Cinnamon is not one thing. There are actually two varieties that have distinct flavor profiles, even though they are both the bark of a tree.

Ceylon cinnamon, or “true cinnamon” (Cinnamomum verum), presents as thin, multilayered quills perfect for infusing a subtle warmth. Cassia (Cinnamomum cassia), the robust relative, commands the savory stage with its bold, thick quills, ideal for enriching the depth of Asian broths and braises. Most ground cinnamon in the U.S. masquerades as true cinnamon but is actually cassia, the thick-barked variant that’s a staple in sweet and savory Asian dishes. True cinnamon’s brittle, tightly rolled layers hint at its sweet, refined flavor, a testament to its name Cinnamomum zelanicum, the essence of Ceylon’s spice gardens. While they both may pass as cinnamon in the market, Ceylon’s delicate layers are to desserts what cassia’s bold scrolls are to meaty broths—an irreplaceable foundation.

Cinnamon is not one thing. There are actually two varieties that have distinct flavor profiles, even though they are both the bark of a tree.

Ceylon cinnamon, or “true cinnamon” (Cinnamomum verum), presents as thin, multilayered quills perfect for infusing a subtle warmth. Cassia (Cinnamomum cassia), the robust relative, commands the savory stage with its bold, thick quills, ideal for enriching the depth of Asian broths and braises. Most ground cinnamon in the U.S. masquerades as true cinnamon but is actually cassia, the thick-barked variant that’s a staple in sweet and savory Asian dishes. True cinnamon’s brittle, tightly rolled layers hint at its sweet, refined flavor, a testament to its name Cinnamomum zelanicum, the essence of Ceylon’s spice gardens. While they both may pass as cinnamon in the market, Ceylon’s delicate layers are to desserts what cassia’s bold scrolls are to meaty broths—an irreplaceable foundation.