Cinnamon

The term “cinnamon” refers to the spices produced from the inner bark of various species of cinnamon trees in the Cinnamomum genus, tropical evergreen trees in the laurel family (Lauraceae). Ceylon cinnamon, or true cinnamon, is produced from the inner bark of the Cinnamomum verum from Sri Lanka. The “untrue” cinnamon is called cassia cinnamon, which is a lower quality, more abundant spice produced mainly from three other species of cinnamon trees. You can easily distinguish between the two types because Ceylon cinnamon (below) is light brown, brittle, and has multiple thin layers rolled into the inside, while cassia is a darker, reddish-brown with a single hard, thick layer that is hollow inside.