Cassia Cinnamon

Cassia cinnamon refers to the spices produced from the inner bark of cinnamon trees that are not true cinnamon (Ceylon cinnamon | Cinnamomum verum). Cassia is primarily made from the following tropical evergreen trees in the laurel family:

Chinese Cinnamon: Cinnamomum cassia

Vietnamese Cinnamon: Cinnamomum loureiroi

Indonesian Cinnamon: Cinnamomum burmannii

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 primarily from Sumatra and Java.

PART & COLOR

The inner bark dries into quills ("sticks") that are hollow and 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 greyer brown. Cassia is also often sold as "cassia chips"—just broken up quills (below). The trees' dried unripe fruits, called "buds," are also used.

HARVEST

The bark is harvested when cassia trees are about 5-7 years old. It is most easily peeled during the rainy season as the moisture softens it, so the harvest aligns with the wet seasons of each region: China in the spring and autumn, Vietnam from April to September, Indonesia from November to April.

FLAVOR & AROMA 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.

On the palate, cassia cinnamon's flavor mirrors its aroma, offering a robust sweetness followed by a warm, slightly bitter spiciness that sits on the tongue. The taste is bold, assertive, and almost astringent. Chinese cinnamon exhibits a strong, spicy-sweet flavor. Vietnamese Cinnamon is renowned for its exceptional potency, but with a more prominent citrus note. It is often considered the most intense cinnamon species. Indonesian cinnamon is known for its balance of sweetness and spice and its warm, inviting fragrance. Whichever type you prefer, cassia has an extra punch that can be useful.

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 supply of cassia makes it a popular substitute for true cinnamon, contributing to why "cinnamon" is such a beloved flavoring worldwide. Cassia accounts for about 90% of the total global cinnamon supply.

How to Use Cassia

SCIENTIFIC CLASSIFICATION

OTHER NAMES

English: cassia, common cinnamon, hard cinnamon
- Chinese: Chinese cassia, cassia
- Vietnamese: Vietnamese cassia, Saigon cassia, Saigon cinnamon
- Indonesian: Indonesian cassia, Padang cassia, Padang cinnamon, Batavia cassia, Batavia cinnamon, korintje
Spanish: canela cassia
Portuguese: cássia, canela
French: casse, cannelle
Italian: cannella Cinese
German: Kassia, Kassia-Zimt
Dutch: kassie, Chinese kaneel
Czech: kasiová skořice, skořice čínská
Hungarian: kínai fahéj
Greek: kassía
Danish: kassia, kinesisk kanel, kassiakanel
Norwegian: kassia, kinesisk kanel, kassiakanel
Swedish: kassia, kinesisk kanel, kassiakanel
Finnish: kassia, kiinan kaneli, kassiakaneli
Polish: cynamon cassia, kora cynamonowa
Turkish: çin tarçını
Hebrew: kinamon q'siah
Arabic: qirfah kasia, qirfat Ṣīnīya
Persian/ Farsi: dārchīn-e Chīnī
Swahili: mdalasini wa Kichina
Russian: kassiya, koritsa kassiya
India
- Bengali: kāsiyā, China daruchini
- Hindi: Chīnī dālchinī, daalchini
- Gujarati: taj (cinnamon in general), Chīnī dālchinī
- Marathi: Chīnī dālchinī, daalchini
- Sanskrit: twak, dārūhaldi
- Tamil: iavaṅgapaṭṭai, Cīṉa ilavaṅkappaṭṭai
Sri Lanka (Sinhala): kudu kurundu
Burmese: ngwe phyu thit
Thai: opchoei jeen
Cambodia (Khmer): sâlîn
Vietnamese: quế trung quốc, quế thanh, quế chi
Malay: kayu manis Cina
Indonesian: kayu manis Cina, kayu manis
Filipino: kanela, kayumanggi
China
- Mandarin: ròuguì, guìpí
- Cantonese: yuk gwái, gwai pèi
Korean: gyepi
Japanese: shinamon, kashia

NUTRITION FACTS

HEALTH BENEFITS

Cassia has been a cornerstone of traditional medicine systems for thousands of years. It is unique in its extremely high concentration of the compound cinnamaldehyde (up to 95%). This gives it an edge over Ceylon cinnamon in certain areas where cinnamaldehyde is a key driver.

