Cinnamon

Scientific name: Cinnamomum zeylanicum, Cinnamomum cassia

Available forms: Stick and ground

Cinnamon is the dried inner bark of trees sharing the genus Cinnamomum. Native to the Asian tropics, the cultivation of cinnamon is to this day a predominantly East Asian enterprise. Although Cinnamomum has numerous varieties, two types are generally available in spice form: Sri Lanka cinnamon and Chinese cinnamon. Note that Chinese cinnamon is also known as cassia and, although the two varieties exhibit subtle differences, they are both suitable for most culinary applications.