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| Scientific Name | Cinnamomum verum (True Cinnamon) or Cinnamomum cassia (Cassia Cinnamon) |
| Form | Bark strips or powder |
| Color (Exterior) | Light brown to reddish-brown (True Cinnamon), dark brown (Cassia) |
| Shape | Rolled quills (bark strips), with a thin, delicate texture (True Cinnamon) or thicker, more rugged bark (Cassia) |
| Length (Quills) | 5-10 cm in length, sometimes longer |
| Thickness | 0.5-1 mm thick for True Cinnamon; 1-3 mm thick for Cassia Cinnamon |
| Aroma | Warm, sweet, and spicy fragrance |
| Taste | Sweet, mildly spicy, and aromatic flavor (True Cinnamon), stronger and more pungent (Cassia) |
| Texture (Powder) | Fine and smooth (True Cinnamon), coarse and slightly gritty (Cassia) |
| Weight (Quills) | Light and fragile; typically weighs around 1-2 grams per quill |
| Nutritional Value | Contains antioxidants, anti-inflammatory properties, and small amounts of calcium, iron, and fiber |
| Harvest Time | 2-3 years after planting for the first harvest, with ongoing harvesting possible every 6-12 months |
