Chinese cinnamon, also known as cassia, has a stronger flavor and aroma than Ceylon cinnamon. It carries a deeper, slightly spicier and sweeter note, making it especially suitable for baked goods, desserts, mulled wine, and spice mixes.

Besides sweet dishes, cassia is also widely used in savory recipes, particularly in Asian stews and meat marinades.

In traditional Chinese medicine, cassia has been used for centuries to warm the body and support circulation.