Cinnamon, also known as Ceylon cinnamon, is derived from the plant Cinnamomum zeylanicum. Cassia is another name for cinnamon that comes from the cassia bark tree. Both have significant differences in terms of flavor, pricing, coumarin content, and so on.

The term cinnamon generally refers to genuine cinnamon, which is indigenous to Sri Lanka. It is derived from the inner bark of a small evergreen tree (Cinnamomum zeylanicum). It is well-known for its delicate and mild flavor. The cinnamon sticks are made up of multiple layers that form a structure similar to a filled tube.

Cassia, on the other hand, is not the same as true cinnamon. It is a type of cinnamon native to China and other parts of South East Asia. It was first made from C. cassia. In many ways, it is not the same as real cinnamon. They have a more potent and intense flavor than true cinnamon. This is due to the higher cinnamaldehyde content.

By looking at them, one can tell the difference between cinnamon and cassia sticks. Cassia has a dark reddish brown color, whereas true cinnamon has a lighter tone. Cassia sticks have a double scroll structure, whereas Ceylon cinnamons have a layered tube structure. Ceylon cinnamon is thinner and more brittle than cassia cinnamon.

True cinnamon is frequently used to add sweetness, whereas cassia is used to add a peppery flavor. The surface of cassia is quite rough, whereas the bark of true Ceylon cinnamon is smoother. Cassia has a higher coumarin content than true cinnamon. This is a moderately toxic chemical compound to the liver and kidneys. As a result, Ceylon cinnamons are thought to be safer than cassia.

Powdered cassia and cinnamon have similar appearances, making it difficult to distinguish between the two. When iodine is added, pure cinnamon remains unaffected, while cassia produces a deep blue tint.