Chinese cassia (Cinnamomum cassia) or cassia, is from Burma and South China, coming in quills or rolled. This variety is also the source of cassia buds.
Indian cassia (Cinnamomum tamala) is native to India where its leaves are also used as an herb (tejpat).
Indonesian cassia (Cinnamomum burmanni) or Padang cassia has a smoother bark and double quills. This is usually the cassia that is imported to North America.
Saigon cassia (Cinnamomum loureirii) is native to Indonesia and is also grown in Japan and Korea.
Oliver’s Bark (Cinnamomum oliveri) is an Australian substitute of cassia and cinnamon.
Mossoia Bark (Cinnamomum) is an inferior substitute for cassia and cinnamon from Papua New Guinea.
Bouquet: The buds have a slight aroma. the bark is sweet-spicy like cinnamon, but more pungent.
Flavour: The bark and the buds have similar flavours: warm, sweet and pungent.
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