Ceylon cinnamon is different from cassia cinnamon, due to its much lower volatile oil content between 1 and 2%. The people of Europe and Mexico prefer this cinnamon, which is often used for spiced peaches and pears, in pickling, and for brewing hot cocoa.
Ceylon cinnamon’s light and understated flavor makes it perfect for dishes that don’t have other flavors competing for the foreground. It’s great in dishes like cinnamon ice cream, Dutch pears, custard, steamed puddings, stewed rhubarb, dessert syrups, and mixed into whipped cream.
1 ounce is 3-4 whole sticks or about 1/4 cup of ground cinnamon.