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Laura 06-24-2013 04:00 AM

Cinnamon Or Cassia?
The most common (and cheapest) form of cinnamon on the market and the sort sold in most places as "cinnamon" is really cassia, which has a harsher taste than genuine cinnamon, which costs more and is occasionally sold in specialty stores and high-priced baking catalogs. :confused:
Though it's harder to tell with the ground stuff, here's how you tell "cinnamon sticks" from "cassia sticks":
This is cassia Cinnamon (thicker bark, makes a single-layer "roll"):

Below is Sri Lankan or Ceylon cinnamon (thinner and more flexible, rolls up with more layers)

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