Cassia (Cinnamomum cassia, also called Chinese cinnamon) is one of several species whose dried bark is sold as cinnamon. It’s the dominant form of cinnamon in global trade, particularly in North America, Australia, and East Asia. Most ground cinnamon on supermarket shelves is cassia, not “true” cinnamon (Cinnamomum verum, or Ceylon cinnamon).
Cassia has a stronger, more pungent flavour than Ceylon cinnamon, with a noticeable spicy bite. The bark curls into thick, single-layered rolls (quills) when dried, as opposed to the thin, multi-layered rolls of Ceylon cinnamon. It’s a staple spice in both sweet and savoury cooking worldwide.
Cassia contains higher levels of coumarin, a naturally occurring compound, than Ceylon cinnamon. This has led to food safety guidelines in some European countries recommending moderate consumption, though the amounts in typical cooking are not considered a concern for most people.
How it's produced
Cassia bark is harvested from the branches and trunks of cassia trees grown in tropical and subtropical regions, primarily in China, Indonesia, and Vietnam. Trees are typically grown from seed and first harvested after several years of growth.
Bark is stripped from branches or trunk sections during the wet season, when it peels away more easily. The outer bark is scraped off, and the inner bark is dried in the sun, during which it curls into the familiar quill shape. In Indonesia (the largest producer), bark is often sold as thick “sticks,” while Chinese cassia tends to be thinner. Much of the global supply is ground into powder for retail sale. Cassia is also a source of cinnamon essential oil, extracted by steam distillation of bark chips and leaves.
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