"When shopping for true cinnamon, there are some key words to keep an eye out for on the label that will help you distinguish between true cinnamon and its lackluster counterpart. Look for the words Ceylon, Zeylanicum, or Sri Lankan on the label to let you know you've selected the real deal. Avoid cinnamon labeled with the words cassia, Chinese, or Saigon."
"In both, the inner layer of bark is cut off the tree and the strips are dried, which then naturally curl up and roll into a stick-like shape that most people are familiar with. After this, the cinnamon sticks, also known as quills, are also commonly ground into a fine powder. Most jars of either cinnamon sticks or ground cinnamon you'll find at the typical grocery store are usually cassia cinnamon, which is thought of as a lesser quality or sub-par cinnamon."
True cinnamon, known as Ceylon, is primarily produced in Sri Lanka from the Cinnamomum verum tree and is labeled Ceylon, Zeylanicum, or Sri Lankan. Cassia cinnamon, commonly sold in grocery stores, comes from different Cinnamomum species and is considered lower quality. Cinnamon is made by removing and drying the inner bark, which curls into quills and can be ground into powder. Ceylon quills are lighter, thinner, more brittle, and contain tiny bark fragments; they break easily and grind with little effort. Ceylon has a mild, delicate aroma with floral and citrus notes, while cassia is pungent and robust.
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