It is imported as cassia, but commonly sold as cinnamon, from which it differs more or less in strength and flavor, and the amount of outer bark attached
Spice, also called Chinese cinnamon, consisting of the aromatic bark of the Cinnamomum cassia plant, of the laurel family. Similar to true cinnamon bark, cassia bark has a more pungent, less delicate flavor and is thicker. It is used as a flavoring in cooking. Whole buds, the dried, unripe fruits of C. cassia and C. loureirii, taste like the bark and are added to foods for flavoring. Confusion sometimes arises with another group of plants because Cassia is the name of an extensive genus of legumes, the source of various medicinal products and of senna leaves
Chinese tree with aromatic bark; yields a less desirable cinnamon than Ceylon cinnamon
Chinese tree with aromatic bark; yields a less desirable cinnamon than Ceylon cinnamon any of various trees or shrubs of the genus Cassia having pinnately compound leaves and usually yellow flowers followed by long seedpods