Ceylon Cinnamon, whole (dalchini, aka Mexican Cinnamon)

Cinnamomum verum, called true cinnamon tree or Ceylon cinnamon tree is a small evergreen tree belonging to the family Lauraceae, native to Sri Lanka. Among other species, its inner bark is used to make cinnamon.

• Soft and flaky — the sticks crumble easily, almost like paper layers rolled up
• Flavor: Delicate, floral, mildly sweet, with a subtle citrusy note and very low spice heat
• Low coumarin — a naturally occurring compound that in high doses can be hard on the liver; canela has very little of it
• Blends rather than dominates — in a mole, it recedes into the background and lifts everything else

The old botanical synonym for the tree—Cinnamomum zeylanicum—is derived from Sri Lanka's former name, Ceylon. Sri Lanka still produces 80–90% of the world's supply of Cinnamomum verum, which is also cultivated on a commercial scale in the Seychelles and Madagascar.

It is used in the preparation of chocolate, especially in Mexico. Cinnamon is often used in savory dishes of chicken and lamb. In the United States, cinnamon and sugar are often used to flavor cereals, bread-based dishes, such as toast, and fruits, especially apples; a cinnamon-sugar mixture is sold separately for such purposes. It is also used in Turkish cuisine for both sweet and savory dishes. Cinnamon can also be used in pickling and Christmas drinks such as eggnog.