Cassia bark is an aromatic bark that looks rather similar to cinnamon. The bark appears darker however, is much thicker and coarser and in many retailed forms, there is a corky-like outer bark which is left on. The outer surface is rough and greyish-brown whilst the inside bark is smoother and reddish-brown.
Plant Description and Cultivation
An evergreen tree growing to 7 metres in height with a white aromatic bark and angular branches. The leaves are oblong-lanceolate and 18cm (7in.) long. Small yellow flowers droop from long stocks, and bloom in early summer. It grows in hot, wet, tropical climates found in Burma, South-East asia and South China. The stems are cut down when the bark is mature. The bark is removed in short lengths and dried, with some varieties rolled into quills.
Other Names For Cassia Bark
Bastard Cinnamon, Canel, Chinese Cinnamon.
French: canéfice, casse
German: Kaneel, Kassia, Kassiarinde
Spanish: casia
Indian: dal chini, dhall cheene (cinnamon), nagkesar, nakeser (buds), tejpat (leaves)
Scientific Name: Cinnamomum cassia Family: Lauraceae
Health Benefits Of Cassia
The properties of cassia and cassia oil are similar to cinnamon. The main component is cinnamaldehyde. It is a tonic, carminative and stimulant. It is used to treat nausea and flatulence. It is also used alone or in combination to treat diarrhoea.
I have just realised that this is what I have in my cupboard. I thought it was cinnamon bark because it looks so similar. It has a really strong flavour and I add it to semolina pudding. I think it has some clove in the bark as well. Seems to go well with stewed fruit like apples and plums.