Chinese Cinnamon

What Is Cassia (Chinese Cinnamon)?

Cassia (Cinnamomum cassia), also known as "Chinese cinnamon," is a type of cinnamon obtained from the thick, hard, dark reddish-brown bark of the cassia tree. It is the most widely sold and most economical variety of cinnamon on the market.

Compared to thin, brittle-layered Ceylon (true) cinnamon, its bark is thicker, harder, and curls into a single roll; its aroma is also sharper and spicier. It has a wide range of uses, from desserts to hot drinks and spice blends.

Nutritional Values of Cassia

As a dried spice, cassia has a value that looks high per 100 g (about 247 kcal) and a very intense fiber and calcium content; however, since the amount used in a recipe is very small, its practical contribution to daily nutrition is limited.

What Are the Benefits of Cassia?

Various studies have been conducted on the aromatic compounds cinnamon contains; however, since it is a spice consumed in small amounts, its flavor contribution comes to the fore. Because cassia cinnamon contains a high amount of coumarin, very high and regular consumption is not recommended.

This information is general; cassia is a spice and is not a substitute for medical treatment.

How to Choose Cassia

Cassia sticks are thick, hard, single-layer rolled, and dark in color; the powdered form should be dark brown and strongly aromatic. Products that have lost their scent or faded have lost their freshness.

• Sticks should be thick, hard, and single-layer rolled (Ceylon is thin-layered)
• Powder should be dark brown and strongly aromatic
• Avoid products that have absorbed moisture or lost their scent

How to Store Cassia

Cassia keeps its aroma for 1–2 years in a closed jar in a cool place away from light; stick form lasts much longer than powder, so grinding it just before use preserves its aroma.

Using Cassia in Cooking

Cassia is used in desserts, milk puddings, compote and hot drinks (sahlep, salep, winter tea), as well as in spice blends and some meat dishes. Sticks are used by simmering, while powder is added directly.

Using Cassia in Desserts

Powdered cinnamon is sprinkled over rice pudding, muhallebi, and compote, or a stick is added while simmering; its sharp aroma adds a warm, spicy note to the dessert.

What Is the Difference Between Cassia and Ceylon Cinnamon?

Cassia cinnamon is thicker, harder, sharper, and more economical; Ceylon (true) cinnamon is thin-layered, has a softer, more delicate aroma, and is more expensive. Cassia contains more coumarin.

Which Recipes Use Cassia?

Milk puddings, compote, sahlep/winter drinks, spice blends, and some meat dishes are the best-known uses of cassia.

Frequently Asked Questions

Are cassia and regular cinnamon the same?

Since the "cinnamon" sold on the market is mostly cassia, they are largely the same; however, Ceylon cinnamon is a separate, more delicate variety that can be distinguished on the label.

What is coumarin, and why does it matter?

Coumarin is a natural compound found in high amounts in cassia cinnamon; since it may be harmful in very high and regular amounts, it is recommended to keep normal culinary use moderate.

Is stick or powdered cinnamon better?

Stick cinnamon keeps its aroma longer and is used in recipes involving simmering; powdered cinnamon is more practical and sprinkled directly, but loses its aroma faster.

How is cassia stored?

In a closed, light-proof jar, in a cool, dry place; preferably stored as sticks and ground just before use.

Why is cassia dark in color?

The bark of the cassia tree is naturally dark reddish-brown; this dark color helps distinguish cassia from the lighter-colored Ceylon cinnamon.