They resemble cloves in appearance and have a mild, flowery cinnamon flavor. Ĭassia buds, although rare, are also occasionally used as a spice. Cassia sticks can be distinguished from Ceylon cinnamon sticks in this 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 is sold as pieces of bark or as neat quills or sticks. Cassia is sometimes added to Ceylon cinnamon but is a much thicker, coarser product. Essential oils made from the stripped bark have many uses, such as in health products, food and drinks. After drying, it is thinly sliced for use or ground into a powder. Traditionally, the bark is stripped off the tree and dried in the shade. Uses Spice Ĭassia bark (both powdered and in whole or "stick" form) is used as a flavoring agent for confectionery, desserts, pastries, and meat it is specified in many curry recipes, where Ceylon cinnamon is less suitable. Chinese cassia has a sweeter flavor than Indonesian cassia, similar to Saigon cinnamon, but with lower oil content. Indonesian cassia has the lowest oil content of the three types of cassia, so commands the lowest price. Because of the disruption caused by the Vietnam War, however, production of Indonesian cassia in the highlands of the Indonesian island of Sumatra was increased to meet demand. Until the 1960s, Vietnam was the world's most important producer of Saigon cinnamon, which has a higher oil content, and consequently has a stronger flavor. Ĭhinese cassia is produced in both China and Vietnam. Cassia cinnamon is the most popular variety of cinnamon sold and consumed in North America. Its bark is thicker, more difficult to crush, and has a rougher texture than that of Ceylon cinnamon. Chinese cassia's flavor is less delicate than that of Ceylon cinnamon. In all five species, the dried bark is used as a spice. cassia (top left) depicted by Michał Boym (1655)Ĭhinese cassia is a close relative to Ceylon cinnamon ( C. The tree grows to 10–15 m (33–49 ft) tall, with grayish bark and hard, elongated leaves that are 10–15 cm (3.9–5.9 in) long and reddish when young. The buds are also used as a spice, especially in India, and were used by the ancient Romans. It is one of several species of Cinnamomum used primarily for its aromatic bark, which is used as a spice. Cinnamomum cassia, called Chinese cassia or Chinese cinnamon, is an evergreen tree originating in southern China and widely cultivated there and elsewhere in South and Southeast Asia.
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