearby. They offer cinnamon from China, Vietnam, Indonesia, and Sri Lanka. A good source for Ceylon (White Alba) cinnamon is from gigachef.com. They source their cinnamon through Soloway Selections, which is run by Dan Soloway. He personally chooses his spice producers from small growers in Sri Lanka. You can also check out Latino grocery stores, as they will usually carry true Ceylon cinnamon.
And whatever you do, don’t take the cinnamon challenge. This involves trying to eat a heaping spoonful of cinnamon and usually ends up with gagging, aspirated cinnamon, and a YouTube video.
Thanks, Keep up the Good work