| Scientific name | Cinnamomum cassia |
| Appearance | Thick and rigid bark, rolled into solid fragments, sometimes brittle |
| Smell | Very spicy, sweet, and warm, more pungent than Ceylon cinnamon |
| Color | Dark reddish brown |
| Used parts | Dried bark (sticks, powder, or pieces) |
| Origins | China, Vietnam, Indonesia |
| Toxicity level | Moderate (rich in coumarin, not recommended in high doses internally over the long term) |
