That cinnamon in your pantry? It's likely Cassia, not real cinnamon. Two types exist: cheap Cassia from China/Indonesia dominates stores, while true Ceylon cinnamon from Sri Lanka is the authentic king. Spot the difference: Cassia forms thick, hard, dark reddish-brown rolls. Ceylon is delicate, tan-brown, with paper-thin layers you can crumble. Why it matters: Cassia contains high coumarin levels—just one teaspoon can exceed your daily safe limit, risking liver damage. Ceylon has only trace amounts, making it safe for daily use
