Cassia Cinnamon

Cassia cinnamon is a spice derived from the bark of trees in the genus *Cinnamomum*. It is native to Southeast Asia and is one of the most common types of cinnamon used globally. The bark is harvested, dried, and then ground into a powder or sold as quills.

Cassia cinnamon is primarily used as a flavoring agent in a wide variety of foods and beverages. It adds a warm, sweet, and slightly spicy taste. It is commonly found in baked goods, desserts, breakfast cereals, and beverages like teas and coffee drinks.

Cassia cinnamon contains coumarin, a compound that can be harmful to the liver in large amounts. The U.S. Food and Drug Administration (FDA) considers cassia cinnamon to be generally recognized as safe (GRAS) when used as a spice. However, due to the coumarin content, excessive consumption should be avoided. Regulatory bodies like the European Food Safety Authority (EFSA) have established guidance on coumarin intake. JECFA has also evaluated cinnamon and its components.