Cassia Cinnamon

Cassia cinnamon refers to all types of cinnamon spices other than Ceylon cinnamon. It is mainly produced from the inner bark of three tropical evergreen Cinnamomum trees in the laurel family: Chinese (C. cassia), Vietnamese (C. loureiroi), and Indonesian (C. burmanni).

Whole cassia bark sticks standing upright in a small bowl, the single-curl quills with their thick rolled bark and hollow centers shown in close detail

REGION OF ORIGIN

The three main cassia species come from East and Southeast Asia: Chinese cassia from southern China, Vietnamese from central and northern Vietnam, and Indonesian from western and central Indonesia, especially Sumatra and Java.

PART & COLOR

The inner bark dries into thick, hard "sticks," each a single curl, unlike the multi-layered, delicate "quills" of true cinnamon. They are also darker than Ceylon: Chinese is a reddish brown, Vietnamese is a deeper, rusty brown, and Indonesian is a greyer brown. You can also buy "cassia chips," which are broken-up sticks (below), and "cassia buds," the trees' dried, immature fruits that can be used much like cloves.

PRODUCTION

Cassia is harvested from trees mature enough to yield thick bark, which is usually around 4-7 years old. Moisture makes the bark much easier to peel, so the harvest tends to align with each region's rainy seasons. After harvest, the outer bark is scraped away, and the aromatic inner bark is peeled off and dried until it curls, hardens, and darkens.

Broken pieces of cassia bark (Cinnamomum cassia) heaped in a white ceramic bowl, shown at close range with the irregular tan-brown chips clearly visible

FLAVOR & AROMA

Unlike true cinnamon’s delicate complexity, cassia delivers a powerful, almost spicy punch. With a much higher concentration of cinnamaldehyde (up to 90% of its essential oil), the flavor compound responsible for cinnamon's signature character, cassia varieties offer a more potent and lingering fragrance. It is less nuanced than Ceylon, but its boldness has merits of its own.

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 often considered the most intense cinnamon. It's exceptionally sweet, almost candy-like. Indonesian cinnamon is known for its balance of sweetness and spice and its warm, inviting fragrance.

CULINARY USES

Cassia is a key component of the iconic Chinese five-spice powder. This aromatic blend is used to season everything from braised meats and roasted duck to stir-fried vegetables and noodles. In Vietnamese cuisine, whole cassia sticks are used to slowly infuse hearty phở broths, complementing the other herbs and spices like Thai basil, cilantro, star anise, and cloves. Indonesian cinnamon is commonly used in savory dishes like rendang, curries, and stews. In the United States, cassia is the cinnamon most used in baked goods and desserts like pies, pastries, and puddings.

Cassia's greater availability and lower cost make it a popular substitute for true cinnamon and one of the main reasons why "cinnamon" is such a beloved flavoring worldwide. Far fewer people would get to enjoy it if the world only had Ceylon. Cassia accounts for roughly 90% of all cinnamon.

How to Use Cassia

CLASSIFICATION

OTHER NAMES

Unless otherwise noted, the following names refer to Chinese cassia (Cinnamomum cassia) or all non-Ceylon cinnamons more broadly:

English: cassia, common cinnamon, hard cinnamon
- Chinese: Chinese cassia, Chinese cinnamon, cassia
- Vietnamese: Vietnamese cassia, Saigon cassia, Saigon cinnamon
- Indonesian: Indonesian cassia, Padang cassia, Padang cinnamon, Batavia cassia, Batavia cinnamon, Korintje
Spanish: canela de China, casia de China
Portuguese: canela cássia, canela chinesa
French: casse, cannelle de Chine
Italian: cassia, cannella cinese
German: Kassiazimt, chinesischer Zimt
Dutch: kassie, Chinese kaneel
Czech: skořice kassiová, skořice čínská
Hungarian: kínai fahéj
Danish: kassia, kinesisk kanel, kassiakanel
Norwegian: kassia, kinesisk kanel, kassiakanel
Swedish: kassia, kinesisk kanel, kassiakanel
Finnish: kassia, kiinan kaneli, kassiakaneli
Polish: kasja, cynamon chiński, cynamon kasja
Greek: kassía
Turkish: Çin tarçını
Hebrew: kinamon kasia, kinamon sini
Arabic: qirfa ṣīniyya
Persian: dārchīn-e chīnī
Swahili: mdalasini wa Kichina
Russian: koritsa kassiya
India
- Hindi: jangli dalchini, chini dalchini
- Gujarati: taj, tajj
- Telugu: lavanga patta
- Tamil: ilavangapattai
- Malayalam: ilavangum, vayana
- Sanskrit: sthūlatvak
Thai: op choei chin
Vietnamese: quế Quỳ, quế Thanh Hóa (Vietnamese cassia)
Malay: kayu manis (Indonesian cassia)
Indonesian: kayu manis (Indonesian cassia)
China
- Mandarin: ròu guì, guì pí
- Cantonese: juk gwai, gwai pei
Korean: gyepi
Japanese: shina nikkei, kashia, keihi

Note: Languages that use only the common international spelling and have no distinct or widely used local name are not listed.

NUTRITION FACTS

FLAVOR CHEMISTRY

Cassia and Ceylon cinnamon have unique chemical compositions, which is why cassia has a stronger, spicier, and more bitter flavor, while true cinnamon is milder, sweeter, and more delicate. The main difference is in the concentrations of three aromatic compounds:

Aromatic Compounds

Cinnamaldehyde
- The dominant aromatic compound in both cassia and Ceylon cinnamon, cinnamaldehyde is responsible for the sweet, warm, and spicy scent we associate with cinnamon. Cassia bark oil is often more heavily dominated by it (up to 90% of its essential oil), giving it a stronger, spicier, and more direct cinnamon character.
- Sweet, warm, spicy, and pungent.
Eugenol
- In smaller amounts than Ceylon cinnamon, eugenol contributes a warm, spicy, and clove-like note.
- Warm, clove-like, spicy, and sweet.
Coumarin
- Adds sweet notes to cassia's aroma. Cassia contains far more coumarin than Ceylon cinnamon (often hundreds of times more). Cassia contains around 0.1–1% coumarin by weight, while genuine Ceylon cinnamon normally contains only trace amounts. Coumarin can harm the liver in susceptible people when consumed regularly at sufficiently high doses, which is why Ceylon is the right choice for anyone who consumes cinnamon frequently or in large amounts.
- Sweet, hay-like, vanilla-like, and softly warm.

Taste and Mouthfeel Compounds

Tannins
- Cinnamon bark carries tannins that lend a subtle, drying astringency, more noticeable in strong infusions.
- Astringent, drying, and faintly bitter.
Mucilage
- A soluble fiber in the bark that can add body and a soft, coating quality, especially noticeable in ground cinnamon.
- Smooth and lightly thickening.

Understanding Composition

Chemical composition can vary widely, mainly in the concentrations of certain compounds. This variation causes differences in quality, which is why the best spices and herbs are often graded by the levels of key compounds that drive flavor, aroma, and color.
Quality is affected by variety, age and freshness, region and terroir, environmental stressors, and potential adulteration. It's then further influenced by how the plant is handled at every stage: cultivation, harvesting, processing (drying, curing), shipping, storage, and preparation (grinding, grating, infusing, toasting). A magnificent spice or herb is a celebration of an immense journey, shaped by nature, the people who produce it, and the cook who delivers it to a dish.

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.

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.