Cinnamon is obtained from the bark of various trees of the genus Cinnamomum or related trees which are often referred to as Cassia. However, Cinnamomum Verum or Ceylon Cinnamon is often considered to be the only true variety of cinnamon. This variety of Cinnamon produces a less spicy and more complex, subtle, fragrant and citrusy flavor. Other varieties are derived from related trees termed Cassia. These other varieties of cinnamon, however, are spicier and not as subtle nor as flavorful, which makes the Ceylon Cinnamon a particular favourite of conoisseurs. The Ceylon Cinnamon is cultivated primarily in Sri Lanka which produces 80-90% of the word's annual supply. This is where the name of this variety comes from - Ceylon is the ancient name for Sri Lanka. The inner bark of Cinnamomum trees is collected, dried and ground to obtain what has come to be known as the world's finest variety of cinnamon powder. Cinnamon adds a wonderful and unique flavor to a host of preparations - desserts, tea, coffee and more.
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