These are the two varieties of cinnamon sticks out that I keep in my pantry. They are quite different in flavor and intensity. Freshly ground cinnamon is best or add whole sticks savory rice and vegetable curry dishes.

Left: Ceylon Cinnamon
Right: Vietnamese Saigon Cassia

Vietnamese Saigon Cassia
Intensely fragrant and flavorful with a sweet but spicy taste. The most popular variety throughout Asia and the US, it has a high essential oil content. Spice mixtures that include cassia cinnamon are Indian Garam Masalas and Chinese Five Spice.

Ceylon Cinnamon
Also called “True” cinnamon or Mexican cinnamon (canela). Brittle quills form a single, multi-layered spiral. A mild, smooth, warm, sweet flavor with floral and citrus undertones. Popular in Europe, the Eastern Meditteranean, and Mexico. Use in fine desserts for it's subtle yet complex flavor. Spice mixtures that include Ceylon cinnamon are Moroccan Ras el Hanout, Lebanese Baharat, Ethiopian Berbere, and Mexican Mole.

Cuisines: France, Italy, Spain, Lebanon, Morocco, Ethiopia, India, Thailand, China, Mexico