However, it is also much higher in coumarin (250x more), which increases the risk of using it for extended periods or in greater quantities. Coumarin can be toxic in high enough doses and is particularly dangerous for people with liver issues or those on blood thinners. So exercise extreme caution when using cassia for medicinal purposes that require more consumption than typical culinary use. With that said, here is an overview of some of the most promising areas of cassia cinnamon's medicinal potential:

Blood Sugar Regulation
- Cassia has been extensively studied for its potential to manage blood sugar levels. Compounds in cassia cinnamon can mimic insulin, improve insulin sensitivity, and enhance glucose uptake by cells.
Anti-Inflammatory Action
- Cassia has much more cinnamaldehyde than Ceylon cinnamon (by 30-45%). This compound is known for its powerful anti-inflammatory effects that inhibit the production of pro-inflammatory enzymes.
Antimicrobial Activity
- Cinnamaldehyde has demonstrated broad-spectrum antimicrobial activity against various bacteria and fungi.
Heart Health
- High cholesterol causes coronary heart disease, which is the number one killer of men and women worldwide. Anything that can be done to reduce cholesterol is imperative for longevity. Studies suggest cassia can help reduce total cholesterol, LDL (bad) cholesterol, and triglycerides while increasing HDL (good) cholesterol. Its anti-inflammatory and antioxidant properties further contribute to heart health by protecting against hypertension.
Digestive Aid
- Cassia has carminative properties and it also stimulates digestive enzymes.
Weight Management
- The thermogenic properties of cassia can help boost metabolism, aiding in weight management. Additionally, its ability to regulate blood sugar levels can reduce cravings and stabilize energy levels, supporting a healthy diet and exercise regimen.
Brain Health
- Emerging preclinical research shows cassia cinnamon may have neuroprotective properties, benefiting cognitive function and delaying neurodegeneration.
Menstrual Health
- Traditionally, cassia has been used to alleviate menstrual pain, and its anti-inflammatory properties may actually help reduce cramps and discomfort.

Important Considerations

High Concentration of Coumarin: While cassia cinnamon is generally safe for consumption in moderate amounts, it's important to consult with a healthcare professional before using it for medicinal purposes. Cassia cinnamon contains coumarin, a compound that can be toxic in high doses, especially for those with liver problems. Therefore, it's recommended to use Ceylon cinnamon, which has 250 times less coumarin, for regular or heightened consumption.
Most Research is Preliminary: While research is promising, more extensive human clinical trials are needed to definitively confirm the efficacy and safety of cassia's medicinal properties.
Dosage Matters: Researchers commonly use concentrated extracts, so standard dietary consumption may not yield the same results. More studies are required to establish proper dosages and administration methods.
Medication Interaction: Cassia should not be considered a replacement for conventional medical treatments. While it is generally safe for most people, it is critical to exercise moderation and consider interactions with other medications.
Disclaimer: Consult healthcare professionals before using spices or herbs medicinally.

CHEMICAL COMPOSITION

Cassia and Ceylon cinnamon have unique chemical compositions, which is why cassia is viewed as more potent and less refined than its "true" cousin. The main difference is in the concentrations of three compounds, and that difference is vast:

Cinnamaldehyde: Cassia cinnamon has a much higher concentration of cinnamaldehyde (30-45% more, or up to 95% of its essential oil). This compound is responsible for cinnamon's characteristic flavor and aroma. This makes cassia more pungent and simple than Ceylon since the vast majority of its flavor and aroma comes from one compound.
Eugenol: Ceylon cinnamon has a higher concentration of eugenol (15-20% of its essential oil vs. 0.5-5% in cassia). This compound, also found in cloves and allspice, is associated with cinnamon's warm, spicy notes. The higher level of eugenol in the Ceylon species gives it a more complex flavor.
Coumarin: Cassia cinnamon contains a significantly higher amount of coumarin (250 times more, or 1% of its essential oil). This compound can be toxic to the liver in high doses. Ceylon cinnamon has very low levels of coumarin (~0.004%), making it a safer option for regular consumption. Coumarin also has a blood-thinning effect, so large doses of cassia can be dangerous for those already on blood thinners.

