Sourced in Sri Lanka, Ceylon Cinnamon is ground from the bark of the Cinnamon tree and is the only "true" cinnamon. When in stick form, Ceylon is softer and easier to crumble. Ceylon Cinnamon is less spicy and lighter in color than Vietnamese or Korintje Cassia. It's flavor is more subtle making it a good choice for spice blends and Asian cooking.
Ceylon Cinnamon is often referred to as Canela or Mexican Cinnamon. This is because Mexico is the largest importer of Ceylon Cinnamon. Ceylon is preferred cinnamon for Mexican dishes.