Choose Ceylon cinnamon for a delicate, sweet flavor in drinks, custards and fine baking; choose cassia for a bold, spicy-sweet punch in cinnamon rolls, pies and rubs. Ceylon quills are soft and layered; cassia sticks are hard, single curls.
Both Ceylon (Cinnamomum verum, mostly from Sri Lanka) and cassia (Cinnamomum cassia/burmannii, mostly from Indonesia and China) are the dried inner bark of cinnamon-family trees. The difference shows up in texture, aroma and intensity.
Ceylon is light tan, crumbly and layered like a cigar. Its flavor is gentle and floral with citrus notes, so it shines where cinnamon should support rather than dominate: rice pudding, horchata, poached pears and Mexican hot chocolate.
Cassia is dark reddish-brown, thick and very hard. It is sweeter-spicier and much stronger, which is why it is the default cinnamon in American grocery aisles and in cinnamon rolls, snickerdoodles and apple pie.
Practical rule: if a recipe says 'cinnamon' and comes from the US, it assumes cassia. Swap in Ceylon at 1.5× the quantity for a softer result.
Frequently asked questions
Can I substitute Ceylon for cassia?
Yes. Use about 1.5 times the amount of Ceylon for a similar intensity, or keep it 1:1 for a lighter flavor.
How do I tell them apart in the store?
Ceylon sticks are soft, papery and multi-layered; cassia sticks are hard, thick and curl inward from both sides.