It has firmly established itself among our taste preferences and is gaining more and more popularity. A less well-known spice is its Chinese relative, cassia, which, however, has already firmly occupied the domestic market, but has not yet had a definite place in the minds of the consumer, and therefore a lot of controversy swarms around it. Let's try to figure out what it is and what it is.
Description
Cassia, or Chinese cinnamon, is a woody plant genus Cinnamomum (cinnamon) family, originally growing in the vastness of China, but also cultivated in India in Sri Lanka.
Quite high and reaches 15 m in height, which is very different from its one and a half meter bushy relative from Ceylon - Ceylon cinnamon. Despite the difference in size, the leaves and flowers of both plants are almost indistinguishable in appearance.
Did you know? Most of all, cinnamon is used in Indian, Chinese cuisines- seasoning is used in every third dish.
It is interesting that the names that have been fixed (for Chinese cinnamon - “false cinnamon”, and for Ceylon cinnamon - “real”) names do not quite correspond to reality, since both occupy adjacent positions in taxonomy, and the chemical composition of their bark differs only quantitatively, and then only by 1-2%.
Another thing is the parts of the plant that are used in industry: for cassia, this is the bark itself, its keratinized part, and for Ceylon cinnamon, it is soft cambium and phloem. This is the reason for the hardness and pungent smell of the first and the softness and convenience in processing the second. Color, by the way, is also due to the difference in raw materials. 
There is also confusion with the name "cassia", because this plant does not belong to the genus Cassia, but one of its names in Latin sounds like Cinnamomum cassia.
Chemical composition
The chemical composition of Chinese cinnamon and Ceylon cinnamon is almost the same:
- 1–3% essential oil (cinnamic acid aldehyde 90%) for cassia and 1% for cinnamon;
- coumarin;
- tannins;
- contains a lot of calcium and manganese;
- small amounts contain B vitamins, essential and non-essential amino acids.
Nutritional value and calories
contains proteins, fats and carbohydrates, as well as water:
- proteins - 4 g;
- fats - 1.2 g;
- carbohydrates - 27.5 g;
- water - 10.85 g.
100 g of cassia contains 250 kcal.
Beneficial features
Useful properties of cinnamon have long been noticed and adopted in its historical homeland - China. In various concentrations and compositions, cinnamon was used to combat intestinal diseases, bacterial diseases, kidney diseases, and to thin the blood. Also powder from the bark of the plant is used in cosmetic purposes and as part of antiseptic, antibacterial, anti-inflammatory ointments.
Alcoholic infusion of cassia is effective against gram-positive and gram-negative bacteria, tubercle bacillus, and also acts as a natural immunostimulant. 
Harm
All talk about the dangers of Chinese cinnamon is caused either by its abuse, or inappropriate use, or the goal of advertising Ceylon cinnamon is pursued. In fact, cassia is “dangerous” no more than its Ceylon relative, since the “poisonous” substance coumarin, which some resources sin on, is contained in almost equal amounts and in the same compounds as part of both representatives of cinnamon. So, eating any of the spices in handfuls, you have an equal chance of getting poisoned. In moderate doses, coumarin, like any biologically active substance, benefits the body. This will be especially useful for people suffering from high blood viscosity. .
Did you know? The myth about the dangers of coumarin is an exaggerated and unsuccessfully projected tracing paper on a number of incidents with, which, after grazing in clearings, suffered from spontaneous bleeding. Veterinarians came to the conclusion that the bleeding was provoked by coumarin, which is contained in red clover in huge concentrations. But you do not need to be a doctor to feel the difference between tens of kilograms consumed by livestock and a pinch of spices in pastries.
Another thing is individual intolerance to cinnamon (allergy), it is also not recommended to abuse it during pregnancy and lactation (due to the tonic effect), as well as most spices. A certain risk group is made up of people with anemia and vegetative-vascular dystonia. 
Application in cooking
It is generally accepted that Chinese cinnamon is less valuable in cooking than Ceylon cinnamon. The Ceylon relative has a number of advantages, among them a long shelf life, a milder aroma, and ease of processing.
In addition to being used in folk medicine Cassia is valued in cooking as a fragrant spice that complements the taste of both desserts and meat dishes.
In Western European cuisine
The burning, sweetish taste of cinnamon fell in love with the inhabitants of the western and central parts of the continent, mainly in the composition sweet products: muffins, desserts, cookies, fruit smoothies, ice cream. Cassia goes well with, and. It also perfectly complements rice dishes and (by the way, one of interesting dishes from rice with cinnamon - sweet pilaf). 
In the countries of the East
Cassia is traditionally combined with a mixture of peppers and other hot spices and used to make meat dishes. For example, one of traditional recipes Asian cuisine describes a marinade for, which includes the described seasoning in tandem with, and. Cassia goes very well with meat. Usually it is combined with such as, and star anise.
Important! The minus of Chinese cinnamon is a short shelf life: after 2 months, the spice loses its aroma even if the storage rules are followed. Consider this when buying seasoning - do not stock up for the future and look at the date of manufacture.
Ground cassia is mainly used in cooking bakery products, and for liquid dishes, sauces or mousses - its pieces. Cinnamon is added to the dish 10-12 minutes before cooking, otherwise exposure to high temperature will destroy the flavor of the seasoning.
Application in medicine
AT medical purposes are used:
- alcoholic infusions of cassia extract;
- cinnamon camphor;
- cinnamon bark.
Cinnamon camphor is obtained by steam distillation of crushed cassia bark. Has a strong effect on nervous system and heart, used for poisoning with sleeping pills and narcotic substances, as well as carbon monoxide. Previously used as part of convulsive therapy for the treatment of the mentally ill, in particular schizophrenia. Another use of cinnamon camphor is in the composition of ointments and liniments: such ointments have an antibacterial effect and increase the conductivity of other active substances.
Crushed cinnamon, brewed for 30 minutes in boiling water, helps to reduce blood sugar and cholesterol levels. Studies on the effect of the plant on the condition of patients with type 2 diabetes did have positive results after 30 days of use, but you should not consider the remedy as a panacea. The condition of the patients improved, but, unfortunately, there was no talk of a complete recovery. Also, 1 gram of cassia powder per day significantly reduces the amount of free radicals.
The difference between cassia and cinnamon
Cassia is easily distinguished from cinnamon both visually and by smell. Speaking of the plant, cassia (Chinese cinnamon) is 15 meters high, and Ceylon cinnamon is a branchy shrub 1–2 meters high (in cultivation). 
Spices also differ in appearance: Ceylon cinnamon sticks are twisted inward on both sides and have a light brown color, easily break in the hands and are easily ground into powder in a coffee grinder. Speaking of taste, Ceylon cinnamon is milder and doesn't have a spicy edge. 
Cinnamon (left) and cassia (right) Cassia's hard bark does not curl like the soft phloem of cinnamon, and is grayish brown in color. Processing sticks of this spice is very problematic at home: it practically cannot be crushed by available methods, it does not grind, it breaks with difficulty.
As a spice, and not a spice, as many people call it, it is the dried inner layer of the bark of the plant Cinnamomum zeylanicum (Ceylon cinnamon) from the Lauraceae (laurel) family. Cinnamon is a tropical evergreen native to Ceylon, which is currently the main supplier of high quality spice.
Also called: cinnamon (in English), twak, durusita (in Sanskrit), dalchini (in Hindi), kirpha (in Arabic), darachini (in Persian), cassia, kinamon.
Trees growing in different countries, differ in aroma, color and structure. The following four types of cinnamon are best known.
Ceylon cinnamon (Cinnamomum zeylanicum) is native to Sri Lanka. Synonyms: real cinnamon, sinegalese cinnamon, noble cinnamon, cinnamon. It is also cultivated in India, Indonesia, Malaysia, Brazil, Guiana (Fr.).
Features of this type of spice:
has the form of a tube;
the outer surface is light brown or yellow-brown;
thickness - up to 1 mm, the best varieties have the thickness of writing paper;
very brittle;
has a delicate aroma and a sweetish-burning taste.
