It is harvested in a similar process as cinnamon, but it has a stronger flavor. Cassia tends to be a dark brown-red color with thicker sticks and a rougher texture than cinnamon. Cassia cinnamon is most commonly used for diabetes. It is also used for prediabetes, gas (flatulence), obesity, and many other conditions, but there is no good scientific evidence to support these uses. In food and beverages, cassia cinnamon is used as a flavoring agent.