Latin (botanical) name :Cinnamomum cassia (aka Cinnamomum aromaticum)
Introduction / Overview
Cassia, often called Chinese cinnamon, is closely related to true cinnamon but has a bolder, spicier, and slightly more pungent flavour. Widely used in both sweet and savoury dishes, cassia is rich in antioxidants and is known in traditional remedies for supporting digestion and circulation. Its warm aroma makes it a favourite in baking, spice blends, and festive recipes.
Key Benefits
Rich in antioxidants that help protect the body from free radicals.
Traditionally used to support healthy digestion.
Known for its warming properties in both food and wellness practices.
Adds a natural sweetness to recipes, reducing the need for sugar.
Where It’s Used (Culinary Applications)
Commonly used in baking (cakes, cookies, buns, and pies).
A staple in spice blends like garam masala, five-spice powder, and curry powders.
Infuses flavour into teas, mulled wine, and hot beverages.
Used in stews, sauces, and marinades for depth and warmth.
Popular in Asian cuisines for braised meat dishes.
Available Forms
Whole
Ground
Additional Information / Fun Facts
Belongs to the Lauraceae family, like true cinnamon.
Thicker, harder bark compared to Ceylon cinnamon.
More robust flavour makes it a preferred choice for spice mixes and savoury cooking.
Often confused with true cinnamon, but cassia is stronger and more intense.
Quick Facts
Common Names: Chinese Cinnamon, Bastard Cinnamon
Flavour Profile: Warm, sweet, spicy, and slightly bitter
Storage: Store sticks or powder in an airtight container away from moisture
