Origin: Cassia Cinnamon, often simply called 'Cinnamon', is native to China and is the more common variety found in supermarkets around the world.

Best Quality Origin: The finest Cassia Cinnamon comes from the southern provinces of China, although it is also cultivated extensively in Indonesia and Vietnam.

Flavor & Aroma: Cassia Cinnamon offers a stronger, spicier flavor and aroma compared to Ceylon. It has a bold, robust taste with a slight bitterness.

High-Quality Grades: Top-quality Cassia sticks are thick, dark red-brown, and are usually hollow inside. They're hard and woody, making them difficult to grind at home.

Uses in Cooking: Cassia's robust flavor profile makes it ideal for spiced dishes, stews, and curries. It's also commonly used in baking and making traditional masalas.

Health Benefits: Like Ceylon, Cassia has anti-inflammatory and antioxidant properties. It aids digestion and can help regulate blood sugar, although it contains higher levels of coumarin, which should be consumed in moderation.

Zaycca Tip: While Cassia can dominate a dish, it pairs beautifully with other spices. For a balanced flavor profile, use it alongside spices like cloves, nutmeg, and cardamom in your preparations.