Cinnamomum cassia, called Chinese cassia or Chinese cinnamon, is an evergreen tree originating in southern China, and widely cultivated there and elsewhere in South and Southeast Asia.
- Synonym: Chinese Cinnamon.
- Biological source: Dried stem bark of Cinnamomum cassia Blume.
- Family: Lauraceae.
- Geographical source: Native of China also found in Myanmar, Srilanka.
Macroscopic Characters of Cassia Cinnamon
- Colour: Earthy brown on both surfaces.
- Odour: Sweet, aromatic.
- Taste: Aromatic and slightly sweetish.
- Size: Length 5 to 40 mm, width 12 to 18 mm and thickness 1 to 3 mm.
- Shape: Single quill.
- Fracture: Short and granular.
It contains volatile oil (1 to 2 percent) known as cassia oil, mucilage, starch, calcium oxalate, and tannins. The volatile oil contains nearly 85 percent cinnamaldehyde, traces of eugenol, cinnamyl acetate, and coumarin.
Uses: It is used as a carminative, stimulant, flavoring agent, aromatic, and spices.
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