Really? I'm sure Cinnamomum aromaticum is much thicker. I found this http://www.ceylon-cinnamon.com/Identify-Cinnamon.htm I'm interested in Cinnamon because of the high amounts of Coumarin in Cinnamomum aromaticum so before I started ingesting it I wanted to make sure what exactly I was consuming.
Yes, that's genuine Sri Lankan Cinnamon. Only the inner bark is harvested so it is thin, with (for convenience of packing) several layers rolled up together; with Cassia, the whole bark is used so it is thicker. Here's some Cassia bark for comparison.
BTW, unless you have a specific coumarin sensitivity, I wouldn't worry about using Cassia bark. It is a very good and useful spice, just different from Cinnamon; there are some recipes where Cassia is the better to use, others where Cinnamon is the better to use.
