Cassia cinnamon is harvested from the inner bark of the Cinnamomum cassia tree. Though cinnamon can generally be harvested at any time, there are two main harvest seasons, in the spring and fall after a heavy rain. The stems are processed immediately after harvesting while inner bark is still wet. As the bark dries both ends curl inward to create a scroll shape. These chopped pieces of cassia cinnamon are ideal for infusions; it has a spicy warmth, along with its familiar sweetness. Its high level of essential oils make it pungent and potent. Use them for your homemade mulling spice, chai tea blends, or pickling spice mixes.