Scientifically and historically, Sri Lankan cinnamon is the only authentic cinnamon. Other cinnamons are technically cassia bark. For trade and buying purposes, all species are designated “cinnamon.” Cinnamon comes from the bark of Cinnamomum species. Cinnamomum is a tree grown in Indonesia, China, and Vietnam. Cinnamaldehyde, an essential oil, provides the spicy flavor, sweet scent, and warm heat. Cinnamon is grown for around 2 years. Later, a stump is cut from it, dozens of small shoots emerging. Aim for a two-inch diameter shoot. After shaving the green outer bark, the inner bark is crushed and tapped until it separates from the wood's heart. Large sheets of inner bark are removed, sliced into strips, and dried. These strips are then twisted into cinnamon quills and dried in ovens or outside in the sun. The quills are then put out into the world to tan. Ceylon cinnamon (or Sri Lankan cinnamon) is smooth and aromatic with hints of citrus, sugar, and butter, unlike Vietnamese cinnamon which is as subtle as a drag queen in five-inch sequined peep toe shoes. You probably grew up with that distinct aroma. This all-purpose Ceylon cinnamon powder is great in curries and stews, on oatmeal, in barbecue sauce, and in cookie dough.