Cinnamomum verum is also known as Ceylon Cinnamon. This is the "true" cinnamon native to Sri Lanka (Ceylon) and taken from the bark of the Cinnamon tree. The bark is light brown in color and very flaky. The aroma is light and it goes well in dishes where it does not compete with other flavors. It balances well with fruits and vegetables. It it enhanced by allspice, black pepper, cardamom, cloves and ginger.
Cinnamomum burmannii is also a part of the cassia family and is commonly known as Korintje Cinnamon. It is one of the more common cinnamon varieties, native to Indonesia.