Cinnamon from Madagascar is quite different from the Chinese Cinnamon (Cassia) commonly sold in the United States. Our cinnamon is the original, sought after by the Romans, Marco Polo, and later European traders who finally found "the source" in Ceylon, now Sri Lanka. (Zeylanicum is the Latin word for Ceylon). Cinnamon Zeylani-cum, also known as True Cinnamon, is native to Sri Lanka and grows wild on Madagascar's east and northwest coasts. By contrast, the majority of ground cinnamon currently sold in the United States is actually inferior Cinnamomum Cassia. Cassia is cultivated in China and Indonesia from the aromatic bark of the Chinese cinnamon tree (also known as Chinese cassia or the bastard cinnamon tree). The corky outer bark is not removed in the production of cassia, which is more pungent and robust than Madagascar cinnamon. It is not as delicate, sweet or subtle as the cinnamon produced in Sri Lanka or Madagascar.