Genuine cinnamon exclusively originates from Sri Lanka, particularly evident when acquiring quills, as the unique quill structure is native to the country. Authentic Ceylon quills exhibit multiple folds of light brown layers, resembling a cigar with a hollow center. In contrast, Cassia quills feature inward-folded, thick, and dark brown layers, often a singular layer creating a central hollow. Distinguishing characteristics of Ceylon cinnamon include thin, delicate sticks with a layered composition easily crushable between fingers. Conversely, Cassia cinnamon sticks are thicker, possessing a rough texture and typically lack the delicate, layered appearance. In terms of color, Ceylon cinnamon tends to display a lighter shade, ranging from tan to light brown, while Cassia cinnamon adopts a darker hue, often reddish-brown to dark brown. Aromatic differences further aid identification: Ceylon cinnamon emits a subtly sweet fragrance with citrus undertones, whereas Cassia cinnamon exudes a stronger, more intense scent with a hint of spiciness.