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Good article, and quite timely as I was just having this discussion with my DBF, since I was out of "cassia" cinnamon, but have a grinder full of the ceylon.
He didn't know there were different types, and couldn't understand why I couldn't do my holiday baking with the "real" stuff, lol. I had to explain to him that we Americans are used to "cassia" and that my cookies wouldn't taste that same without it.
I was actually looking for new was to use the "real" stuff, and I will have to try it in stir-fry now that you mentioned that it was a part of "five spice" powder.
