Cinnamon is one of the oldest spices known. Cinnamon is actually the dried bark of trees. There are two varieties of cinnamon, Chinese and Ceylon, both have similar flavor, however the cinnamon from Ceylon is slightly sweeter, more refined and more difficult to find. Cinnamon is available either in sticks or as ground powder. While the sticks can be stored for longer, the ground powder has a stronger flavor. Cinnamon is used in Asian cuisine for both, sweet and savory dishes. In Western cuisine, it has been limited to sweet dishes and desserts, like custards, creams, cakes, cookies and other baked goods. Cinnamon can also be added to casseroles, rice dishes, puddings, mince pies or for making mulled wine.