Cinnamomum cassia

Cinnamomum cassia, commonly known as cassia, is a tree in the family Lauraceae, closely related to true cinnamon (Cinnamomum verum). The spice derived from its bark is thicker and has a more pungent flavor than true cinnamon. Cassia bark contains a volatile oil, primarily cinnamic aldehyde, and is used as a flavoring in cooking, liqueurs, and chocolate.1

In North America, ground cinnamon is often sold without specifying the species, and cassia is frequently used interchangeably. Cassia bark is harvested from stems and branches, dried, and then curls into quills. Chinese cassia is an ingredient in Chinese five-spice powder. Cassia buds, the dried unripe fruits, also possess a cinnamon-like aroma and flavor. It's important to note that Cassia is also the generic name for a different group of leguminous plants that yield senna leaves.1