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Apple’s closest companion, originates from an evergreen tree (explicitly, a kind of shrub), local to Myannmar, Sri Lanka, and India, which can grow up to 4 to 5 feet tall. While the tree has leaves, blossoms, and natural products, the zest really originates from its unfathomably fragrant bark. Collectors use sickle like instruments to strip it off, moving it up and drying it out to make cinnamon sticks.

There are two types of cinnamon.Ceylon cinnamon and also Cassia cinnamon.

• Most cinnamon available in supermarkets are cassia variety, which is often called as Chinese cinnamon or Cassia.
• Ceylon cinnamon, which is native to Sri Lanka, is more difficult to find and more expensive. also known as Cinnamomum verum — “verum” means “true.”

Ceylon cinnamon quills are tightly rolled, concentric layers of the very thin underneath layer of bark.Cinnamon quills have an aromatic fragrance and can be put into stewed compotes of fruit, used to flavor curries. A centimetre broken up and put into a coffee plunger with the grounds gives it a delicately spiced flavor.