CAUTION: "Due to a blood-thinning component called coumarin, which could damage the liver if taken in huge amounts, European health agencies have warned against consuming high amounts of" Chinese Cinnamon." [4, via 1] 

EDIBLE BARK: "The bark of this tree yields an inferior source of cinnamon called Cassia."  This is the most commonly used cinnamon in the United States, England, and India. [1]  It is produced commercially in both China and Vietnam. [1] "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." [1] It bakes well and is well suited for making cinnamon rolls.
EDIBLE BUDS: "The buds are also used as a spice, especially in India, and were once used by the ancient Romans." [1] "Cassia buds, although rare, are also occasionally used as a spice. They resemble cloves in appearance and have a mild, flowery cinnamon flavor. Cassia buds are primarily used in old-fashioned pickling recipes, marinades, and teas." [3, via 1]
ESSENTIAL OIL: A golden-colored essential oil is extracted.
MEDICINAL BARK: It is known as Ròu gùi; 肉桂 in China and is one of the 50 fundamental herbs of traditional Chinese medicine (TCM).
- POSSIBLE TREATMENT FOR DEPRESSION AND MENTAL DISORDERS: "Cinnamomum cassia is a medicinal plant that contains a range of bioactive substances, including cinnamic aldehyde. Studies of cinnamic aldehyde treatment in mid-aged rats have resulted in alleviation of chronic unexpected stress-induced depressive-like behaviors. Cinnamic aldehyde is an enzyme inhibitor drug, immunologic drug, and an anti-inflammatory drug. It is administered orally to treat behavioral and mental disorders, targeting the hippocampus and the frontal cortex. Current findings might be beneficial in treating subjects in depression." [5] 

NATIVE TO: Southern China.
- CULTIVATED: It is "widely cultivated there and elsewhere in southern and eastern Asia (India, Indonesia, Laos, Malaysia, Taiwan, Thailand, and Vietnam." [1]
DESCRIPTION: Evergreen tree.
- HEIGHT: 20-45 feet tall. [1]
- BARK: Grayish.
- LEAVES: Elongated, hard, reddish when young. [1]
CULTURE:
- HARDINESS: It grows well in central and southern Florida, but severe freezes can damage the tree. 
FIVE RELATED SPECIES THAT YIELD CINNAMMON SPICE: "Chinese cassia is a close relative to:
- Ceylon Cinnamon / True Cinnamon (C. verum / aka C. zeylanicum). Sri Lanka produces 80-90 percent of the world's supply. [1]
- Saigon Cinnamon (C. loureiroi), also known as "Vietnamese cinnamon." It has a higher oil content and thus a stronger flavor. [1] 
- Indonesian Cinnamon (C. burmannii), also called "korintje." Due to disruption of Saigon Cinnamon during the Vietnam War, Indonesian Cinnamon production was increased in both Indonesia and Sumatra. [1] This species contains the lowest oil content and is thus the cheapest species. [1] Indonesian Cinnamon is less sweet than Chinese Cinnamon. [1]
- Malabar Cinnamon (C. citriodorum) from Sri Lanka.
- Indian Cinnamon (C. tamale). 
In all five species, the dried bark is used as a spice. Chinese cassia's flavor is less delicate than that of Ceylon Cinnamon. Its bark is thicker, more difficult to crush, and has a rougher texture than that of Ceylon cinnamon." [2, via 1]