Cassia Cinnamon
Cassia cinnamon refers to the spices produced from species of cinnamon trees that are not true cinnamon (Ceylon cinnamon | Cinnamomum verum). Cassia is primarily produced from the inner bark of the following tropical evergreen trees in the laurel family:
Chinese Cinnamon: Cinnamomum cassia Vietnamese Cinnamon: Cinnamomum loureiroi Indonesian Cinnamon: Cinnamomum burmannii
CLASSIFICATION:
- KINGDOM: Plantae
- CLADE: Tracheophytes
- CLADE: Angiosperms
- CLADE: Magnoliids
- ORDER: Laurales
- FAMILY: Lauraceae
- GENUS: Cinnamomum
REGION OF ORIGIN: Not surprisingly, the three main cassia species hail from their respective names: Chinese cassia is from Southern China, Vietnamese is from central and northern Vietnam, and Indonesian is from the Indonesian archipelago, particularly Sumatra and Java.
PART & COLOR: The only part of the tree that is used to make cassia is the inner bark, which dries into quills, or sticks. Cassia sticks are hollow and are much thicker and harder than those of true cinnamon, which are filled with tightly rolled, delicate bark. All three varieties are darker than Ceylon cinnamon, but they vary: Chinese cassia is a reddish brown, Vietnamese is a deeper, rust-colored brown, and Indonesian is a grayer brown.
HARVEST: Cassia cinnamon trees are typically cut back to encourage new growth after 2-3 years, and the bark is harvested when the trees are about 5-7 years old. They reach peak production around 7-10 years. The bark is most easily peeled during the rainy season, as the increased moisture softens it, so harvest aligns with the wet seasons of each region: China in the spring and autumn, Vietnam from April to September (with the peak harvest at the start of this period) and Indonesia from November to April.
AROMA & FLAVOR PROFILE
Unlike true cinnamon’s delicate complexity, cassia delivers a powerful, almost spicy punch. With a higher concentration of cinnamaldehyde, the compound responsible for cinnamon's signature flavor and aroma, cassia varieties offer a more intense and lingering fragrance that can easily fill a room. It is less nuanced, and hence thought to be less refined than Ceylon, but it still has merit.
CULINARY USES
In Chinese cuisine, cassia is a key component of the iconic five-spice powder. This aromatic blend is used to season everything from braised meats and roasted duck to stir-fried vegetables and noodles. Chinese cinnamon is also often used whole to infuse flavor slowly throughout the cooking process. In Vietnamese cuisine, cassia is used to flavor rich and hearty phở broths, adding a warm, sweet note that complements the other herbs and spices like Thai basil, cilantro, star anise, and cloves. Ground Vietnamese cinnamon is also often used in spice blends for its powerful, sweet-spicy kick. Indonesian cinnamon is commonly used in savory dishes like rendang, curries, and stews, but its balanced profile is equally cherished in baked goods and desserts like pies, pastries, and puddings.
The increased availability of cassia makes it a popular substitute for true cinnamon, contributing to why "cinnamon" is such a beloved flavoring worldwide.
LEARN MORE ABOUT CASSIA CINNAMON