Cassia Cinnamon

• English
  • 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, canela de China
• Portuguese:  cássia, canela-da-China
• French:  casse, cannelle de Chine
• 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

The USDA doesn't differentiate between Ceylon and cassia cinnamon, so here are the nutrition facts for "cinnamon."

Source:  USDA FoodData Central

Daily Value % based on a 2,000 calorie diet

Ceylon cinnamon is renowned the world over for its delicate sweetness and spice. It stands out as “true cinnamon” when compared to its more potent and less refined cassia cousins due to its unique chemical composition. 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 is coming 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 cassia species 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.

Here is a breakdown of cassia cinnamon's primary chemical composition, highlighting each compound's culinary and medicinal properties:

Aroma & Flavor 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.

Notes

• 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 unique culinary and medicinal properties.
• Keep in mind that chemical composition can vary, mainly in proportion and concentration, but it is possible for certain compounds to be entirely absent. In fact, these variations are the reason for differences in quality. This is why spices are typically graded by measuring the levels of key compounds that directly contribute to aroma, flavor, and color.
• Composition variation (and hence, quality) is affected by plant part, variety/ cultivar, age/ freshness/ ripeness, 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, roasting). A magnificent spice is thus a celebration of a complex journey, shaped by natural forces and human ingenuity.

Cassia has been a cornerstone of traditional medicine systems for thousands of years, and modern science is now understanding the truth behind this. 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 cinnamon 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 Properties
  •  Cassia cinnamon 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.
• Neuroprotective Effects
  • Emerging research indicates that cassia cinnamon may have neuroprotective properties, potentially benefiting brain health and cognitive function. 
• Cardiovascular Health
  • Cassia cinnamon may support cardiovascular health by improving lipid profiles. Studies suggest that it can reduce levels of 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.
• Weight Management
  • The thermogenic properties of cassia cinnamon 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.
• Digestive Health
  • Cassia cinnamon has carminative properties that help reduce bloating, and it also stimulates digestive enzymes. 
• Cancer Prevention
  • Preliminary research suggests that cinnamaldehyde and other compounds in cassia cinnamon may have anti-cancer properties with the ability to induce apoptosis (programmed cell death) in cancer cells and inhibit their proliferation. However, more comprehensive human trials are needed to confirm these effects.
• Immune System Support
  • Cassia can enhance the body’s immune response. It influences various immune cells, such as T cells and macrophages, to support a balanced and effective immune system. 
• Menstrual Health
  • Traditionally, cassia cinnamon has been used to alleviate menstrual pain and regulate menstrual cycles. Its anti-inflammatory and muscle-relaxing properties can help reduce cramps and discomfort during menstruation.

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 keep in mind that 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, and while it is generally safe for most people, it is critical to exercise moderation and consider potential interactions with other medications. 
• Disclaimer:  Consult healthcare professionals before using spices and herbs for medicinal purposes. 

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

• Fragrances and Aromatherapy
  • Cinnamon is a famous addition to perfumes, candles, and other scented products. The warm, comforting aroma of cinnamon oil is also used in aromatherapy for its ability to reduce stress and anxiety. 
• Air Fresheners
  • Cinnamon's pleasant aroma and antimicrobial properties make it a popular ingredient in natural air fresheners. It can help neutralize odors and reduce airborne bacteria, which improves indoor air quality. It’s also commonly used in potpourri blends to create a pleasant and inviting scent for living spaces.
• Cosmetics
  • Cinnamon extract is sometimes used in skincare products for its potential anti-inflammatory and antimicrobial properties. 
• Oral Care
  • Cinnamon oil is sometimes used in toothpaste and mouthwash for its pleasant flavor and antimicrobial effects. 

Disclaimer:  While cinnamon shows promise in these areas, it's important to manage expectations. Its effectiveness may be limited compared to commercial alternatives.

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 for cassia cinnamon, 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. 
• Allspice
  • Allspice, with its combination of cinnamon, cloves, and nutmeg flavors, can be a good substitute for cassia cinnamon in baked goods and desserts, where its warm spice notes complement the sweetness of other ingredients. However, it has a more complex flavor profile than cassia cinnamon and may not be suitable for all recipes. Start with half the amount and adjust to taste. 
• 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. 
• Nutmeg
  • Nutmeg has a warm, sweet, and slightly nutty flavor that can be used in combination with other spices to create a cinnamon-like effect. However, it lacks the pungency of cassia cinnamon. 
• Cardamom
  • Cardamom has a warm, aromatic flavor with hints of citrus and eucalyptus. While not a direct substitute, it can add a similar warmth and complexity to dishes.

Notes

• Incomplete Substitution:  All spices and herbs are too complex to match exactly, so it's crucial to consider the specific characteristics you aim to replicate, such as certain aspects of its flavor, aroma, texture, or color.
• Quantity Adjustment:  Start with a small amount of the substitute and adjust to taste, as it won't be a perfect 1:1 exchange for the original's flavor or potency.
• Context:  Consider the dish you're making and how the substitute's entire flavor profile will merge with other ingredients. Each alternative brings its own properties that will influence the final dish differently.
• Experimentation:  Playing with substitutions is a great opportunity to explore how tastes and aromas interact. If you approach it with an open mind, you may really enjoy the process of fusing new flavors, and make some amazing discoveries along the way.

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, 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 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.