The tree grows to 10–15 m (33–49 ft) tall, with grayish bark and hard, elongated leaves that are 10–15 cm (3.9–5.9 in) long and reddish when young.

Until the 1960s, Vietnam was the world's most important producer of Saigon cinnamon, which has a higher oil content,[citation needed] and consequently has a stronger flavor.

[citation needed] Cassia bark (both powdered and in whole or "stick" form) is used as a flavoring agent for confectionery, desserts, pastries, and meat; it is specified in many curry recipes, where Ceylon cinnamon is less suitable.

[5] Essential oils made from the stripped bark have many uses, such as in health products, food and drinks.

[6] Cassia is sometimes added to Ceylon cinnamon but is a much thicker, coarser[clarification needed] product.

Cassia buds are primarily used in old-fashioned pickling recipes, marinades, and teas.

[10] The blood-thinning component called coumarin found in C. cassia could damage the liver if consumed in larger amounts,[11] therefore European health agencies have warned against consuming high amounts of cassia.

[12] Other bioactive compounds found in the bark, powder and essential oils of C. cassia are cinnamaldehyde and styrene.