Cinnamon (Cinnamomum zeylanicum) is used in cookery as a condiment and flavouring material in preparation of many sweets, chocolate, spicy candies, tea, cocoa and liquor. The name cinnamon is correctly used to refer to Ceylon (Sri Lanka) Cinnamon, also known as "true cinnamon". Ceylon cinnamon, using only the thin inner bark, has a finer, less dense, and more crumbly texture. All of the powdered cinnamon sold in supermarkets in the United States is actually Cassia, which has a much stronger (somewhat harsher) flavor than cinnamon. European health agencies have recently warned against consuming high amounts of cassia, due to a toxic component called coumarin. Just like other varieties of REN spices, cinnamon possesses many medicinal values. It has a reputation for curing common colds, treating diarrhea and other digestive problems.