Cassia and cinnamon
Two related barks sold under one name: true Ceylon cinnamon and the stronger, cheaper cassia.
Also: Cinnamomum cassia, Ceylon cinnamon, Saigon cinnamon, canela
Cinnamon and cassia come from trees of the same genus but different species. True cinnamon, Cinnamomum verum, from Sri Lanka, forms thin, papery, many-layered quills, with a delicate, sweet, floral scent and very little coumarin. Cassia, from China, Vietnam and Indonesia, is thicker, hard, single-layered and reddish brown, with a stronger, hotter flavour and more coumarin, which in large amounts is a concern for regulators. Most cinnamon sold in North America is cassia, and Mexico favours the soft Ceylon type, called canela. Cassia suits savoury cooking and bold bakes. True cinnamon suits delicate desserts, custard and drinks.