Cassia Cinnamon

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.
Cassia cinnamon and Cinnamomum zeylanicum bark
Fig.1: Cassia cinnamon and Cinnamomum zeylanicum bark

Chemical Constituents

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.

Chemical structure of Cinnamyl acetate
Fig.2: Chemical structure of Cinnamyl acetate

Uses: It is used as a carminative, stimulant, flavoring agent, aromatic, and spices.

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