Cassia Cinnamon
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Originated in Southern China, Cassia cinnamon is one of several species of Cinnamomum used primarily for their aromatic bark as a spice. In fact, the flavor of this cinnamon is less delicate than that of its relative, Ceylon cinnamon. Plus, its bark is thicker, more difficult to crush, and has a rougher texture than that of its aforementioned counterpart. Besides, it has a sweeter flavor, albeit with lower oil content. However, this spice is used as a flavoring agent for confectionery, desserts, pastries, and meat. Nutritionally, there are many studies that show that cinnamon and its antioxidants have potent anti-inflammatory properties
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