Cinnamon is the dried inner bark of various evergreen trees belonging to the genus Cinnamomum. At harvest, the bark is stripped off and put in the sun, where it curls into the familiar form called "quills. "

Uses
Cinnamon in the ground form is used in baked dishes, with fruits, and in confections. Cassia is predominant in the spice blends of the East and Southeast Asia. Cinnamon is used in moles, garam masala, and berbere.
Origins
Cinnamomum burmannii is primarily imported from Indonesia and is the most common form of Cinnamon in the United States. Once again, Vietnam has become the source for Cinnamomun loureirii, referred to as Saigon Cinnamon, and considered the finest Cinnamon available. Cinnamomum zeylanicum, grown in Sri Lanka, is actually "true Cinnamon" but is not widely used in the United States due to its unique flavor.