people taking cinnamon for blood sugar regulation should be aware that the different types have different medicinal properties and potencies. most of the studies done in regards to diabetes was done with Cinnamomum zeylanicum/verum, although a recent study was done using Cinnamomum cassia and showed promising results.
I find the flavor profiles to be distinctly different, and prefer zeylanicum as tea or in baked goods like cookies, but cassia in chocolates, coffee, or spicy dishes better. I like burmannii but use it less often. I’ll chew the tough cassia bark sticks, but zeylanicum bark is too flaky and dry for chewing the sticks directly for my tastes.
on a side note, i find this sort of thing fascinating. marijuana, coffee, vanilla, chocolate, banannas, mangos, avacados, and many other plants and animals we eat are still available in multiple varieties from different related plants/animals, some are more closely related then others (species/subspecies/varieties/cultivars). this is a related topic to my quest to try every type of fruit I can find. food adventures.