Cassia

This is what Parsis often use as cinnamon. It’s a little different from the smooth, tightly furled quills of true cinnamon. Cassia (Cinnamomum cassia) looks like flat bits of dark, rough, brownish-gray bark lined in russet; it has a pronounced robust cinnamon scent and a sweet flavor. Look for it at Indian or Southeast Asian groceries. If you can’t find it, use cinnamon, Cinnamomum zeylanicum.