What is the difference between sweet basil and genovese basil?

I would like to grow the type of basil used in Italian cooking and normally sold dried and crushed. However, when I went to buy a plant, I saw that there are different types. I don’t know which I should grow; sweet basil or genovese basil. Could anyone describe the diffences in flavor? I also saw another plant called cinnimon basil, but I figured this deffinately wasn’t the right one.