There are two kinds of cinnamon: Ceylon cinnamon and Cassia cinnamon. Ceylon cinnamon has a sweeter, fresher taste than the Cassia one, and if you are cooking Sri Lankan food, don’t ever replace one for the other. Ceylon cinnamon has a soft fine appearance. Sweet, delicate and brittle with a hazel brown hue. It is an exquisite spice richer, healthier and more aromatic in flavour compared to other types of cinnamon that are grown in other countries. Sri Lanka is the number one producer and exporter of Ceylon cinnamon.