When It Can Be Better Than Cassia
There are basically two categories of cinnamon spice, Ceylon cinnamon and Cassia cinnamon. Cassia is frequently used as a generic term for some species in the genus Cinnamomum. The major ones include C. cassia, C. burmannii and C. loureiroi. Ceylon cinnamon is the bark derived from the Cinnamomum verum tree species native to Sri Lanka, which was formerly known as Ceylon before 1972 and also the home of Ceylon black tea. Different than the common cassia cinnamon like Cinnamomum burmannii found in most kitchen spice racks; Ceylon is a less pungent variety that has a sweeter taste. Learn more about when Ceylon might be preferred.