Cassia cinnamon comes from the Cinnamomum cassia tree, also called Cinnamomum aromaticum. It originated in Southern China and is also known as Chinese cinnamon. However, there are several subspecies now widely grown across Eastern and Southern Asia. Cassia tends to be a dark brown-red color with thicker sticks and a rougher texture than Ceylon cinnamon. Cassia cinnamon is considered lower quality. It is very cheap and is the type most commonly consumed around the world. Almost all cinnamon found in supermarkets is the Cassia variety. Cassia has long been used in cooking and in traditional Chinese medicine. Roughly 95% of its oil is cinnamaldehyde, which gives Cassia a very strong, spicy flavor.
What is Cassia Cinnamon ?
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Cassia is Good for Diabetics
For generations, cassia has been prized for its health properties. In particular, it’s been claimed to benefit blood sugar control, which is important for people with diabetes.
Animal and lab studies show it may reduce blood sugar spikes, increase insulin sensitivity and improve metabolic markers associated with insulin resistance.
On the other hand, Cassia has been used in several studies of humans with and without type 2 diabetes. Most of these observed significant reductions in fasting blood sugar levels within several months of use.
The standard dose of Cassia was between 1–6 grams per day. It had minimal side effects, or none at all.