Indian Name: Daalchini
Scientific Name: Cinnamomum cassia
Fam: Lauraceae

Other Names

Bastard Cinnamon, Canel, Chinese Cinnamon,
French: canéfice, casse
German: Kaneel, Kassia, Kassiarinde
Spanish: casia
Indian: dal chini, dhall cheene (cinnamon), nagkesar, nakeser (buds), tejpat (leaves)

It is native to Burma and grown in China, Indo-China, the East and West Indies and Central America. It is called kwei in the earliest Chinese herbal by Shen-nung (2700 B.C.). It reached Europe in classical times with Arabian and Phoenician traders and the buds were known in Europe in the Middle Ages.

Cassia is an aromatic bark, similar to cinnamon, but differing in strength and quality. Its bark is darker, thicker and coarser, and the corky outer bark is often left on. The outer surface is rough and grayish brown, the inside bark is smoother and reddish-brown. It is less costly than cinnamon and is often sold ground as cinnamon. When buying as sticks, cinnamon rolls into a single quill while cassia is rolled from both sides toward the centre so that they end up resembling scrolls. Cassia buds resemble cloves. They are the dried unripe fruits about 14 mm (1/2 in) long and half as wide.

Where cinnamon and cassia are differentiated, cinnamon is used for sweet dishes, or ones requiring a subtle flavour, and cassia for strong, spicy, main dishes. In many countries the two spices are used interchangeably and in North America the more robust cassia is usually used, though generally sold as cinnamon. It is often used in stewed fruits, especially apples and with mixed spices for pudding spice, pastry spice and mulling spices. In main dishes it is used in curries, pilaus and spicy meat dishes. The whole buds are also good for flavouring these dishes. Dried cassia leaves are the Indian herb tejpat, sometimes erroneously called ‘bay leaves’. Cassia is an ingredient in Chinese five-spice.

Cassia is usually a better choice for savory dishes, rather than sweets, while cinnamon is best for sweet baked goods. Dried cassia buds resembling cloves are used in the East for pickles, curries, candies, and spicy meat dishes.

Tiny yellow cassia flowers have a mild cinnamon flavor and are sold preserved in a sweetened brine and used to perfume sweets, fruits, teas, and wines. Cassia leaves may also be used as a flavoring in the same manner as bay leaves.