Cassia and Ceylon cinnamon
Most jars labeled cinnamon hold cassia. Ceylon is the so-called true cinnamon. Both get their warmth from cinnamaldehyde, but cassia is bolder and hotter, while Ceylon is milder, sweeter and more delicate.
How to tell the sticks apart
Ceylon is tan and thin, rolled in many papery layers like a cigar, and it crumbles easily. Cassia is a thicker, darker, reddish-brown curl that's hard to snap. Ground, they look alike, so check the label. Plain "cinnamon" is usually cassia.
Test yourself
Questions from the interactive lesson, with the answer and the why.
A snickerdoodle recipe was written with cassia. You use Ceylon instead and the cookies taste faint. Why?
Ceylon is milder, so the cinnamon note is softer. Cassia is bolder, so the same amount of Ceylon tastes quieter.
True or false: Ceylon cinnamon sticks are thick, hard single curls of bark.
False. Ceylon quills are thin and papery with many layers, and they crumble easily.
Fill the blank: Cinnamon's warm flavor comes mainly from the compound ___.
Cinnamon's warm flavor comes mainly from the compound cinnamaldehyde. Cinnamaldehyde carries the classic cinnamon warmth.
What went wrong? You want a gentle cinnamon note in a delicate custard, so you stir in a heaping teaspoon of cassia. It tastes sharp and hot.
Cassia is bold, so less of it, or Ceylon, would fit better. Cassia's stronger flavor overwhelms delicate dishes in big amounts.
You want a pot of spiced cider to taste boldly of cinnamon. Which do you simmer in?
Cassia sticks simmered with the cider. Cassia's stronger flavor stands up to a long, gentle simmer.