Cinnamon and Cassia are two closely related spices, both obtained from the inner bark of trees from the Cinnamomum genus. While they share similar flavor profiles, there are distinct differences between them. True Cinnamon (Cinnamomum verum), often called Ceylon Cinnamon, has a delicate, sweet taste and is highly valued for its superior quality. Cassia (Cinnamomum cassia), on the other hand, has a stronger, spicier flavor and is more commonly used worldwide due to its affordability and availability.

Both spices are extensively used in cooking, baking, and beverage preparations, adding a warm, aromatic essence to dishes. They are also known for their medicinal benefits, including anti-inflammatory, antioxidant, and antimicrobial properties. Cinnamon, in particular, has been linked to blood sugar regulation, heart health, and improved digestion.

Beyond culinary and health applications, Cinnamon and Cassia are widely used in the production of essential oils, perfumes, and traditional herbal remedies. Whether as a spice, supplement, or fragrance component, these flavorful barks continue to be an integral part of global cuisine and natural medicine.