Cinnamon has long been a popular baking spice in various cultures all over the world. Cassia, while not really “true cinnamon,” does offer the warmth and sweetness of true cinnamon, but with more intensity. The scientific name for Cassia is Cinnamomum cassia, and it is closely related to Ceylon cinnamon! The scientific name “Cinnamomum” comes from “amomon,” an Hebraic and Arabic word that means “fragrant spice plant.” Cassia’s intense flavor is well suited for cakes, breads, cookies, pastries, ice cream, chewing gums, and sweets!
Depending on where it’s grown, cassia cinnamon has an essential oil content of 0.9% to 7% that is mostly made up of cinnamic aldehyde.
Cassia is known as “kerfe” in Arabic, “you qui” in Mandarin, “cannelle de Chine” or “cannelle de saigon” in French, “Kassie” in German, “kaisiya daalacheenee” in Hindi, “kashia keihi” in Japanese, “canela de China” in Portuguese, “korichnoje derevo” in Russian, and in Spanish it is called, “canela de Chine.” Cassia may also be called “Bastard cinnamon,” “Chinese cinnamon,” or “Chinese wood.”