Cinnamomum cassia is a spice made from the dried and ground bark of a
tree in the laurel family. Because this species is originally native to
China, it is also known as Chinese cassia or Chinese cinnamon.
This particular variety of cinnamon is sometimes called "bastard"
cinnamon because it is not considered to be the "true" cinnamon bark
harvested from the Ceylon species. It is, however, the most commonly
sold variety in western grocery markets. It is also preferred over other
kinds of cinnamon for use in baking because it has a sweeter taste.
