description Chinese Cassia Overview
Chinese cassia is the aromatic bark derived from Cinnamomum cassia, an evergreen tree native to southern China. It is the most common type of cinnamon sold commercially in North America and China, distinguishable from true Ceylon cinnamon by its thicker bark, darker reddish-brown color, and stronger, more pungent flavor. The spice is harvested by stripping the outer bark of the tree and allowing the inner bark to dry into rolls, known as quills. It is widely used in baking, savory dishes, and traditional Chinese medicine.
help Chinese Cassia FAQ
Is Chinese cassia the same thing as true cinnamon?
No, Chinese cassia is derived from the bark of the Cinnamomum cassia tree, whereas true cinnamon comes from Cinnamomum verum. Despite being different plants, cassia is the principal spice sold commercially as cinnamon in North America.
Where does Chinese cassia naturally grow?
Chinese cassia is a tree species that is native to southern China. It is heavily cultivated in this region specifically so its aromatic bark can be harvested, dried, and sold as a spice.
Why is Chinese cassia so common in American grocery stores?
Chinese cassia is much cheaper to cultivate and harvest than true Ceylon cinnamon, making it the dominant commercial product. Its strong, spicy-sweet flavor profile is also what most North Americans expect when they purchase ground cinnamon.
What flavor profile does Chinese cassia have compared to Ceylon cinnamon?
Chinese cassia has a much stronger, spicier, and more robust flavor than Ceylon cinnamon. The bark is thicker and contains higher levels of the essential oil cinnamaldehyde, which provides that intense cinnamon punch.
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