Cassia

Common Name

There is no shortage of information and misinformation about cassia. Most North Americans who use cinnamon, are in fact consuming its close relative cassia. With a much stronger taste and darker color, cassia is often sold as cinnamon despite the differences in taste. Cassia is the bark from the evergreen cinnamomum cassia and is much tougher than true cinnamon and thus more difficult to grind. As a result, it is most often sold ground. Cassia sticks can be purchased but will most likely break a coffee or spice grinder. True cinnamon will grind easily into a soft powder.

Cassia's history in China dates back to 3000 BC and it remains a fundamental ingredient in Chinese cooking. Cassia is one of the mummification spices and was enjoyed by the ancient Egyptian pharaohs well before their demise. The fragrant spice is mentioned numerous times in the Bible. The buds from the same tree that produces cassia bark were used as a form of spice in Roman times and throughout the Middle Ages.

Many different varieties of cassia are grown throughout the world. The most common type is Chinese cassia. It is this type of cassia that is most often disguised as true cinnamon and is extremely popular in China and Mexico. Indian cassia is grown throughout India and the cinnamon-flavoured leaves of this evergreen, known as Tej Patta (Indian bay leaves), are used primarily in Bengali cuisine as an herb similar to bay laurel and California bay leaves.

Indonesian and Saigon cassia are both grown in Indonesia and are also commonly sold as cinnamon. Saigon cassia contains more oil than Chinese cassia and is consequently more expensive where as Indonesian cassia is the least expensive because of its low oil content.

Cassia sticks are brown and when rolled resemble a scroll of paper. Cassia trees can reach heights of up to seven meters and can produce a large quantity of bark. The brown bark has a strong spicy smell with hints of sweetness. It is removed from the branches and left to dry, at which point it rolls up into small scrolls, or sticks as they are known. Most cassia comes from Indonesia.

Purported Medicinal Qualities*

The oil found within cassia can cause irritation and as a result is rarely used for medicinal purposes. However consuming cassia within a dish can still offer a few health benefits. Cassia oil shows promise as a fragrant, environmentally-friendly pesticide, with the ability to kill larvae more effectively than many controversial, commercially available products. It is now believed that the ancients may have controlled mosquito and other insect outbreaks with cassia oil.

Historically, cassia has been used to:

• Aid digestion
• As a carminative
• Relieve nausea
• Sweeten breath

*Always check with your healthcare provider before consuming, inhaling or otherwise ingesting any non-prescription or prescription natural or homeopathic substance or pharmaceutical. ChefatHand.com is not recommending, suggesting, inferring or otherwise endorsing the use of any herb or spice as a medication.

Culinary/Suggested Use

Cassia is relatively unknown in Europe, thought to be cinnamon in North America and plays an important culinary role in Asia. Cassia is most suitable for savory dishes that require a more distinct flavor. In China, cassia is added to many cooking liquids and slow cooking dishes. True cinnamon is much sweeter than cassia and is better suited for sweet dishes. Food for thought:

• Add a piece of cassia to curries, stews or soups and remove before serving.
• Add ground cassia to baked goods in place of true cinnamon, but be sure to add extra sugar or honey to make-up for the lack of sweetness
• Add a touch of cassia to dredging flour to add a hint of the exotic to poultry and seafood.
• Add a dash of cassia to bread and roll mixes
• Top fresh berries with whipped cream and a sprinkle of fresh-ground cassia.
• Cassia loses its fragrance rather quickly so try to purchase small quantities only as needed.

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