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Cassia and true Sri Lanka cinnamon are two different spices that are often confused due to their similar appearance and flavor profiles, but they do have distinct differences.

Here are the main differences between the two:
 
Botanical Origin:
 
Cassia: Cassia comes from the Cinnamomum cassia tree or related species. It is primarily produced in China, Indonesia, and other parts of Southeast Asia.
 
True Sri Lanka Cinnamon: True cinnamon, also known as Ceylon cinnamon, is derived from the Cinnamomum verum tree. It is native to Sri Lanka and is also cultivated in some other regions such as India and Madagascar.
 
Flavor and Aroma:
 
Cassia: Cassia has a strong and intense flavor with a pronounced spicy, sweet, and slightly woody taste. It tends to be more robust and pungent compared to true cinnamon.
 
True Sri Lanka Cinnamon: True cinnamon has a milder, delicate flavor with a slightly citrusy and sweet profile. Its aroma is more subtle and refined compared to cassia. 
 
Appearance:
 
Cassia: Cassia sticks are thicker and coarser than true cinnamon sticks. They have a reddish-brown color and a rough texture.
 
True Sri Lanka Cinnamon: True cinnamon sticks are thinner, softer, and more delicate. They have a light tan to light brown color and a smoother texture. Notably, true Sri Lanka cinnamon sticks are always filled by hand, showcasing the artisanal care that goes into their preparation. This meticulous process enhances their appeal and emphasizes their authenticity.
 
Coumarin Content:
 
Cassia: Cassia contains a higher level of coumarin, a natural compound that can have potential health concerns when consumed in large amounts. Consuming large quantities of cassia over time may lead to adverse effects on the liver and other health issues.
 
True Sri Lanka Cinnamon: True cinnamon contains significantly lower levels of coumarin, making it a safer option for regular consumption.
  
Usage:
 
Cassia: Cassia is often used in savory dishes, curries, and baking recipes that require a robust and bold cinnamon flavor.
 
True Sri Lanka Cinnamon: True cinnamon is prized for its delicate flavor and is commonly used in desserts, beverages, and recipes where a subtler cinnamon taste is desired.
 
In summary, while both cassia and true Sri Lanka cinnamon belong to the same botanical family, they have distinct characteristics in terms of flavor, aroma, appearance, and chemical composition. When choosing between them, consider the specific flavor profile you're seeking and any health considerations related to coumarin content.