Cinnamon is a spice obtained from the inner bark of several tree species belonging to the genus Cinnamomum. There are different types of cinnamon, but the most commonly used varieties are Ceylon cinnamon (Cinnamomum verum) and cassia cinnamon (Cinnamomum cassia). Ceylon cinnamon, often referred to as "true cinnamon," has a delicate, sweet flavor with subtle citrus undertones. It is light brown in color and has thin, fragile layers that can be easily broken or ground into powder.