Chinese cinnamon (Cinnamomum Cassia) is native to southern China. It is cultivated in Indonesia, Cambodia, Laos. Differs in content a large number toxic coumarin. The German Federal Institute has determined the maximum daily dose of coumarin. It is 0.1 mg of coumarin per 1 kg of body weight. That is, a person weighing 70 kg should not consume more than 7 mg of coumarin per day. According to this institute, 1 kg of cassia contains 4.4 g of coumarin. If you take a standard bag of Chinese cinnamon weighing 15 g, in which this spice is usually sold in stores, then it will contain about 66 mg of coumarin. So, in order to exceed the allowable daily dose it is enough for an adult to consume about 1/10 of such a bag per day (about half a teaspoon). Children - 2-3 times less (depending on body weight). However, even the daily dosage should not be used systematically. Synonyms: simple cinnamon, fragrant cinnamon, indonesian cinnamon, fake cinnamon, cassia, cassia canel.
Distinctive features of Chinese cinnamon:
has the appearance of fragments of the bark;
the outer surface is reddish-brown with gray-brown spots;
thickness - more than 2mm;
sharper sweetish-burning taste with astringent component.
Malabar cinnamon (Cinnamomum Tamala Nees) is native to Southwest India. Synonyms: wood cinnamon, brown cinnamon, cassia-vera.
This type of cinnamon is different:
rough appearance;
uneven dark brown color;
more than 3mm thick;
sharply astringent taste with a hint of bitterness.
Cinnamon (Cinnamomum Culilawan) is native to the Molluk Islands. Synonym: spicy cinnamon. Cultivated in Indonesia.
Its features:
It looks like pieces of thin bark 1-2 cm long;
outside - whitish-beige color, and inside - yellow-red;
pronounced sharp-spicy aroma and spicy-burning taste.
The following main varieties of cinnamon are defined in the world:
ALBA is a luxury variety. Made from the youngest shoots of the cinnamon tree and its thinnest layers of bark. Possesses the brightest sweetish taste and aroma. It is maximally saturated with eugenol (it has an analgesic effect, it can act as an antiseptic and antioxidant). This variety is presented in our store.
4C-Continental is a standard quality variety. Made from the rougher sections of the bark of the cinnamon tree. It has a good sweet taste and aroma. Perfect for grinding in any coffee grinder, as well as for crushing with a mortar or by hand.
5C-Continental is the standard grade. Possesses good taste and aroma. By content useful substances lies between 5C-Special and 4C-Continental. The diameter of the sticks is smaller than in grade 4C. Suitable for use as a whole in beverages and for grinding in household coffee grinders. It can also be purchased from Ecotopia.
5M-Mexicana is a standard quality variety. Made from rougher sections of bark than 4C-Continental. It has a good sweetish taste and aroma, as well as a little more burning taste than grade 4C-Continental. It is mainly exported to Mexico due to the specific reddish color of the sticks, spotting and a slightly more burning taste.
Until recently, I did not think that the spice familiar to me is actually not at all what it seems.
Recently I came across a very strange cinnamon in the supermarket. Yellow-brown, fragile and ... expensive. Three sticks for almost 200 rubles, while usually a package of 3 pieces costs less than 50 rubles. It became interesting, so I took a try and figure out where such a difference came from. What I found really surprised me. It turned out that for the first time in my life I held in my hands real cinnamon. And what I (and not only me) took for her is actually called cassia.
It's not cinnamon! This is its analogue called cassia or Chinese cinnamon
What is cinnamon and what does it look like
Cinnamon (or Ceylon cinnamon) is a spice derived from the bark of an evergreen tree. Cinnamomum verum growing in Sri Lanka and South India. It is loose sticks of yellow or yellow-brown color, twisted from cut bark as thick as a sheet of thick paper. Ceylon cinnamon is very soft and breaks easily. It crumbles at low pressure. The spice has a sweet taste.
Meet Cinnamon Cinnamon is loose yellow or yellow-brown sticks
The aroma of Ceylon cinnamon is very reminiscent of another spice - cloves. Thin, sour and slightly harsh. Essential oils, which are contained in cinnamon have a number of useful properties:
- Accelerates metabolism
- Improves blood circulation
- Increases immunity
- Disinfects
Ceylon cinnamon has always been considered a very valuable and expensive spice. It was used for the treatment of various diseases, disinfection of premises and just as delicious spice in dishes.
