Scientific Name: Cinnamomum cassia
Plant Family: Lauraceae
Occurrence: Cassia, also known as Chinese cinnamon, is native to Southern China and is widely cultivated in other parts of Asia, including Indonesia, Vietnam, and India. It thrives in warm, tropical climates and is one of the primary cinnamon varieties used worldwide.
Description: Cassia is obtained from the bark of the Cinnamomum cassia tree. The bark is thicker and darker than that of Ceylon cinnamon, and it curls into tight quills when dried. Cassia has a stronger, spicier flavor compared to true cinnamon (Ceylon), making it a popular choice for baking and cooking. Its bark is more rigid and is often sold as whole sticks or ground into powder.
Flavor Profile:
Cassia has a bold, warm, and spicy flavor with sweet and slightly bitter undertones. Its taste is more intense and less delicate than Ceylon cinnamon, with a rich, earthy depth and a distinct heat that works well in both sweet and savory dishes.
Culinary:
Cassia is commonly used in baking and spice blends, especially in North America and Asia. It is a popular ingredient in desserts, such as cinnamon rolls, cakes, and pies, as well as in savory dishes like curries, stews, and meat rubs. Cassia’s robust flavor also makes it suitable for beverages, including mulled wine, chai tea, and spiced lattes. Whole sticks or ground cassia are used depending on the dish.
Background:
Cassia has a long history of use, dating back thousands of years in Chinese medicine and ancient trade. It was prized for its flavor and medicinal properties, often considered a luxury in ancient cultures. Today, it remains one of the most popular types of cinnamon globally, particularly in the U.S. and Asia, and is widely used for its strong, aromatic qualities.
Chemical Components:
Cassia contains several notable aromatic compounds, including:
