Cinnamon and Cassia are aromatic spices derived from the bark of trees in the Cinnamomum family. While both have a warm, sweet, and slightly spicy flavor, Cinnamon (True Cinnamon or Ceylon Cinnamon) is delicate and mildly sweet, whereas Cassia is bolder, spicier, and more intense. Commonly used in baking, beverages, curries, and spice blends, these spices enhance both sweet and savory dishes. Besides their culinary uses, Cinnamon and Cassia are valued for their antioxidant and anti-inflammatory properties, making them popular in traditional remedies and wellness practices.