Cassia (Chinese cinnamon)

Cassia is a plant related to the cinnamon tree, which is called the Chinese cinnamon tree. Other names for cassia are simple, fragrant cinnamon. Also, the spice is sometimes called Indian or Chinese cinnamon.

Due to the fact that cassia is often sold as real cinnamon (even if it says "cinnamon" on the package), its common name is "fake cinnamon".

Evergreen cassia trees belong to the Laurel family. Their height reaches 15 meters. Cassia has shiny green oval leaves and small yellow-white flowers. Its bark is often sold under the guise of cinnamon, but you may see a label on the packaging indicating that this is fake or Indonesian cinnamon.

Unlike true cinnamon, cassia:

• Darker shade.
• different chemical composition.
• There is graininess at the break.
• More dense and rough structure.
• A sharper taste with a tart and burning aftertaste.
• The sticks are less twisted.

Cassia is grown not only in China, where it comes from. Places of cultivation of these trees are also Indonesia, Sri Lanka, Cambodia, Indochina, Laos, Sumatra, Burma. 25 thousand tons of cassia are produced annually in the world. Over 60% of the spice is grown in Indonesia.

Harvesting Chinese cinnamon begins when the trees reach 7 years of age.

The bark is cut from trunks and branches every seven to ten years. Harvesting is carried out during the rainy season, since during this period it is easier to remove the bark.

The upper part of the bark is removed, and the lower part is cut into strips 15 centimeters long and 2 centimeters wide.

The bark is dried until its segments become concave. The spice in the form of tubes is obtained with fairly thick walls (more than 3 mm) and its structure is very similar to wood.

Most of the cinnamon you can find in supermarkets these days is cassia.

Also, the fact that you have cassia in front of you can be judged by:

• Country of origin (usually real cinnamon is Sri Lankan);
• lower cost;
• hardness.

• The color of cassia is reddish brown, medium saturation or dark.
• The spice is sweetish in taste, but not as delicate as Ceylon cinnamon. She has more pronounced astringency and pungency.
• The smell of cassia bark is pleasant and very fragrant.
• The aromatic and taste qualities of the best varieties of cassia are worse than those of Ceylon cinnamon.

100 g of cassia contains 250 kcal.

Cassia bark contains:

• Essential oil (1-2%), represented to a greater extent by cinnamic acid aldehyde;
• Tannins
• Coumarin.

Cassia has properties:

• Improve digestion;
• To have a laxative effect (in a large dose);
• improve appetite;
• Stimulate blood circulation.

• The main drawback of the spice is coumarin in its composition. Because of it, when using cassia on a regular basis, dizziness and headaches often appear.
• Coumarin in excess also adversely affects the condition of the kidneys and liver.
• Consuming cassia in excess can cause skin irritation.
• Cassia can also cause diarrhea.

It is known that the concentration of coumarin in the spice ranges from 0.7 g to 12 g per kilogram, depending on the variety.

Based on the daily dose limit of coumarin for humans (0.1 mg per kilogram of body), an adult is recommended to consume no more than 1/2 teaspoon. spoons of cassia per day, and the child - several times less. Regular daily consumption of cassia should also be avoided.

The spice is in demand in Chinese cuisine. Usually it is fried in a dry frying pan before use to enhance the flavor. This spice goes well with bergamot and cardamom.

Cassia is used to add to:

• Sweet dishes;
• Dough for flavoring pies, gingerbread or cookies;
• Marinade;
• Spice mixes;
• Fried pork;
• Mulled wine, cocktails and chocolate drinks;
• Cold soups;
• Charlotte;
• Jam;
• Fruit salads.

When making drinks with cassia, the liquid will have a slightly starchy consistency. At the bottom, such a drink will be thick.

See below for details.

• Cassia is used in China as a folk remedy. It is believed that the bark of the tree is able to heal the trunk, and young branches heal the pathology of the fingers.
• Alcoholic extract of this spice is detrimental to viruses, bacteria and tubercle bacillus.
• Cassia is in demand as a remedy for headaches, vomiting, irritation or gastritis.

Storage of cassia involves placing the spice in a glass dish that can be hermetically sealed. Place the container in a dark cabinet. Before placing the cassia sticks in the grinder, it is worth breaking them into small pieces so as not to break the technique due to the hardness of the bark.

• The Chinese began to cultivate cassia over 4500 years ago.
• Cassia was brought from China to Egypt for use in mummification.
• Europeans got acquainted with this spice much earlier than with other types of cinnamon.