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Home » Spices » Cinnamon » Cassia

Cassia

Cassia is a cinnamon substitute that has been used for thousands of years. Cassia has a sharper taste than cinnamon, and is a dark reddish-brown, while true cinnamon is tan-coloured.

It comes from China and Indonesia, while cinnamon mostly comes from Ceylon.

Many North Americans have actually developed a taste preference for Cassia, as that is what they have been used to getting labelled as cinnamon.

Cassia cinnamon sticks are always preferable to real cinnamon sticks, as real ones quickly fall apart on you in hot liquids.

Substitutes

Cinnamon, nutmeg, allspice

History Notes

The Romans and Greeks had cinnamon, but probably the variety they had was Cassia cinnamon.

Other names

AKA: Chinese Cassia, Chinese Cinnamon, False Cinnamon, Padang Cassia, Panang Cinnamon
Scientific Name: Cinnamomum cassia
Latin: Casiae, Mosylitis
Italian: Batavia cassia, Cannella della Cina, Cannella Goa, Cassia, Cassia lignea
French: Canelle de Chine, Canéfice, Casse
German: Chinesisches Zimt, Kassie
Dutch: senneblad
Spanish: Canela de la China, Casia

This page first published: Nov 12, 2003 · Updated: Oct 4, 2020.

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Tagged With: Ancient Greece, Roman Food

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