Botanical Name: Cinnamomum sp.
Components: Cinnamon and Cassia are two different plants that are virtually indistinguishable in looks, flavor, and chemistry. Although it is illegal to label cassia as “cinnamon” in some countries, no such distinctions are made in the United States. Cinnamon found in almost all supermarkets is actually cassia. The aroma is warm, sweet, and woody, and the taste is equally satisfying.
Overview: Cinnamon has long been part of traditional medicine in Asia and India, and it was used for medicinal purposes in ancient Egypt as well. The phytochemical compounds in cinnamon and cassia ease allergies, reduce pain, counteract bacteria, relax muscles, and relieve digestive disturbances. It is believed to support the respiratory, digestive, nervous, circulatory, and reproductive systems, and is valued for its antioxidant properties. Cassia cinnamon is one of the most common spices used for baking, and in many countries it is used in savory dishes as well.
Uses: Used in baking and cooking, teas, potpourri, distilled as an essential oil, and cosmetics.