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Cinnamon Cassia, (Cinnamomum Burmanni) also known by many as Korintje or Indonesia Cinnamon, is a spice derived from the bark of the Cassia Tree, and the most commonly used cinnamon in North America and Europe. About 75% of Cinnamon used in North America is Cinnamon Cassia. Most of this is imported from Indonesia.

 

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The term Cassia probably comes from the Greek “Kasia”, it is hard to determine the exactitude of its origin, but most experts believe that there is also a possibility that the name comes from China. It could be a possibility according to some theories  that the spice could come from the Khasi tribe, North-Eastern India. 

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Ancient Chinese and Indian herbals used Cinnamon Cassia as a treatment for several pain symptoms. Cinnamon Cassia was first started to be used by the Egyptians around 500 B.C. Romans, Greeks, and Hebrews made also use of it as a flavoring spice, aroma for perfumes, and to heal stomach pains. Already at the seventeenth century, this spice was very popular among Europeans. 

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It is important to remark that Cinnamon Cassia was the first of the Cinnamon species to make its way into Europe. Before Alexander the Great, Cassia was only being exported as far as Egypt, there it was commonly used in mummification.

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Cinnamon Cassia bark has a more pungent, spicy flavor than the Ceylon Cinnamon. Native to China, Vietnam and Indonesia with Chinese cassia being less aromatic. Cassia bark is used as a flavoring in cooking and is particularly popular in Asia and southern Europe. 

About Cinnamon Cassia