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There are 800 species of cinnamon. ALL of them produce the very same active ingredient. It is water soluble. That's why the characteristic of the ground cinnamon is very important ~ you will want to expose it as much as possible.

North American sassafras is ALSO in the cinnamon family. It produces some known carcinogenic chemicals. So do all cinnamon species, however, in far smaller concentrations. Since I use so much cinnamon I make sure I never include lipids (cream, e.g.) in my coffee or tea ~ just plain cinnamon.

Do not be misled by statements such as "true cinnamon" ~ that's simply an early (circa 6000 BC) marketing technique.