|Color :||Reddish brown to dark brown|
|Taste :||Strong to peppery|
|Look :||Bark is thicker as its outer layer is stripped off|
|Feel :||Rough & uneven|
|Grown :||China, Vietnam, Indonesia|
|Courmarin content :||High|
|Layers :||Thick layers|
Cassia cinnamon comes from the Cinnamomum cassia tree, also called Cinnamomum aromaticum. It originated in Southern China and is also known as Chinese cinnamon. However, there are several subspecies now widely grown across Eastern and Southern Asia. Cassia tends to be a dark brown-red color with thicker sticks and a rougher texture than Ceylon cinnamon. This type is most commonly consumed around the world. Almost all cinnamon found in supermarkets is the cassia variety.