The Real Cinnamon

I have been duped. All these years thinking I have been working with real cinnamon. Little did I know I have been working with Cassia, a cheaper close relative to the real cinnmaon; Ceylon. Cassia coming from China, Vietnam and Indonesia and Ceylon coming from Shri Lanka. Both incompasing amounts of Coumarin, which gives them relative flavor profiles. Ceylon cinnamon is very thin and brittle, with a soft almost wintergreen cinnamon flavor. It is an elegant flavor, not as harshly intense as the traditional Cassia cinnamon. My first test with Ceylon is ice cream, figuring it is the best way to showcase the flavor profiles.   Maybe I should put them up against each other on the same plate? Hmm....