Ceylon cinnamon comes primarily from Sri Lanka and is characterised by its fine, mild taste. The bark is scraped off in thin layers, rolled up and dried - this is how the typical, elegant cinnamon sticks are created. Cassia cinnamon, on the other hand, is mainly grown in Indonesia and China. Its rind is thicker, has a stronger taste and is slightly sweet. While Ceylon cinnamon is particularly used for fine desserts and teas, cassia cinnamon provides an intense spice in pastries or savoury dishes.
