The thicker, darker, bolder bark sold as "cinnamon" in most supermarkets — assertive enough to flavor American cinnamon rolls and Chinese braises.
Where it comes from
Cassia is the bark of Cinnamomum cassia and several related Asian species. China, Vietnam, and Indonesia are the major producers. The bark is thicker, harder, and curls into a single tight tube rather than the layered cigar of Ceylon cinnamon.
Flavor & pairing
Cassia carries far more cinnamaldehyde than its Ceylon cousin, producing a hotter, more assertive “cinnamon” hit that stands up to butter, sugar, and apples. The trade-off is higher coumarin, a compound that should be moderated in daily intake. Cassia loves stone fruit, dark beer, chocolate, and rich braises.
How it’s used
American bakers reach for cassia almost without realizing — it is what most home cooks call “cinnamon.” It flavors cinnamon rolls, snickerdoodles, apple pie, and pumpkin lattes. Chinese five-spice powder uses cassia. Vietnamese pho stocks simmer it with star anise and clove. Indian garam masala includes it.
Trade history
US law allows cassia and Ceylon cinnamon to both be sold simply as “cinnamon,” which is why supermarket cinnamon is almost always the cheaper, hotter cassia.
Find more spices by letter
Cassia starts with C and ends with A. Browse other spices along the same letter.
Spices that contain a letter from "Cassia":