ChefPedia™
THE CHEF ENCYCLOPEDIA:
Culinary Herb & Spice Reference Guide
Cassia
[also Chinese Cassia, Bastard Cinnamon, Chinese Cinnamon, Cassia Bark,
Canton Cassia]
(Cinnamomum cassia)
(Syn Cassia lignea, Cassia aromaticum, Cinnamomum
aromaticum)
Family: Lauraceae
Native to Burma and grown in warm regions of China, Indo-China, the
East and West Indies, including Sumatra, Ceylon, Japan, Java, Mexico,
Central and South America. A coarse aromatic cinnamon-like bark, for
which it is considered a substitute and closely resembles but differing
in strength and quality. Also the source of cassia buds about the size
of a small olive which are used a spice also with cinnamon-like taste.
Cinnamomum tamala (Indian cassia) is native to India where its leaves
are also used as an herb known as tejpat. Cinnamomum burmanni (Indonesian
or Padang cassia) has a smoother bark and double quills, and is usually
the cassia imported to North America. Cinnamomum loureirii (Saigon cassia)
is native to Indonesia, but is also grown in Japan and Korea. Cinnamomum
oliveri (known as Oliver=s Bark) is the Australian substitute of cassia
and cinnamon. An inferior substitute for cassia and cinnamon from Papua
New Guinea is known as Mossoia Bark (Cinnamomum). Also see Cinnamon.
| Description |
Culinary
Use |
Preparing
and Storing |
Recipes |
| Cultivation |
History |
Nutritional
Information |
Chefs |
| Suppliers |
Culture |
Medicinal |
Products |
