Whole cassia, also known as Chinese cinnamon, is a versatile and aromatic spice made from the bark of the Cinnamomum cassia tree. It has a warm, sweet-spicy flavor with a slightly more pungent and intense aroma than true cinnamon. The bark is thick and coarse, rolled into curled sticks, and is widely used in both culinary and medicinal applications. Whole cassia is a staple in Indian, Chinese, and Southeast Asian cuisines, enhancing dishes with its deep, complex flavor.
This spice is prized not only for its bold flavor but also for its natural preservative and antioxidant properties. It is commonly used in spice blends like garam masala and Chinese five-spice powder. In addition to cooking, cassia plays a significant role in traditional medicine for its anti-inflammatory and digestive properties. Its warming nature makes it popular in teas, broths, desserts, and savory dishes alike.
Whole cassia has a long and storied history that dates back thousands of years. It was first recorded in Chinese texts around 2700 BCE and was highly valued in ancient trade routes, including the Silk Road. The ancient Egyptians used cassia in embalming practices, while the Romans imported it for its culinary and medicinal uses. Cassia was once considered more valuable than gold and was gifted to monarchs and deities. Over time, it became an integral part of traditional Asian and Middle Eastern cuisines, with its rich history continuing to influence modern herbal and culinary practices.
| Product Name | Whole Cassia |
|---|---|
| Origin | India |
| Family | Lauraceae |
| Binomial name | Cinnamomum Cassia |
| Color | Reddish-brown to dark brown |
|---|---|
| Taste and Smell | Sweet, warm, pungent, and spicy with a woody aroma |
| Quality | Thick, hard bark with a strong aroma and sweet-spicy flavor |
| Nutrients | Rich in carbohydrates and dietary fiber |
|---|---|
| Minerals | calcium, iron, magnesium, manganese, and potassium |
| Vitamins | B-complex vitamins, Vitamin C, and traces of Vitamin A |
| Protein | Very low protein content |
| Fats | Negligible fat content |
Used in cooking to add warm, spicy notes to curries, rice, desserts, and beverages.
Commonly added to spice blends like garam masala and chai masala.
Infused in herbal teas for its warming and comforting effect.
Used in pickling and preserving due to its antimicrobial properties.
Burned as incense in cultural and religious rituals for its aromatic qualities.
Supports healthy digestion and reduces bloating.
Contains powerful antioxidants that fight free radicals.
Helps regulate blood sugar levels naturally.
Exhibits anti-inflammatory and antimicrobial effects.
Promotes cardiovascular health by improving circulation.
Boosts metabolism and supports weight management.