Cassia
Also known as: Chinese cinnamon, cassia cinnamon, false cinnamon
A close relative of true cinnamon, cassia is a warm, sweet, and boldly spicy bark with a deep reddish-brown color and a strong, aromatic punch long favored in Chinese, Southeast Asian, and American baking.
Warm, sweet, woody, and bold with a spicy, slightly fiery, balsamic depth...
Cinnamomum cassia
spice
Pairs Well With
Cassia is a close relative of true cinnamon, with a bolder, sweeter, and more intensely spicy flavor. Its thick, reddish-brown bark is the 'cinnamon' most familiar in American baking, Chinese five-spice, and Southeast Asian curries. Whole quills infuse broths and braises, while the ground bark brings warm depth to both sweet and savory dishes.
Cassia's bold, sweet warmth comes mainly from cinnamaldehyde, with supporting coumarin and eugenol adding depth. Its higher cinnamaldehyde content makes it hotter and more pungent than true cinnamon, so it anchors both sweet and savory blends.
CASSIA
CINNAMALDEHYDE
warm | sweet | spicy
The dominant compound; gives cassia its bold, sweet heat in baking and braises.
COUMARIN
sweet | hay-like | warm
Adds a sweet, hay-like roundness; present in higher amounts in cassia than true cinnamon.
EUGENOL
clove-like | warm | spicy
Bridges cassia with cloves and allspice in sweet and savory blends.
CINNAMATE ESTERS
balsamic | sweet | fruity
Add a soft, balsamic fruitiness that rounds the bark in mulled drinks and desserts.
Toast Briefly
Warm whole quills in a dry pan for 30-60 seconds to wake their aromatic oils before infusing or grinding.
Simmer Whole
Add whole quills to liquid dishes early so their warm, sweet oils release slowly over a long simmer.
Grind Fresh
Grind small batches of bark just before baking for the boldest, freshest 'cinnamon' flavor.
Chinese braises
A key note in five-spice and red-cooked meats, adding warm depth to long-simmered dishes.
Baked goods
The familiar 'cinnamon' of American rolls, pies, and cookies, with a bold, sweet warmth.
Curries
Simmered whole in Southeast Asian and Indian curries for a sweet, woody backbone.
Mulled drinks
Steeped whole in hot cider, wine, and chai for a fragrant, warming cup.
Sweet pairings
Pairs beautifully with apples, chocolate, and sugar in both desserts and savory glazes.
Powder
Ground cassia is ready for baking and rubs but loses aroma within a few months. Buy small quantities and grind fresh when possible for the boldest, sweetest spice.
Whole
Whole quills keep their warm aroma for up to two years and are ideal for infusing broths, drinks, and stews before grinding or removing.
Cassia is a spice derived from dried bark (quills and ground) with unique botanical and culinary properties.
Botanical Name
Cinnamomum cassia
Also Known As
Chinese cinnamon, cassia cinnamon, false cinnamon
Major Flavor Compound
Cinnamaldehyde
Parts Used
Dried bark (quills and ground)
Non-Culinary Uses
Cassia bark and its oil are used in traditional medicine, perfumery, and as a natural antimicrobial and insect repellent.
Method of Cultivation
Cassia trees are grown in tropical and subtropical climates. The outer bark is stripped and the inner bark dried, where it curls into thick, reddish-brown quills and develops its characteristic aroma.
Commercial Preparation
After harvest the bark is fermented briefly, then the outer layer is scraped away and the inner bark is dried in the sun, curling into quills. Quills are sold whole or ground into powder for spice blends and baking.
Cassia has been prized for thousands of years, mentioned in ancient Chinese texts and valued so highly that it was offered to temples and emperors. Arab traders once kept its source secret, weaving fantastic tales of how the bark was gathered from birds' nests. It spread west along the spice routes and became the warming bark behind much of what the world now calls cinnamon.
Cassia is grown across southern China, Vietnam, Indonesia, and other parts of Southeast Asia, with major production in China, Vietnam, and Indonesia.
Growing Regions
Primary Sources:
🇨🇳 China
🇻🇳 Vietnam
🇮🇩 Indonesia
🇮🇳 India
🇱🇦 Laos
Available Near You
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Recipes with Cassia
Coming Soon