This is what real Ceylon cinnamon looks like. Yellow-brown, brittle and cigar-like when cut Chinese cinnamon or cassia
Cassia is a spice obtained from the bark of a tree. Cortex Cinnamomi cassiae and also known as Chinese cinnamon. Cassia bark sticks are hard, brown and red-brown in color, the layer thickness can be up to 1.5 mm. Even thin pieces can be broken in your hands with great difficulty. It is hard to grind in a coffee grinder (my grinder broke when I made the powder))).
Cassia bark sticks are hard, brown and red-brown in color, the layer thickness can be up to 1.5 mm
The taste of cassia is slightly sweet. The aroma is strong, different from Ceylon cinnamon, but pleasant. There are more aromatic oils in cassia than in cinnamon, hence the more intense smell. If we consider the spice from a medical point of view, then it perfectly contributes to:
- sedation
- Improving blood circulation
- Enhance immunity
Here it is, cassia! Brown, dense, about 1-1.5 mm thick But there is one catch. Cassia can be harmful to health due to the fact that the composition contains the substance coumarin.
What is harmful cassia
Coumarin, also known as o-hydroxycinnamic acid lactone, pure form represents transparent crystals with a smell of freshly cut hay. It is widely used in the perfume industry, in medicine as an anticoagulant, as well as to obtain gloss products during galvanization. Derivatives of coumarin have a hypnotic effect on humans. For small animals, coumarin is a poison, so it is also used to bait rodents.
Now it is clear to you where the wary attitude towards Cassia came from. If you believe, in its pure form, coumarin has very little effect on humans and is safe in small doses. But regular and excessive use can cause liver and kidney problems, possibly bleeding. In other words, one cassia gingerbread a day won't hurt you, and neither will a cup of spiced tea, but putting teaspoons of Chinese cinnamon in your food is definitely not the way to go. You should also be careful if you have health problems.
According to Wikipedia, pure coumarin has very little effect on humans and is safe in small doses.
On the left I have real cinnamon. Cassia is on the right. The difference is striking How to distinguish cassia from cinnamon
If you put a stick of cassia and cinnamon next to each other, you will have no doubt that you have different spices in front of you. When choosing in a store or on the market, look at:
- Price. Cassia is a cheap spice. Ceylon cinnamon will cost at least 170 rubles for 3 small sticks
- Appearance. Cinnamon looks fragile, in the cut it looks like a cigar or cigarette. Cassia, on the other hand, resembles a tree branch.
- Color. Cassia brown. Ceylon cinnamon has a light yellowish tint.
- Smell. The aroma of Ceylon cinnamon is reminiscent of cloves. Cassia smells strong, the scent is sweet
- Density. Breaking cassia with your hands is not so easy, unlike cinnamon, which crumbles easily when pressed.
See? They are completely different. Bottom - Ceylon cinnamon, yellow. Upper - the usual cassia conclusions
Both spices can be used in cooking. Unlike cinnamon, cassia should be used sparingly and in very small doses. If you do not want to limit yourself, if you are pregnant or breastfeeding, buy Ceylon cinnamon as it is safe for the health of you and your loved ones.
Not everyone knows that real cinnamon is not always sold on store shelves. Quite often, under the guise of cinnamon, they sell cassia - the bark of the Chinese cinnamon tree, which has a laxative effect and more.
real cinnamon(its other names: "Ceylon cinnamon", "Noble cinnamon", "kinamon") is obtained from the bark of the evergreen tree Cinnamomum zeylanicyn, originally from Sri Lanka and Western India.
It is the best known, most expensive and valuable palatability, strong and pungent spice. For its production, young three-year-old shoots of a shrub are cut off and only a thin inner layer of tree bark is used. During the drying process in the sun, the bark is rolled by hand into thin sticks. The inside of the stick is filled with small scraps. A well-cooked spice is brittle and delicate with a delicate aroma, light red-brown in color, and the powder obtained after grinding has a crumbly structure. I found a store for myself where you can buy cinnamon in Ukraine without fear for the quality.
