Cinnamomum Cassia - Production and Uses

Production and Uses

Chinese cinnamon (cassia) is a close relative to Ceylon cinnamon (C. verum), Saigon cinnamon (C. loureiroi, also known as "Vietnamese cinnamon"), and Indonesian cinnamon (C. burmannii). As with these species, the dried bark is used as a spice. Chinese cinnamon's flavour is less delicate than that of Ceylon cinnamon; for this reason, it is less expensive and is sometimes called "bastard cinnamon".

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.

Most of the spice sold as cinnamon in the United States and Canada is actually Chinese cinnamon (cassia, C. cassia). The more expensive Ceylon cinnamon (C. verum) is the preferred form of the spice used in Mexico, Europe and Oceania. "Indonesian cinnamon", also referred to as C. burmannii, is also commonly sold in the United States where it is labeled only as cinnamon.

Cinnamomum cassia is produced in both China and Vietnam. Until the 1960s, Vietnam was the world's most important producer of Saigon cinnamon (C. loureiroi), a species which has a higher oil content, and consequently has a stronger flavor. Saigon cinnamon is so closely related to cassia that it was often marketed as cassia (or, in North America, "cinnamon"), although it commands a higher price if correctly labelled. Because of the disruption caused by the Vietnam War, however, production of C. burmannii, in the highlands of the Indonesia on island of Sumatra, was increased to meet demand, and Indonesia remains one of the main exporters of C. burmannii (Indonesian cassia) today. Indonesian cassia has the lowest oil content of the three types of cassia and, consequently, commands the lowest price. Saigon cinnamon, only having become available again in the United States since the early 21st century, has an intense flavour and aroma and a higher percentage of essential oils than Indonesian cassia. Chinese cinnamon (cassia, Cinnamomum cassia) has a sweeter flavor, similar to Saigon cinnamon, although the oil content is lower. In China, it is known as tung hin, and is produced primarily in the southern provinces of Guangxi, Guangdong, and Yunnan.

Cassia bark (both powdered and in whole, or "stick" form) is used as a flavouring agent for confectionery, desserts, pastries, and meat; it is specified in many curry recipes, where Ceylon cinnamon is less suitable. Cassia is sometimes added to Ceylon cinnamon, but is a much thicker, coarser product. Cassia is sold as pieces of bark (as pictured below) or as neat quills or sticks. Cassia sticks can be distinguished from Ceylon cinnamon sticks in the following manner: cinnamon sticks have many thin layers and can easily be made into powder using a coffee or spice grinder, whereas cassia sticks are extremely hard and are usually made up of one thick layer.

Cassia buds, although rare, are also occasionally used as a spice. They resemble cloves in appearance and have a mild, flowery cinnamon flavor. Cassia buds are primarily used in old-fashioned pickling recipes, marinades, and teas.