The name Cinnamon is correctly used to refer to Ceylon Cinnamon witch is indigenous to Sri Lanka, also known as "true cinnamon" (from the botanical name C. zeylanicum). However, the related species Cassia (Cinnamomum aromaticum) and Cinnamomum burmannii are sometimes sold labeled as cinnamon, sometimes distinguished from true cinnamon as "Indonesian cinnamon" or, at least for Cassia, "Bastard cinnamon". Ceylon cinnamon, using only the thin inner bark, has a finer, less dense, and more crumbly texture, and is considered to be less strong than cassia. Cassia is generally a medium to light reddish brown, is hard and woody in texture, and is thicker (2–3 mm thick), as all of the layers of bark are used. All of the powdered cinnamon sold in supermarkets in the United States is actually Cassia.