cinnamomum cassia

The tree grows to {{convert|10–15|m|abbr=on}} tall, with grayish bark and hard, elongated leaves that are {{convert|10–15|cm|abbr=on}} long and reddish when young.

Image:CassiaEssentialOil.png

File:Boym-durian-Lach-and-Kley-3-4-369.png (1655)]]

Chinese cassia is a close relative to Ceylon cinnamon (C. verum), Saigon cinnamon (C. loureiroi), Indonesian cinnamon (C. burmannii), and Malabar cinnamon (C. citriodorum). In all five species, the dried bark is used as a spice. Chinese cassia's flavor is less delicate than that of Ceylon cinnamon. Its bark is thicker, more difficult to crush, and has a rougher texture than that of Ceylon cinnamon.{{cite web |date=2014-02-26 |title=Cassia: A real spice or a fake cinnamon |url=http://regencyspices.hk/spicetrade/2014/02/26/cassia-a-real-spice-or-a-fake-cinnamon/ |url-status=dead |archive-url=https://web.archive.org/web/20150428123035/http://regencyspices.hk/spicetrade/2014/02/26/cassia-a-real-spice-or-a-fake-cinnamon/ |archive-date=2015-04-28 |access-date=2014-05-26 |publisher=China Business Limited as Regency}} Cassia cinnamon is the most popular variety of cinnamon sold and consumed in North America.{{Cite web |title=Cinnamon |url=https://www.nccih.nih.gov/health/cinnamon |access-date=2022-05-06 |website=NCCIH |language=en}}

Chinese cassia is produced in both China and Vietnam. Until the 1960s, Vietnam was the world's most important producer of Saigon cinnamon, which has a higher oil content,{{citation needed|date=December 2014}} and consequently has a stronger flavor. Because of the disruption caused by the Vietnam War, however, production of Indonesian cassia in the highlands of the Indonesian island of Sumatra was increased to meet demand.{{Citation needed|date=May 2013}} Indonesian cassia has the lowest oil content of the three types of cassia, so commands the lowest price. Chinese cassia has a sweeter flavor than Indonesian cassia, similar to Saigon cinnamon, but with lower oil content.{{citation needed|date=November 2016}}

Cassia bark (both powdered and in whole or "stick" form) is used as a flavoring agent for confectionery, desserts, pastries, and meat; it is specified in many curry recipes, where Ceylon cinnamon is less suitable. Traditionally, the bark is stripped off the tree and dried in the shade. After drying, it is thinly sliced for use or ground into a powder.{{Cite journal |last=Upton |first=Roy |date=2005-10-27 |title=An Illustrated Chinese Materia Medica By Jing-Nuan Wu (Ming-I Herbals, Alchem, Dr. Wu's Herbs). Oxford University Press, New York. 2005. viii + 706 pp. 7 × 10 in. $175.00. {{text|ISBN}} 0-19-51407-6. |url=http://dx.doi.org/10.1021/np0582527 |journal=Journal of Natural Products |volume=68 |issue=11 |pages=1712 |doi=10.1021/np0582527 |issn=0163-3864}} Essential oils made from the stripped bark have many uses, such as in health products, food and drinks.{{Cite web |title=Cinnamomum cassia - Plant Finder |url=https://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?taxonid=293355&isprofile=0& |access-date=2022-11-18 |website=www.missouribotanicalgarden.org}} Cassia is sometimes added to Ceylon cinnamon but is a much thicker, coarser{{Clarification|reason=Couldn't they just grind it down until it's finer? How do we know it's always coarse|date=February 2024}} product. Cassia is sold as pieces of bark or as neat quills or sticks. Cassia sticks can be distinguished from Ceylon cinnamon sticks in this manner: Ceylon cinnamon sticks have many thin layers and can easily be made into powder using a coffee or spice grinder, whereas cassia sticks are extremely hard and are usually made up of one thick layer.{{Citation needed|date=June 2008}}

Cassia buds, although rare, are also occasionally used as a spice. They resemble cloves in appearance and have a mild, flowery cinnamon flavor. Cassia buds are primarily used in old-fashioned pickling recipes, marinades, and teas.{{cite web | url = http://www.theepicentre.com/Spices/cassia.html | archive-url = https://archive.today/20130204043348/http://www.theepicentre.com/Spices/cassia.html | url-status = dead | archive-date = February 4, 2013 | title = Cassia | publisher = theepicentre.com }}

