Cassia cinnamon has a strong, spicy flavor that works well in baked goods, while Ceylon cinnamon is sweeter and less pungent with a delicate, aromatic taste. It is frequently used in Indian curries and stews.
Cinnamon is made from the inner bark of trees from the genus Cinnamomum. Its flavor comes from an aromatic essential oil that makes up 0.5 to 1 percent of its composition.
Cassia cinnamon, the variety most frequently sold in grocery stores, is grown in Indonesia and China. Ceylon cinnamon comes from Sri Lanka, Madagascar, Brazil, India and the Caribbean.
Cinnamon is high in antioxidants as well vitamin A, niacin, pantothenic acid and pyridoxine. It contains coumarin, a blood thinner that can cause liver and kidney damage when consumed in large quantities. Consuming uncooked cinnamon spice can cause choking and respiratory distress.