Cassia cinnamon contains hydroxychalcone which seem to improve insulin sensitivity. Cassia cinnamon also contains chemicals that may activate blood proteins that increase blood sugar uptake. Cassia cinnamon also contains cinnamaldehyde which might help against bacteria and fungi.
Cassia cinnamon is POSSIBLY UNSAFE when taken by mouth in large amounts for a long period of time. Taking large amounts of cassia cinnamon might cause side effects in some people. Cassia cinnamon can contain large amounts of a chemical called coumarin.
It is of a golden-yellow colour, with the characteristic odour of cinnamon and a very hot aromatic taste. The pungent taste and scent come from cinnamaldehyde (about 90% of the essential oil from the bark) and, by reaction with oxygen as it ages, it darkens in colour and forms resinous compounds
