Cinnamon – The dried bark of the Cinnamomum zelanicum tree native to Sri Lanka, true cinnamon is more subtle in flavor than cassia, but it also has a hint of cloves from the oil eugenol which cassia lacks. As with cassia, its primary use in the West is in sweets and baked goods, but it is also used in savory meat and vegetable dishes in North Africa, the Middle East, India, China, and Latin America. In Mexico it is traditionally combined with chocolate, and in India it is a component of many masalas, chutneys, and other condiments. It is available as sticks (aka quills) and in ground form. When ground it loses its potency quickly, so buy it in small quantities. In stick form it will retain its flavor for several years.