File:Cassia bark.jpg

The part of the bark that is used to make spices is called the Cinnamomi cortex.{{Cite web |title=Cinnamomum cassia - Plant Finder |url=https://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?taxonid=293355&isprofile=0& |access-date=2022-11-18 |website=www.missouribotanicalgarden.org}} Chinese cassia (called ròuguì; 肉桂 in Chinese) is produced primarily in the southern provinces of Guangxi, Guangdong, and Yunnan. It is considered one of the 50 fundamental herbs in traditional Chinese medicine.Wong, Ming (1976). La Médecine chinoise par les plantes. Le Corps a Vivre series. Éditions Tchou. More than 160 phytochemicals have been isolated from Cinnamomum cassia.{{cite journal | title = Cinnamomum cassia Presl: A Review of Its Traditional Uses, Phytochemistry, Pharmacology and Toxicology | journal = Molecules | date = October 1, 2019 | volume = 24 | issue = 19 | page = 3473 | doi = 10.3390/molecules24193473 | pmc = 6804248 |oclc = 8261494774| last1 = Zhang | first1 = Chunling | last2 = Fan | first2 = Linhong | last3 = Fan | first3 = Shunming | last4 = Wang | first4 = Jiaqi | last5 = Luo | first5 = Ting | last6 = Tang | first6 = Yu | last7 = Chen | first7 = Zhimin | last8 = Yu | first8 = Lingying | pmid = 31557828 | doi-access = free }}

The blood-thinning component called coumarin found in C. cassia could damage the liver if consumed in larger amounts,{{cite journal|title=Cinnamon: A systematic review of adverse events|journal=Clinical Nutrition (Edinburgh, Scotland)|doi=10.1016/j.clnu.2018.03.013|pmid=29661513|url=https://www.clinicalnutritionjournal.com/article/S0261-5614(18)30125-0/fulltext|year=2018|last1=Hajimonfarednejad|first1=M|last2=Ostovar|first2=M|last3=Raee|first3=M. J|last4=Hashempur|first4=M. H|last5=Mayer|first5=J. G|last6=Heydari|first6=M|volume=38|issue=2|pages=594–602|s2cid=4942968}} therefore European health agencies have warned against consuming high amounts of cassia.[https://www.npr.org/templates/story/story.php?storyId=6672644 NPR: German Christmas Cookies Pose Health Danger] Other bioactive compounds found in the bark, powder and essential oils of C. cassia are cinnamaldehyde and styrene. In high doses, these substances can also be toxic to humans.[http://www.bfr.bund.de/cm/245/high_daily_intakes_of_cinnamon_health_risk_cannot_be_ruled_out.pdf High daily intakes of cinnamon: Health risk cannot be ruled out. BfR Health Assessment No. 044/2006, 18 August 2006 ] {{Webarchive|url=https://web.archive.org/web/20110719145531/http://www.bfr.bund.de/cm/245/high_daily_intakes_of_cinnamon_health_risk_cannot_be_ruled_out.pdf |date=19 July 2011 }} 15p

A mention by Chinese herbalists suggests that cassia bark was used by humans at least as far back as 2700 B.C. It was a treatment for diarrhea, fevers, and menstrual issues.

Cassia cinnamon was brought to Egypt around 500 B.C. where it became a valued additive to their embalming mixtures. The Bible suggests that it was part of the anointing oil used by Moses. The Greeks, Romans and ancient Hebrews were the first to use cassia bark as a cooking spice. They also made perfumes with it and used it for medicinal purposes. Cinnamon migrated with the Romans. It was established for culinary use by the 17th century in Europe.[https://www.mdidea.com/products/new/new02403.html Etymology and Brief History of Cassia Cinnamon] Mdidea.com>

• Chinese herbology
• Neolitsea cassia (Sri Lankan Cinnamon, dawulu kurundu, kudu dawula)
• Cinnamomum burmanni (Indonesian cinnamon, Padang cassia, Batavia cassia, korintje)
• Cinnamomum tamala (malabathrum, Indian bay leaf)

{{Reflist|2}}

• Dalby, Andrew (1996). Siren Feasts: A History of Food and Gastronomy in Greece. London: Routledge.
• Faure, Paul (1987). Parfums et aromates de l'antiquité. Paris: Fayard.
• Paszthoty, Emmerich (1992). Salben, Schminken und Parfüme im Altertum. Mainz, Germany: Zabern.
• Paterson, Wilma (1990). A Fountain of Gardens: Plants and Herbs from the Bible. Edinburgh.
• {{cite journal|last1=Chang|first1=Chen-Tien|last2=Chang|first2=Wen-Lun|last3=Hsu|first3=Jaw-Cherng|title=Chemical composition and tyrosinase inhibitory activity of Cinnamomum cassia essential oil|journal=Botanical Studies|date=August 2013|volume=54|issue=1|page=10|doi=10.1186/1999-3110-54-10|pmid=28510850|pmc=5432840 |doi-access=free |bibcode=2013BotSt..54...10C }}

• [https://web.archive.org/web/20041118103813/http://sun.ars-grin.gov:8080/npgspub/xsql/duke/plantdisp.xsql?taxon=265 List of Chemicals in Cassia (Dr. Duke's Databases)]

{{Herbs & spices}}

{{Taxonbar|from=Q204148}}

cassia

Category:Spices

Category:Plants used in traditional Chinese medicine

Category:Trees of China

Category:Endemic flora of China