Cassia

Cassia (Cinnamomum cassia)

Cassia is the dried bark of East Asian laurel trees and in some countries is used interchangeably with cinnamon.

Flavor

Cassia is sweet with a strong flavor and astringent note.

Aroma

Cassia has a similar warm, sweet, woody aroma to cinnamon however as it has a higher content of volatile oil, it is more intense than cinnamon.

Pairing

Cassia is used most commonly in the form of bark (whole, quills or ground) however is also used for its buds and leaves, called tejpat leaves. Cassia bark is a common ingredient in Chinese cuisine as it is an ingredient in Chinese five spice powder and is used to flavor braised meats and sauces. Ground cassia and tejpat leaves are common ingredients in Indian curries and in Russia and Germany cassia is used to flavor chocolate. Cassia buds are used to make pickles and in fruit salad. Cassia is more suited to savory dishes while cinnamon is more suited to sweet dishes. Cassia loves meat, chicken, lentils and root vegetables and pairs with cardamom, cloves, coriander seed, cumin, fennel, ginger, nutmeg, Sichuan pepper, star anise and turmeric.  

Growing

Cassia comes from small, evergreen laurel trees which are grown in China, Vietnam, Indonesia, Central America and the West Indies. The trees grow to 10 feet and are cut down when the bark is ready to harvest. The bark is harvested in the rainy season when it strips off easily. As the bark dies, it curls to make reddish-brown quills.

History

Cassia trees are native to Assam and northern Burma. It has been used in China as early as 3000 BC and was introduced into Europe via spice routes from the East. It was mentioned in the Bible and used by Egyptian pharaohs.

Medicinal

Cassia is considered one of the 50 fundamental herbs in traditional Chinese medicine. It is said to help cure flatulence and diarrhea.

Facts about Cassia

The finest cassia comes from Vietnam. Indonesian or Korintje cassia has a deep flavor and spicy flavor however lacks the depth of Vietnamese or Chinese cassia.

In the US cassia is sold as cinnamon or cassia-cinnamon, as its more pronounced aroma and flavor is referred to true cinnamon.

Commonly Asked Questions

Can I replace cassia with cinnamon?

As they have very similar flavor profiles, cinnamon can replace cassia. Cassia has a stronger flavor, so use it in smaller quantities.