Four kinds/qualities of cinnamon.
From left to right: cassia, then cheap cinnamon (probably from Indonesia), pretty decent supermarket cinnamon (probably from Sri Lanka) and the 3 big cigarlike sticks on the right were imported for me, directly from Sri Lanka. So that is supposed to be the top quality of cinnamon.
The difference is that the better quality, the more subtile the taste. The cheap cinnamon (second from the left) is actually the most aromatic, but probably a little bit too strong for delicate desserts and cakes.
If you like to re-use this photo on your website you can if you link it to: www.aziatische-ingredienten.nl/kaneel-kassia as the source.