Ceylon cinnamon often uses only the inner skin which is thinner, has more juiciness, is less dense, more flavorful, and milder in taste than the cassiavera. Casiavera has a stronger flavor (often spicier) than Sri Lankan cinnamon and is generally a medium to light brownish red in color, tough and woodsy, and thicker (2–3 mm (0.079–0.12 in) and uses an entire layer of the skin.
Cinnamon
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