CASSIA

cassia, (Cinnamomun cassia), also called Chinese cinnamon or Chinese cassia, tree of the family Lauraceae and the spice made from its aromatic bark. The bark of cassia Cinnamomum cassia is similar to that of true cinnamon (Cinnamomum verum), to which cassia is closely related. Cassia bark has a more pungent, less delicate flavour and is thicker than cinnamon bark. It contains 1 to 2 percent oil of cassia, a volatile oil the principal component of which is cinnamic aldehyde. Cassia bark is used as a flavouring in cooking and particularly in liqueurs and chocolate. Southern Europeans generally prefer it to true cinnamon, and in North America ground cinnamon is commonly sold without distinction as to the species from which the bark is obtained.

A bountiful and aromatic spice , native to southern China, Bangladesh, India, and Vietnam and is exported worldwide to be used in various cuisines for its aromatic charm.