|from Koehler's Medicinal-Plants (1887)|
(Nees & T.Nees) J.Presl
Cinnamomum cassia, called Chinese cassia or Chinese cinnamon, is an evergreen tree originating in southern China, and widely cultivated there and elsewhere southern and eastern Asia (India, Indonesia, Laos, Malaysia, Taiwan, Thailand, and Vietnam). It is one of several species of Cinnamomum that are used primarily for their aromatic bark, which is used as a spice. In the United States of America, Chinese cassia is often sold under the culinary name of "cinnamon". The buds are also used as a spice, especially in India, and were once used by the ancient Romans.
The tree grows to 10–15 m tall, with greyish bark and hard elongated leaves that are 10–15 cm long and have a decidedly reddish colour when young.
Production and uses 
Chinese cassia is a close relative to Ceylon cinnamon (C. verum), Saigon cinnamon (C. loureiroi, also known as "Vietnamese cinnamon"), and Indonesian cinnamon (C. burmannii). In all four species, the dried bark is used as a spice. Chinese cassia's flavour is less delicate than that of Ceylon cinnamon; for this reason, it is less expensive and is sometimes called "bastard cinnamon". Its bark is thicker, more difficult to crush, and has a rougher texture than that of Ceylon cinnamon.
Most of the spice sold as cinnamon in the United States and Canada is actually Chinese cinnamon (C. cassia). The more expensive Ceylon cinnamon (C. verum) is the preferred form of the spice used in Mexico, Europe and Oceania.[dead link] "Indonesian cinnamon", also referred to as C. burmannii, is also commonly sold in the United States where it is labeled only as cinnamon.
Chinese cassia is produced in both China and Vietnam. Until the 1960s, Vietnam was the world's most important producer of Saigon cinnamon (C. loureiroi), a species which has a higher oil content, and consequently has a stronger flavor. Saigon cinnamon is so closely related to Chinese cassia that it was often marketed as cassia although it commands a higher price if correctly labelled. Because of the disruption caused by the Vietnam War, however, production of Indonesian cassia (C. burmannii) in the highlands of the Indonesia island of Sumatra was increased to meet demand. Indonesian cassia has the lowest oil content of the three types of cassia and, consequently, commands the lowest price. Saigon cinnamon has only become available again since the early 21st century. Chinese cassia (C. cassia) has a sweeter flavor than Indonesian cassia (C. burmannii), similar to Saigon cinnamon (C. loureiroi), but with lower oil content.
Cassia bark (both powdered and in whole, or "stick" form) is used as a flavouring agent for confectionery, desserts, pastries, and meat; it is specified in many curry recipes, where Ceylon cinnamon is less suitable. Cassia is sometimes added to Ceylon cinnamon, but is a much thicker, coarser product. Cassia is sold as pieces of bark (as pictured below) or as neat quills or sticks. Cassia sticks can be distinguished from Ceylon cinnamon sticks in the following manner: Ceylon cinnamon sticks have many thin layers and can easily be made into powder using a coffee or spice grinder, whereas cassia sticks are extremely hard and are usually made up of one thick layer.
Cassia buds, although rare, are also occasionally used as a spice. They resemble cloves in appearance and have a mild, flowery cinnamon flavor. Cassia buds are primarily used in old-fashioned pickling recipes, marinades, and teas.
Health benefits and risks 
See also 
- "The Plant List".
- Xi-wen Li, Jie Li & Henk van der Werff. "Cinnamomum cassia". Flora of China. Missouri Botanical Garden, St. Louis, MO & Harvard University Herbaria, Cambridge, MA. Retrieved 28 March 2013.
- Needs cite web
- "Cassia". theepicentre.com.
- Wong, Ming (1976). La Médecine chinoise par les plantes. Le Corps a Vivre series. Éditions Tchou.
- NPR: German Christmas Cookies Pose Health Danger
- High daily intakes of cinnamon: Health risk cannot be ruled out. BfR Health Assessment No. 044/2006, 18 August 2006 15p
Further reading 
- Dalby, Andrew (1996). Siren Feasts: A History of Food and Gastronomy in Greece. London: Routledge.
- Faure, Paul (1987). Parfums et aromates de l'antiquité. Paris: Fayard.
- Paszthoty, Emmerich (1992). Salben, Schminken und Parfüme im Altertum. Mainz, Germany: Zabern.
- Paterson, Wilma (1990). A Fountain of Gardens: Plants and Herbs from the Bible. Edinburgh.