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Most supermarket cinnamon is cassia, not Ceylon

Cassia bark is thick and single-layered, Ceylon cinnamon is thin and flaky

Ceylon cinnamon comes from Cinnamomum verum and rolls into thin, many-layered quills that crumble easily, with a gentler, citrusy aroma. Cassia is Cinnamomum cassia, a thicker single curl with a stronger, sweeter bite, and it is what most spice jars contain. The two are sold under the same name in many countries.

Where this comes from

Encyclopaedia Britannica

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Tags: cinnamon, spices, cassia

Most supermarket cinnamon is cassia, not Ceylon: the short answers

Where does this come from, and can I check it?
Cassia bark is thick and single-layered, Ceylon cinnamon is thin and flaky. The figure is taken from Encyclopaedia Britannica, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
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