Used in both sweet and savoury dishes in almost every culinary tradition, there are few more ubiquitous spices than cinnamon, What we call cinnamon is either so-called true cinnamon (cinnamomum zeylanicum or c. verum) or cassia (cinnamomum burmanii, from Indonesia, c. loureirii from Vietnam, etc.). Both are the bark of related tropical trees. These high quality Indonesian cassia quills are more highly perfumed and sweeter than Ceylon cinnamon. Sticks or quills infuse flavour and fragrance without affecting colour or texture.