Cinnamon is obtained from the inner bark of trees from the genus Cinnamomum. While Cinnamomum zeylanicum (verum) is sometimes considered to be "true cinnamon", most cinnamon is derived from a related species "cassia". Ceylonese zeylanicum sticks (quills) have many thin layers and can easily be powdered using a grinder, whereas cassia sticks are much harder and capable of damaging a spice or coffee grinder. Cassia is often sold in quills made up of one thick layer of bark, but is also available as broken pieces, as the bark is not supple enough to be rolled into quills. Zeylanicum cinnamon sticks are only made with thin inner bark, have a lighter brown colour, a finer, less dense, and more crumbly texture, and are considered to be more aromatic but has a more subtle flavour - the cassia has a much stronger taste.