Welcome to the summary page for FabulousFusionFood's Spice guide to Cassia along with all the Cassia containing recipes presented on this site, with 31 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.

These recipes, all contain as a major flavouring.

Cassia (also sometimes known as Indonesian cinnamon, Chinese cassia, Chinese Cinnamon or Bastard cinnamon) is the bark of Cinnamomum aromaticum (syn Cinnamomum cassia) is an evergreen tree native to southern China and mainland Southeast Asia west to Myanmar. Like its close relative, Cinnamon (see below), it is used primarily for its aromatic bark, which is used as a spice.

The Cassia tree is a member of the Lauraceae (laurel) family and grows to 10–15 m tall, with greyish bark, and hard elongated leaves 10-15 cm long, that have a decidedly reddish colour when young. Whole branches and small trees are harvested for cassia bark, unlike the small shoots used in the production of Cinnamon; this gives cassia bark a much thicker and rougher texture than that of true cinnamon. Cassia provides a much stronger flavour than cinnamon but because it is formed from the whole bark it is much tougher and as a result is far more difficult to render into a powder than cinnamon.

As a spice, cassia is strongly aromatic with a sweet and warm scent and taste, but which has a bitter and mucilaginous undertone. It is far more astringent in taste than cinnamon and is more suited to strongly-flavoured or spiced dishes. The major component of cassia's essential oil is cinnamic aldehyde (similar to cinnamon). However, unlike true cassia there are only traces of eugenol but there are significant amounts of coumarin (7% of the essential oil).

The name cassia is derived from the Greek kasia [κασία]. However, the origin of the Greek is debated. It is believed to be a loan-word from Semitic traders though the ultimate source is disputed. It may be derived from the name of the Khasi peoples an Austroasiatic tribe of north-eastern India and Bangladesh whom, it is thought, might have been involved in the ancient cassia trade. An alternate theory links the name to the Akkadian kasû (a name that denoted a spice that has variously been translated as cassia, liquorice or even mustard).

Cassia bark (both powdered and in whole, or 'stick' form) is used as a flavouring agent, for candies, desserts, baked goods, and meat. Due to its stronger flavour it is specified in many curry recipes, where cinnamon is less suitable and is an essential ingredient of true Chinese curries. It should be noted that almost all 'cinnamon' sold in North America is actually cassia and not true cinnamon. In Europe it is more difficult to find cassia, though it is now becoming available in more specialised spice and whole-food shops. It is also possible to make a tea from the bark and a good combination is to make an infusion from black Indian tea, cassis, star anise, green cardamom and lemon peel.

Cassia is strongly aromatic, sweet, warm, but slightly bitter and mucilagi­nous. Compared to Ceylon cinnamon (true cinnamon), cassia tastes slightly bitter and astringent, and it lacks the "liveliness" of cinnamon. Cassia also lends a reddish tinge to dishes, which is why it is prized for Chinese red-cooked dishes.

Cassia contains max. 4% essential oil, 75 to 90% of which are composed by cinnamic aldehyde. There are only traces of eugenol is, but significant amounts (7%) of coumarin; therefore, analysis of eugenol and coumarin discriminates between Ceylon and Chinese cinnamon. Trace components of cassia oil are benzoic acid, cinnamic acid, salicylic acid and the corresponding esters and aldehydes. Cassia bark contains significantly more slime (11%) than Ceylon cinnamon bark.

It should be noted that cassia bark is high in coumarin, and excessive consumption of powdered cassia bark should be limited.

Cassia arrived in Europe during antiquity (the time of Alexander the Great). It is an important ingredient in authentic Chinese Five-spice powder.