Cassia thus has a stronger, spicier, more bitter flavor that is woodier and more camphoraceous. Ceylon cinnamon is milder, sweeter, and more delicate with noticeable citrus and floral notes. The three main species of cassia are largely similar in their chemical makeup, but they do have some differences:

Chinese (Cinnamomum cassia)

High in cinnamaldehyde.
Moderate to low levels of eugenol.
High in coumarin.
Strong, spicy, and pungent flavor.

Vietnamese (Cinnamomum loureiroi)

Very high in cinnamaldehyde, often higher than Chinese cassia.
Moderate levels of eugenol, typically higher than Chinese or Indonesian cassia.
High in coumarin.
Very strong, sweet, and spicy flavor, often considered the most intense among cassia species.

Indonesian (Cinnamomum burmannii)

High in cinnamaldehyde, but generally lower than Vietnamese and Chinese cassia.
Lower levels of eugenol compared to Chinese and Vietnamese cassia.
High in coumarin, but sometimes less than Chinese and Vietnamese cassia.
Strong and slightly sweet flavor, but milder compared to Vietnamese cassia.

Flavor & Aroma Compounds

Cinnamaldehyde
- Culinary: The primary compound in Cassia cinnamon (up to 95% of its essential oil)—responsible for the sweet, warm, and spicy scent we associate with cinnamon.
- Medicinal: Potent anti-inflammatory, antimicrobial, and antifungal properties. Blood sugar regulating effects.
Coumarin
- Culinary: Adds sweet, hay-like and vanilla-like notes.
- Medicinal: Potential anticoagulant and anti-inflammatory effects, but can be toxic in very high doses. Ceylon cinnamon is a safer alternative to cassia due to its significantly lower levels of coumarin.
Eugenol
- Culinary: In smaller amounts than Ceylon cinnamon—contributes a warm, spicy, and clove-like note.
- Medicinal: Potent antioxidant, anti-inflammatory, and antimicrobial.
Cinnamic Acid
- Culinary: In smaller amounts than Ceylon cinnamon—contributes to the spicy and slightly sweet taste of cinnamon.
- Medicinal: Antioxidant and antimicrobial potential.
Linalool
- Culinary: In smaller amounts than Ceylon cinnamon—adds a floral, slightly sweet aroma with hints of lavender and citrus.
- Medicinal: Potent anti-inflammatory and antimicrobial properties. Antioxidant and anti-anxiety potential. Often used in aromatherapy for stress reduction.
Benzyl Benzoate
- Culinary: In smaller amounts than Ceylon cinnamon—contributes to the sweet and balsamic nuances of cinnamon’s aroma.
- Medicinal: Antioxidant and antimicrobial properties. Also used in the treatment of scabies and lice.

Other Phytochemicals

Tannins
- Culinary: Contribute a subtle astringency to the flavor.
- Medicinal: Antioxidant and antimicrobial effects.
Flavonoids (quercetin, kaempferol)
- Culinary: Minor contributors to the subtle bitterness and astringency of the overall flavor profile.
- Medicinal: Potent antioxidants and anti-inflammatory properties.
Mucilage
- Culinary: Contributes to the texture of cinnamon, particularly when used in powdered form.
- Medicinal: Helps soothe the digestive tract.

Understanding Composition

Since the macronutrients (fats, carbohydrates, proteins) and micronutrients (vitamins, minerals) are listed in the Nutrition Facts above, this section focuses on the compounds most responsible for a spice or herb's culinary and medicinal properties.
Chemical composition can vary widely, mainly in the concentrations of compounds. This is why there are differences in quality and why spices are often graded by measuring the key compounds that directly influence flavor, aroma, and color.
This variation, and therefore, quality, is affected by variety/cultivar, age/ripeness/freshness, region, terroir, environmental stressors, potential adulteration, and the techniques deployed throughout the following processes: cultivation, harvesting, processing (drying, curing), shipping, storage, and preparation (grinding, grating, infusing, toasting). A magnificent spice is a celebration of a complex journey, shaped by both natural forces and human ingenuity.

