description Cassia Cinnamon Overview
Cassia cinnamon, derived from the bark of the Cinnamomum cassia tree native to southern China, is the most widely available variety of cinnamon in North America. It is visually distinguishable from true Ceylon cinnamon by its thick, dark reddish-brown bark, which is typically rolled into thick, single-layer quills that are difficult to grind. The spice contains higher levels of coumarin, a naturally occurring compound, and is characterized by a strong, pungent, and slightly bitter flavor ideal for robust baking.
insights Ranking position
Cassia Cinnamon ranks #77 of 231 in the Spice ranking, behind Dried Barberry, ahead of Anise Seed.
help Cassia Cinnamon FAQ
How can I tell cassia cinnamon from Ceylon cinnamon?
Cassia usually forms a thick, hard, single-curled quill with a reddish-brown color. Ceylon cinnamon has many thin, papery layers and a lighter, more delicate flavor.
Why does cassia cinnamon contain more coumarin?
Cinnamomum cassia naturally contains substantially more coumarin than Cinnamomum verum, or Ceylon cinnamon. This matters most when cassia is consumed frequently or in large medicinal-style doses.
Is cassia the cinnamon normally sold in American supermarkets?
Yes, most products labeled simply as cinnamon in the United States are cassia or a closely related species. Its strong flavor and relatively low cost make it common in commercial baking blends.
Can cassia cinnamon be used in savory food?
Yes, its robust sweetness works in Chinese braises, Vietnamese pho, and spice mixtures as well as desserts. Cassia is also one of the traditional components associated with Chinese five-spice powder.
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