cinnamon is native to Sri Lanka (previously Ceylon) and Sri Lanka
produces the largest quantity and best quality Ceylon cinnamon. Ceylon
cinnamon has a very delicate taste compared to cassia (AKA North
American Cinnamon). Ceylon cinnamon uses only the inner bark from the
Ceylon tree, has a fine texture and is considered to be milder than
cassia. There are many grades of Ceylon cinnamon; Alba, Special,
Continental (C00000, C0000, C000, C00 and C0), Mexican (M0000 special,
M0000, and M000) and Hamburg (H1, H2 and H3).