The bark of the Cassia tree is used mostly in India. The real cinnamon stick that is found in the form of a scroll, are available in most supermarkets and have a more delicate flavor than the Cassia bark. Cinnamon sticks lend a sweet and mellow flavor to a dish. Although it is generally used in many desserts in many of the World cuisines, it is mostly used in many curries and Pulaos in Indian cooking. It gives a dish a very rich flavor.
Cinnamon bark is widely used as a spice. It is principally employed in cookery as a condiment and flavoring material. It is used in the preparation of chocolate, especially in Mexico, which is the main importer of true cinnamon. It is also used in many desserts recipes, such as apple pie, donuts, and cinnamon buns as well as spicy candies, tea, hot cocoa, and liqueurs. True cinnamon, rather than cassia, is more suitable for use in sweet dishes. In the Middle East, it is often used in savory dishes of chicken and lamb. In the United States, cinnamon and sugar are often used to flavor cereals, bread-based dishes, and fruits, especially apples; a cinnamon-sugar mixture is even sold separately for such purposes. Cinnamon can also be used in pickling. Cinnamon bark is one of the few spices that can be consumed directly.

Organic Certification: Lacon Quality Certification Pvt. Ltd.
As per NOP (USDA), NPOP (Govt. of India).

S. No.	Quality Parameters	Targeted Standard Values at Morarka Organic
		Values	Remarks
1.	Defined & tested through sensory/ physical verification
1.1	Color of the product	Characteristic	Normal known and accepted color
1.2	Flavour of the product	Characteristic	Normal known and accepted flavour
1.3	Size determined in cm	L=8-10, B=2-5	Normal known and accepted size
1.4	Organic extraneous matter as determined in percentage	0.1-0.5%	Presence of other plant materials other than the product like husk, chaff, straw, weed
1.5	Inorganic extraneous matter as maximum in percentage	NIL-0.1%	Presence of sand, gravel, dirt, pebbles, stone
1.6	Insect damaged & infested product in percentage	0.5-1.0%	Grains damaged by insects during cultivation and harvesting
2	Tested through chemical process verification
2.1	Moisture content in the product in percentage	10.0-12.0%	Maximum moisture level recommended for safe storage
2.2	Total ash on dry basis as maximum in percentage	6.0%	Presence of mineral matter
2.3	Total acid insoluble ash as maximum in percentage	1.5%	Presence of silicious matter