What is Cassia Cinnamon?
Ground Cassia Cinnamon – Origin, Differences & Special Features
Origin & Botanical Name (Cinnamomum cassia)
Cassia cinnamon, botanically known as Cinnamomum cassia, belongs to the laurel family (Lauraceae). This type of cinnamon primarily originates from Southeast Asia, especially Indonesia, China, and Vietnam. It has been used in these regions for centuries for both culinary and medicinal purposes.
The Cassia cinnamon tree is more robust than the Ceylon cinnamon tree (Cinnamomum verum) and grows faster. The bark of this tree is harvested, dried, and then processed into ground Cassia cinnamon. Due to its intense spiciness, Cassia cinnamon is a popular ingredient worldwide.
Origin & Production
Where is Cassia Cinnamon Grown?
Cassia cinnamon is primarily cultivated in Indonesia, China, and Vietnam. These countries provide the ideal climatic conditions for cinnamon trees – warm temperatures, high humidity, and fertile soils. In particular, Cassia cinnamon from Indonesia is considered one of the highest quality varieties.
How is Cassia Cinnamon Harvested and Processed?
The harvesting and processing of Cassia cinnamon takes place in several steps:
Bark Peeling: Once the tree is about 5–7 years old, its outer bark is carefully removed. Only the inner, aromatic bark is used.
Drying: The peeled bark is dried in the sun. During the drying process, it naturally curls into the well-known cinnamon sticks.
Grinding: To produce ground Cassia cinnamon, the dried cinnamon sticks are then processed into a fine powder. This makes it easier to use in cooking.
Through this careful processing, an intense and aromatic Cassia cinnamon powder is created, which is used in numerous spice blends, desserts, and savory dishes.
Cassia Cinnamon Taste & Aroma
Intense, Spicy, and Slightly Pungent
Cassia cinnamon is known for its intense, spicy, and slightly pungent taste, which is significantly stronger than that of Ceylon cinnamon. Its robust aroma gives dishes a distinctive note, making it a popular choice in international cuisine.
Comparison with Other Cinnamon Varieties
Cassia Cinnamon: Spicy, intense, slightly pungent with a strong aroma.
Ceylon Cinnamon: Milder, finer, and sweeter in taste with delicate citrus notes.
Saigon Cinnamon: Extremely intense and pungent with a high content of essential oils.
Due to its strong spiciness, Cassia cinnamon’s taste is often perceived as more dominant than the milder Ceylon cinnamon.
Ideal for Sweet and Savory Dishes
Cassia cinnamon is extremely versatile:
Sweet Dishes: Perfect for pastries, cakes, porridge, and hot beverages like mulled wine and chai tea.
Savory Dishes: An aromatic addition to stews, curries, and oriental dishes.
Spice Blends: Frequently used in garam masala, ras el hanout, and Chinese five-spice powder.
Difference Between Cassia Cinnamon and Ceylon Cinnamon
A commonly discussed topic is the difference between Cassia vs. Ceylon cinnamon. Although both types of cinnamon come from the same plant family, they differ in several aspects:
Taste & Aroma: Cassia cinnamon has a stronger, spicier aroma with a slightly pungent note. In contrast, Ceylon cinnamon tastes milder and more delicate.
Appearance: Cassia cinnamon sticks are thick, hard, and have a darker, reddish-brown color. Ceylon cinnamon sticks are thinner, more fragile, and lighter in color.
Coumarin Content: Cassia cinnamon contains more coumarin, a natural substance that may have health effects if consumed in excessive amounts. Ceylon cinnamon has a significantly lower coumarin content.
Price: Cassia cinnamon is more affordable and therefore more commonly found in stores, while Ceylon cinnamon is considered a higher-quality and more expensive variety.
Special Features of Cassia Cinnamon
Cassia cinnamon is distinguished by its intense aroma and versatility. It is especially used in Asian cuisine and baking, where ground Cassia cinnamon is used in various dishes. Its high coumarin content makes it more intense in flavor, so it should be used in moderation.
Conclusion
Ground Cassia cinnamon is an aromatic and affordable variety of cinnamon with a strong taste. The key difference between Cassia vs. Ceylon lies in the intensity of the aroma and the coumarin content. If you prefer cinnamon from Indonesia or other Asian regions, Cassia cinnamon powder is an excellent choice.
Buy high-quality Cassia cinnamon now and enhance your dishes!
