Origin: Indonesia. Cassia mainly comes from South East Asia & China. The hot & spicy cinnamon aroma in cassia comes from the phenol compund, cinnameldahyde. Cassia is higher in cinnameldahyde than Sri Lankan cinnamon sticks & so has a much stronger flavour: bitter, almost harsh. Cassia has found its way into many varied meat rubs & makes a unique and excellent pairing with tomato based sauces.