What spice is derived from the dried bark of the cinnamon tree?

The spice derived from the dried bark of the cinnamon tree is cinnamon.

Cinnamon comes from several trees in the genus Cinnamomum, especially species grown in Sri Lanka, Indonesia, China, and Vietnam. Producers harvest the inner bark from young branches, remove the outer layers, and allow the bark to dry. As it curls into strips, it forms the familiar cinnamon sticks, which can later be ground into powder.

Two major commercial types are commonly discussed: Ceylon cinnamon, also called “true cinnamon,” and cassia cinnamon. Ceylon is generally lighter, more delicate, and made from many thin layers, while cassia is darker, stronger, and more widely sold in supermarkets. Both are genuine cinnamon products, although they differ botanically and in flavor.

A common mix-up is confusing cinnamon with nutmeg, clove, or allspice. Those spices come from seeds, flower buds, or berries rather than tree bark. Cinnamon is used in baking, desserts, drinks, savory stews, and spice blends worldwide.