Cinnamon comes from the dried bark of the evergreen tree of the laurel family. Cinnamon and cassia are often spoken of interchangeably, but Cinnamon originated in Sri Lanka and Cassia in Burma. Cinnamon has a sweeter aroma and taste than Cassia. It is used more often in desserts than cassia, including pastries, cakes, cookies, mulled wine, teas and Mexican hot chocolate. For dishes that benefit from it's sweeter taste, is is also added to lamb and chicken tagines, rice dishes and eggplant.