Cassia bark

''Cinnamomum cassia'', called Chinese cassia or Chinese cinnamon, is an evergreen tree originating in southern China, and widely cultivated there and elsewhere in South and Southeast Asia (India, Indonesia, Laos, Malaysia, Thailand, and Vietnam). It is one of several species of ''Cinnamomum'' used primarily for their aromatic bark, which is used as a spice. The buds are also used as a spice, especially in India, and were used by the ancient Romans.

The tree grows to tall, with greyish bark and hard, elongated leaves that are long and reddish when young.

Origin and types

Chinese cassia is a close relative to Ceylon cinnamon ('' C. verum''), Saigon cinnamon (''C. loureiroi''), also known as "Vietnamese cinnamon", Indonesian cinnamon ('' C. burmannii''), also called "korintje", and Malabar cinnamon ('' C. citriodorum'') from Malabar region in India. 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.

Cassia cinnamon is the most popular variety of cinnamon sold and consumed in North America. "Indonesian cinnamon" ('' C. burmannii'') is sold in much smaller amounts.

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, 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. 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.

Cassia bark

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 rather than the sun. After drying, it is thinly sliced for use or ground into a powder. Essential oils made from the stripped bark have many uses, such as in health products, food and drinks. Cassia is sometimes added to Ceylon cinnamon, but is a much thicker, coarser product. Cassia is sold as pieces of bark (as pictured below) 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.

Cassia buds

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.

Traditional medicine and phytochemicals

The part of the bark that is used to make spices is called the Cinnamomi cortex. 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. More than 160 phytochemicals have been isolated from ''Cinnamomum cassia''.

Due to a blood-thinning component called coumarin that could damage the liver if consumed in larger amounts, European health agencies have warned against consuming high amounts of cassia. 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 for humans.High daily intakes of cinnamon: Health risk cannot be ruled out. BfR Health Assessment No. 044/2006, 18 August 2006
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History

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. The Ayurvedic healers of India used it as well to treat similar ailments.

Cassia cinnamon was brought to Egypt around 500 B.C. where it became a valued additive to their embalming mixtures. 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. The Bible suggests that it was part of the anointing oil used by Moses. Cinnamon migrated with the Romans. It was established for culinary use by the 17th century in Europe.Etymology and Brief History of Cassia Cinnamon
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See also

*Chinese herbology

References

Further reading

*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.
*

External links

List of Chemicals in Cassia (Dr. Duke's Databases)

{{Taxonbar, from=Q204148

cassia
Spices
Plants used in traditional Chinese medicine
Trees of China
Endemic flora of China