Cinnamon trees belong to a large genus of approximately 250 species, most of which are aromatic. It is native to Sri Lanka, formerly known as Ceylon and the south-eastern coast of India, and is a tropical, evergreen tree that grows to 17 metres in height with aromatic bark and leaves. The elongated ovate leaves are often a limp, reddish brown when young, but mature to a dark green with a pointed tip and a lighter green underside. The plants\’ white flowers grow in panicles and develop into bluish-purple berries measuring about 1cm in diameter with a single seed. The tree bark is reddish brown and smooth, and is often harvested when the trees are 2-3 years old. It is the inner bark that is used to make the prized spice, producing soft, thin layered sticks of cinnamo that roll into quills upon drying. Cinnamon is differentiated from other similar varietals such as Cassia in that it has multiple, thin layers in eahch quil, and because of this, they easily grated to a powder.