Used in both sweet and savoury dishes in just about every culinary tradition, there are few more ubiquitous spices than cinnamon, What we call cinnamon can be either cinnamon or cassia, both of which are taken from the bark of closely related tropical trees. These are so-called ?true? cinnamon quills from Ceylon, with a dry, agreeably woody fragrance, a lighter colour and a more delicate perfume than sweeter and more intense cassia. Quills infuse flavour and fragrance without affecting colour or texture and have a much longer shelf life than ground cinnamon.