You may be surprised to learn that most commercial ground cinnamon is actually cassia or a combination of cinnamon and cassia. This practice is permitted with no restriction by most countries, including the United States. So cassia is not necessarily another name for cinnamon; it is a completely different spice, although they are related.
Cassia and cinnamon both come from the bark of a tree that is a member of the laurel family. To produce cinnamon, the tree’s bark is harvested, dried and fermented, then its outer layer is removed. As it dries, the inner bark curls into thin strips, or quills.
Cassia is botanically known as Cinnamomum aromaticum or Cinnamomum cassia. It is harvested in a similar process as cinnamon, but it has a stronger flavor.
True cinnamon, Cinnamomum zeylanicum, has been used for centuries around the world, as a flavoring, embalming agent, preservative and for its
