Description
- Botanical Name - Cinnamomum cassia
- Other Names - Laurus Cassia, Cinnamomum Aromaticum, cinnamon, Chinese cinnamon, Chinese cassia, cinnamomum zeylanicum, Bastard Cinnamon, Cassia lignea, Cassia Bark, Canton Cassia.
- Origin - Indonesia
Cinnamomum cassia is native to China and Burma and is commonly known as Chinese Cinnamon. Its bark is actually used to flavor food and beverages, just like original Cinnamon. As its name of Bastard Cinnamon implies, the product of this tree is usually regarded as a substitute for that of the Cinnarmomum zeylanicum of Ceylon, which it closely resembles. By no meaningful definition is Ceylon cinnamon more real than cassia. Both belong to the genus Cinnamomum. Both are ground into powders that can deliciously flavor cookies, yeast breads, and tagines. The main difference between the two is that Ceylon Cassia has a high coumarin content. Ground cassia bark is often preferred over other varieties of cinnamon to flavor curries, pastries and meats because of its milder but sweeter taste. Typical Preparations - Use to make natural foundation and bronzers. Add to baked goods, hot cereals, hot chocolate and other beverages. Combine with other herbs and spices in incense blends.