Chinese cinnamon also sometimes called as cassia belongs to the plant family Lauraceae. It consists of the aromatic bark. The bark of the cassia or Chinese cinnamon has more pungent smell as compared to true cinnamon. It has less delicate flavour and is thicker than cinnamon bark. It is used both for culinary and medicinal purpose. It has good capability to to flavor foods and confectionery items particularly liqueurs and chocolate. Chinese Cinnamon bark is believed to posses strong Yang tonic which can be used to correct many physical deficiencies.


Origin And Distribution
Chinese Cinnamon or the Cassia as the name suggest is native of China. It is cultivated in Southern China, Burma, Laos, Vietnam and parts of South East Asia. It is exported to Western Europe and North America particularly to USA and Canada.


Chemical Composition
The essential oil constituents of the Chinese cinnamon includes cinnamic aldehyde. Some other chemical compound present in Chinese cinnamon are: eugenol, coumarin. Some other elements of cassia oil are benzoic acid, cinnamic acid, salicylic acid and the corresponding esters and aldehydes.

Forms of Cassia
Cassia is available in the following forms after processing:

• Whole form or sticks
• Powdered form
• Essential Oil

History of Chinese Cinnamon Cassia or Chinese cinnamon is used by the Chinese since many centuries. There is a reference of it being used, between the period 200B.C-200A.D when the Han dynasty ruled. It was considered as a non toxic herb. Traditionally it has been used to treat treat cold hands and feet, weak pulse, headache, lumbago, aching knees, wheezing, shortness of breath, menstrual pain etc.

Cultivation And Harvest
The harvest of Chinese cinnamon is commenced in May which continues till October. The shoot is trimmed in to small pieces and dried. The dried part forms cinnamon chips. The bark is incised in longitudinal mode and is removed in strips by ,means of a suitable instrument. The pieces are collected in bundles. The bark then undergoes fermentation process The epidermis and the green matter beneath the bark is removed. The dried bark later assumes the shape of a quill.
Chinese cinnamon is more red as compared to Ceylonese cinnamon. It is also more thick, rough and dense. It is however more pungent and less sweet and has good taste.

Trade in Cassia
Southern China is one of the major producers of Cassia Bark and its derivatives. It is cultivated in the country for large scale oil production. Indonesia is another significant producer of Cassia on a commercial basis. Vietnam, India and Nepal are other Cassia Sticks producing countries. The leaves, twigs and fragments of bark are steam distilled to obtain cassia oil.
The annual world trade of Cassia and its derivatives is estimated to be around between 25,000 to 30,000 tonnes, of which Indonesia accounts for two-thirds and China for most of the remainder. It is quite difficult to obtain global production statistics from these producing countries.


Uses of Cassia Spice
Food Processing Industry
Cassia is used for a number of products including bakery goods, as seasoning for meat, fish, preserved fruits and vegetables, and in curry powders, and desserts.

Beverage Industry
It is used to flavor different beverages including tea.

Pharmaceuticals
Cassia essential oils and active ingredients are widely used for its therapeutic uses and medicinal properties in different preparations.

Medicinal Properties Of Cassia Or Chinese Cinnamon
Chinese cinnamon has got many medicinal properties. It is used to prepare various drugs and is also consumed or applied directly to treat following health problems:

• Appetite loss
• Bronchitis
• Colds
• Cough
• Fever
• Indigestion
• Sore throat
• Tendency to infection
• Treat exhaustion and promotes weight gain

Other Varieties Of Cassia Indian cassia (Cinnamomum tamala): It is found and produce mainly in India and is used both as a spice and herb (tejpat). Indonesian cassia (Cinnamomum burmanni): Indonesian cassia is also known as Padang cassia. The bark of this cassia is smoother an has d double quills. Saigon cassia (Cinnamomum loureirii): Saigon cassia though belongs to Indonesia is also grown in Japan and Korea. Oliver's Bark (Cinnamomum oliveri): It is used as the substitute for cassia and cinnamon in Australia. Mossoia Bark (Cinnamomum): Grown in Papua New Guinea and is an inferior substitute for cassia and cinnamon.

Cassia (Chinese Cinnamon) Known In Different Languages

Arabic	Darseen, Kerfee
English	Chinese cassia, Bastard cinnamon, Chinese
French	Casse, Canéfice, Cannelle de Chine
German	Chinesischer Zimt, Kassia
Indonesian	Kayu manis cina
Italian	Cassia, Cannella della Cina
Japanese	Keishi, Keihi, Kashia, Kasia
Korean	Kaeseo, Kaeso, Kasia
Marathi	Keshi
Thai	Ob choey chin, Thephatharo