the differences are usually subtle and might  not be discernible, especially when used in  

baking or cooking. The two most common types  of cinnamon are Ceylon cinnamon, often referred  

to as "true" cinnamon, and cassia cinnamon.  While some people may argue that Ceylon cinnamon  

has a more sophisticated, subtle flavor, blind  tastings have suggested that most people cannot  

tell the difference. The main flavor component  in cinnamon comes from a group of essential oils,  

which can vary slightly between different species  of the Cinnamomum genus. However, as mentioned,  

these differences are typically so minor that  they won't significantly impact the flavor of your  

baked goods. During a taste test conducted by the  Washington Post Food, various cinnamon types were  

tested, including dollar-store cinnamon and more  expensive variants. The results were inconclusive