Cinnamon is a spice derived from the inner bark of several tree species in the genus Cinnamomum. The most well-known species is Cinnamomum verum , also called "true cinnamon" or Ceylon cinnamon, which is native primarily to Sri Lanka (formerly Ceylon), as well as parts of India, Bangladesh, and Myanmar. The bark is harvested by peeling off the outer layers of young branches to reveal the inner bark, which curls into quills as it dries

. Besides Ceylon cinnamon, other species commonly used for cinnamon spice include Cinnamomum cassia (cassia or Chinese cinnamon), C. burmanni (Indonesian cinnamon), C. loureiroi (Vietnamese or Saigon cinnamon), and C. citriodorum (Malabar cinnamon). These species are native to various parts of Southeast Asia including China, Indonesia, Vietnam, and Myanmar

. Historically, cinnamon was highly prized and originally sourced mainly from Sri Lanka and neighboring regions. It was traded extensively in the ancient world, with its exact origins kept secret for centuries. Today, cinnamon is cultivated in tropical climates worldwide, including South America and the West Indies, but Sri Lanka remains a key producer of true cinnamon

. In summary:

• True cinnamon (Cinnamomum verum or Ceylon cinnamon) mainly comes from Sri Lanka and nearby parts of South Asia.
• Cassia and other related cinnamon species come from China, Indonesia, Vietnam, and other Southeast Asian countries.
• The spice is made by harvesting and drying the inner bark of these trees, which curls into cinnamon sticks or quills