Cinnamon is the inner bark of the Cinnamomum Species trees. There are two types of cinnamon: Ceylon cinnamon from Sri Lanka and Cassia or Chinese cinnamon from Southern China and Indonesia. Ceylon Cinnamon is light and fine in colour and has a sweeter and more delicate taste. Cassia is darker and with thicker layers. It has a stronger taste than Ceylon Cinnamon. Cassia bark is more commonly used in Indian cooking.