Cinnamon is one of the World’s oldest known spices, having an earthy, floral, peppery taste. The word derives from the Latin word canna; although harvested as a flat sheet, cinnamon curls into a cigar like tube as it dries. Cinnamon comes from the inner bark of the evergreen tree found in Sri Lanka. The same tree is found in China but instead cultivates cassia, a less complex version of the two. It is mainly used in desserts, breads and cereals. Cinnamon is an essential ingredient in classic sweet-savory spice mixes for use on chicken or lamb, such as garam masala in India, tagine mixes in North Africa and in certain variations of quatre épices in France.