Cassia cinnamon (Cinnamomum aromaticum) is made from the dried inner bark of an evergreen tree. It's the most common type of cinnamon sold in North America.

Cassia cinnamon contains chemicals that seem to improve insulin sensitivity, which might help blood sugar control in people with diabetes. It also contains cinnamaldehyde. This chemical might help fight bacteria and fungi.

Cassia cinnamon is a very common spice and flavoring agent in foods. As medicine, people most commonly use cassia cinnamon for diabetes. It is also used for prediabetes, obesity, and many other conditions, but there is no good scientific evidence to support these uses.

Don't confuse cassia cinnamon with other types of cinnamon, including Ceylon cinnamon, Indian cassia, Padang cassia, and Saigon cinnamon. Also don't confuse cassia cinnamon with other plants known as cassia, including cassia auriculata and cassia nomame. These are not the same.

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