ALTERNATIVE USES

While treasured primarily in the culinary world, cinnamon has some other popular uses:

Fragrances and Aromatherapy
- Cinnamon is often added to candles, perfumes, and other scented goods. Aromatherapy also takes advantage of its warm, inviting scent as it helps lower stress and anxiety.
Air Freshener
- Due to its pleasant aroma and antibacterial qualities, cinnamon is a common component of natural air fresheners. It can remove microorganisms from the air and neutralize odors. It's also frequently included in sachets and potpourri, both for its fragrance and for its unique appearance.
Cosmetics
- Since cinnamon extracts have anti-inflammatory and antibacterial effects, they are occasionally utilized in skincare products.
Oral Care
- Cinnamon oil is occasionally used in toothpaste and mouthwash for its pleasant flavor and antimicrobial action that can help prevent cavities, fight infections, and alleviate bad breath.

Disclaimer: While cinnamon shows promise in these areas, its effectiveness may be limited compared to commercial alternatives.

SUBSTITUTIONS

Cassia cinnamon, with its warm, sweet, and pungent flavor, is a popular spice in many cuisines. However, if you're looking to avoid its high coumarin content or simply don't have it on hand, there are several substitutes that can offer similar flavors, albeit with some variations.

Ceylon Cinnamon
- This is the most ideal substitute as it shares a similar flavor profile but with a more delicate and complex aroma. It also has a significantly lower coumarin content, making it a safer option for regular consumption. It is less potent, so you can use up to twice as much Ceylon as cassia.
Cloves + Allspice
- Ground cloves or a combination of cloves and allspice can be used to replicate the more pungent aspects of cassia cinnamon. Use a smaller amount than cassia cinnamon, as these spices are more potent.
Allspice
- Allspice's combination of cinnamon, clove, and nutmeg flavors can be a good substitute for cassia. However, it has a more complex flavor profile that may not be suitable for all recipes. Start with half the amount and adjust to taste.

Substitution Tips

Incomplete Substitution: All spices and herbs are too complex to match exactly, so focus on which aspects of their flavor, aroma, texture, or color you wish to replicate.
Quantity: Start with a small amount of the substitute and adjust to taste. It won't be a 1:1 exchange in flavor or potency.
Context: Consider the entire dish and how the substitute's full flavor profile will merge with the other ingredients.
Experimentation: Playing with substitutions is a great opportunity to explore how different flavors interact. If you approach it with curiosity, you may really enjoy the process and make some delicious discoveries along the way.

A BRIEF HISTORY

Cassia cinnamon, often considered the more robust cousin of true cinnamon (Ceylon cinnamon), originated in the fertile tropical rainforests of Southern China, in regions like Yunnan, Guangxi, and Guangdong. The earliest records of cassia use can be traced back to ancient Chinese texts, where it was mentioned as early as 2700 BCE. The spice was revered for its warming properties and was used to treat a variety of ailments, including digestive problems, colds, and menstrual cramps. In religious ceremonies, it was an offering to deities.

In Vietnam and Indonesia, two more unique species of cassia cinnamon started to be cultivated and became wildly popular due to their undemanding cultivation. All three cassias traveled along the Silk Road and other trade routes to reach the Middle East and beyond. In ancient Egypt, its value was so high that it was often used as currency or offered as a tribute to pharaohs. It was a natural perfume worn by the elite. It was even burned as incense during embalming rituals and spiritual ceremonies, its fragrant smoke believed to purify the air and amplify the experience.

The allure of cassia eventually reached Europe, carried by Arab traders. By the Middle Ages, it was an important commodity in European markets, often used in spiced wines and meat preservation. Its popularity surged during the Age of Exploration when European powers were vying for control of the lucrative spice trade. In the 16th century, European explorers embarked on perilous voyages to the East Indies in search of spices, including cassia. The Portuguese were the first to establish trade routes to Southeast Asia, followed by the Dutch and the British.

Despite the global renown of true cinnamon as the preferred, highest-quality cinnamon spice, cassia retained its prominence, especially in North America and Asia. Today, cassia is one of the most widely used spices globally. Its greater supply and lower cost helped it flood the market, and now most people are so familiar with cassia cinnamon that it is cinnamon to them, instead of true cinnamon. While it’s hard not to recommend switching over to Ceylon cinnamon for its more refined flavor profile and lower health risk (it has 250x less coumarin, a compound that can be toxic in high doses), it still feels good to sprinkle a dash of cassia into our morning coffee or holiday cookies. And when we make the decision between the two, we are taking part in a rich historical legacy. It is a choice that has been on the minds of explorers, traders, and chefs since antiquity.