Cinnamon, Cassia (Ground)
- Cassia cinnamon comes from the Cinnamomum cassia tree, also called Cinnamomum aromaticum.
- 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.
- Cassia cinnamon is considered lower quality. It is very cheap and is the type most commonly consumed around the world. Almost all cinnamon found in supermarkets is the cassia variety.
- Has long been used in cooking and in traditional Chinese medicine. Roughly 95% of its oil is cinnamaldehyde, which gives cassia a very strong, spicy flavor.
- The taste and scent of cinnamon is warming, uplifting and stimulating, with a sweet and delicious flavor.
Storage: Store in a cool, dark, dry place in a sealed container.
Safety: Topically, cinnamon may cause redness and irritation. Very high quantities of cassia cinnamon may be toxic, particularly in people with liver problems. We recommend that you consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.