Common Name: Cassia

Scientific Name: Cinnamomum cassia (Chinese), Cinnamomum loureiroi (Vietnamese), Cinnamomum burmannii (Indonesian)

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: Cassia is native to southern China, where ancient texts listed cassia as an important spice in Traditional Chinese Medicine (TCM). From there, it traveled south, via the Silk Road, to India, before heading west toward Arabia and the Mediterranean.

In Europe, the words cinnamon and cassia were often used interchangeably. It wasn’t until the 17th century that traders began distinguishing the two. Because cassia was more widespread and accessible, it became the more common “cinnamon”.

Interesting Facts: Most of the cinnamon sold in supermarkets is actually cassia. About 90% of the cinnamon sold in the U.S. is estimated to be cassia.

Ceylon cinnamon contains only tiny amounts of coumarin, a natural compound that can be toxic to the liver in high doses. Cassia, by contrast, contains up to 250 times that amount.

Uses: Cassia is used just like cinnamon and flavors baked goods, teas, stews, and candies.

Selection & Storage: Look for bark that is thick, hard, and reddish-brown. Unlike Ceylon cinnamon, which is made of layers, cassia bark is thick with a single solid curl.

Chinese cassia is the most common variety, and it offers the most balanced flavor. Vietnamese cassia is more pungent and spicy, while Indonesian cassia has the mildest flavor.

Store in an airtight container away from excess heat, light, and humidity.

Taste Rating: ★★☆☆☆

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