Cinnamon takes many forms. The small double quills next to the plate are Indonesian cassia; the rest of the quills are Ceylon cinnamon. The piece of bark is Saigon cassia, and the powders, left to right, come from Vietnam, Ceylon (Sri Lanka), China, and Indonesia. The plate holds cassia buds; the dried leaves are Chinese cassia, and the fresh are Ceylon cinnamon. Also shown are cones of Mexican brown sugar, called piloncillo.
Photograph by Steven Foster