Cassia would be acceptable if fresh. Tan colored cinnamon was used in Norman cooking, while the cheaper "cinnamon colored" cassia was used in Anglo-Saxon cooking.
They are very closely related and cross-bred . We now have cinnamon color, tan and all shades in-between. Cinnamon is native to Sri Lanka. Cassia is native to eastern India thru southern China. I believe the oil from the Sri Lanka product is closer to pure cinnamaldehye, while cassia has cinnamaldehyde and related compounds. The difference would be in flavor, but not effectiveness. Cinnamon oil is frequently from cinnamon or cassia *leaves*. This would be eugenol, same as clove oil. Eugenol is also effective. The two are better together. Use of the two on insects: http://www.ncbi.nlm.nih.gov/pubmed/19133480 -- Larry Wallace Cincinnati
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