CASSIA

Cassia, often called Chinese cinnamon, consists of the dried inner bark of several tree species within the Cinnamomum genus, primarily Cinnamomum cassia. Native to Southern China and parts of Southeast Asia, this aromatic bark has been harvested for culinary and medicinal purposes for thousands of years, with documentation of its use dating back to ancient Chinese texts from 2700 BCE.

The bark typically presents as thick, woody quills with a reddish-brown color and significantly more rigid structure than Ceylon cinnamon. Each piece measures approximately 1-2mm in thickness—considerably thicker than Ceylon cinnamon—with a rough texture on both surfaces. When broken, cassia displays a single, solid layer rather than the multiple thin layers characteristic of Ceylon cinnamon, reflecting its harvesting from the thicker bark of mature trees.

Visually, cassia bark appears as curled pieces that often don't form complete tubes due to their thickness and rigidity. The exterior surface presents a rougher, more textured appearance than Ceylon cinnamon, while the interior shows a deeper reddish-brown color with visible striations running along its length.

The aroma of cassia offers immediate intensity—strongly sweet and woody with pronounced warming notes and subtle earthiness. What distinguishes cassia's scent profile is its higher concentration of cinnamaldehyde, creating a more robust, less nuanced fragrance than Ceylon cinnamon, with fewer floral or citrus undertones. When heated during cooking, these aromatic compounds intensify dramatically, permeating dishes with their distinctive warmth.

Flavor-wise, cassia delivers bold sweetness coupled with pronounced heat that develops gradually on the palate. The taste includes subtle bitter notes and a stronger, more lingering warmth than Ceylon cinnamon, making it particularly suited for savory applications and dishes with other robust flavors. This intensity comes from cassia's higher essential oil content, particularly cinnamaldehyde, which can comprise up to 5% of its composition.

In culinary applications, cassia dominates North American "cinnamon" products due to its lower cost and stronger flavor, appearing in everything from cinnamon rolls to apple pie. Throughout Asia, it features prominently in five-spice powder, various curry blends, and meat preparations. North Indian cuisine incorporates it into garam masala, while Middle Eastern traditions use it in both savory dishes and sweet applications like baklava.

When properly stored in an airtight container away from heat, light, and moisture, whole cassia bark maintains its aromatic properties for approximately 2-3 years, considerably longer than ground cassia, which begins losing potency within 6 months due to the volatile nature of its essential oils once exposed to air.