Cassia cinnamon comes from the Cinnamomum cassia tree, also called Cinnamomum aromaticum. It originated in Southern China and is also known as Chinese cinnamon. However, there are several subspecies now widely grown across Eastern and Southern Asia (2). Cassia tends to be a dark brown-red color with thicker sticks and a rougher texture than Ceylon cinnamon. Cassia cinnamon is considered lower quality. It is very cheap and is the type most commonly consumed around the world. Almost all cinnamon found in supermarkets is the cassia variety. Cassia has long been used in cooking and in traditional Chinese medicine. Roughly 95% of its oil is cinnamaldehyde, which gives cassia a very strong, spicy flavor.
It is often used in stewed fruits, especially apples and with mixed spices for pudding spice, pastry spice and mulling spices. In main dishes it is used in curries, pilaus and spicy meat dishes. … Cassia is an ingredient in Chinese five-spice.
Cassia cinnamon also contains chemicals that may activate blood proteins that increase blood sugar uptake. These effects may improve blood sugar control in patients with diabetes. Cassia cinnamon also contains cinnamaldehyde. This chemical might have activity against bacteria and fungi.
How to Store
Store powder or quills (sticks) in an airtight container in a cool, dark place. It is best to buy small quantities of ground cinnamon as it quickly becomes stale, losing flavor and aroma. Grind your own from cinnamon quills using a spice or coffee grinder for best flavor or use whole cinnamon quills.
Hindi – kaisiya daalacheenee
Tamil – Kāciyā ilavaṅkappaṭṭai
Telugu – Kāsiyā dālcinacekka
Kannada – Kyāsiyā dālcinni
Gujarati – Kēsiyā taja
Marathi – Kēsiyā dālacinī