Cassia it is cheap cinnamon from China, Vietnam and Indonesia, often sold as a spice in its own right, but is often found under the name "cinnamon" (as well as "Indonesian cinnamon" or "Fake cinnamon").
To obtain cassia, trees are usually cut down at 7-10 years of age and the whole bark is used, which is coarser and thicker (from 3 mm to 1 cm) and is not rolled into tubules, but only slightly concave. Cassia is not as carefully processed as real cinnamon, the pieces of this spice are strong, have an uneven surface and irregular shape. The color of cassia is medium to dark reddish brown, and the taste and aroma are sharper and sweeter than real cinnamon.
The danger of Indonesian ("fake") cinnamon is that it contains coumarin. It is a natural aromatic substance that has harmful effect on health. AT laboratory conditions it was recorded that mice, in the diet of which cassia (and therefore coumarin) was present in somewhat exaggerated doses, suffered from headaches, dizziness, and many even got cancer.
A few years ago, on the eve of Christmas in Germany, a real “cinnamon” scandal even broke out. It is no secret that in this country cinnamon is widely used in traditional Christmas baking. So, as a result of testing, about 90% of Christmas confectionery was rejected due to exceeding the legal norm of coumarin by several tens of times. Studies have shown that in order for young children to receive a dangerous dose of coumarin, they only need to eat 4 "fake cinnamon" cookies. Younger students put themselves in danger by eating 6, and adults - 8 cookies.
It is worth noting that Ceylon cinnamon also contains coumarin, but in a safe amount - 0.02 g / kg, but its content in cassia is much higher - 2 g / kg.
Therefore, when buying ground cinnamon, pay attention to the labeling. The real one is often labeled as Cinnamomum zeylonicum, while cassia is labeled as Cinnamomum aromaticum. However, unfortunately, not all manufacturers indicate such information on the pack, and it is often difficult to say from the bark of which tree the powder was made.
And yet, it is possible to distinguish a fake from real cinnamon at home. To do this, you need to check for starch using ordinary iodine. Cassia bark powder, when interacting with iodine, turns into a rich dark blue color, while real high-quality cinnamon gives only a faint blue reaction.
In general, experts advise buying not powder, but cinnamon sticks, fry them in a dry frying pan and grind as needed. Fortunately, Ceylon cinnamon sticks can be easily distinguished from cassia by appearance.
First, real cinnamon sticks look like a roll of papyrus paper when cut, they are tightly rolled at both ends, and when cut, the curls resemble ram's horns. The walls are thin, and the stick itself is quite brittle. Cassia, on the other hand, is more “oak” and thicker, while it is either not twisted at all, or only on one side, and it looks like twisted dried bark, and not so brittle.
Secondly, real cinnamon usually has more light color. The sticks of "fake cinnamon" on the outside can be the same color as the Ceylon, but inside they are darker, gray-brown.
Well, forewarned is forearmed! Wise shopping and fragrant everyday life!
More about cinnamon and its useful properties I wrote in an article
Did you know that cinnamon has an anti-cellulite effect? If not, then read about body wraps with cinnamon and blue clay in the article.
In cooking and folk medicine, cinnamon and cassia are constantly used. They have a unique taste and medicinal qualities. However, even modern housewives, hardened by television and the Internet, do not always determine the difference between these two representatives of oriental spices. How not to get lost in search the best option? Are there significant differences between them?
In fact, cassia is also cinnamon, but its least useful and tasty variety. The spice is obtained by cutting the inner thin layer of bark from the shoots of an evergreen tree called Cinnamon. Cinnamon bark is dried and rolled into tubes, then cut and crushed. In shops and markets, consumers can choose either straws or powder.
The first option is considered more preferable - it retains aroma and taste longer, it is distinguished by its rich chemical composition and, for this reason, are successfully used in traditional medicine. The powder may already be old, in the crushed form the spice loses its consumer qualities very quickly, plus the type of cinnamon in the powder is difficult to determine.
So, the most common types of spices on our shelves:
- natural Ceylon cinnamon from Sri Lanka or Western India, Cinnamomum zeylanicyn, which is usually called "cinnamon";
- "fake", cheap cinnamon or cassia, Cinnamomum aromaticum from China, Indonesia and Vietnam.
Ceylon spice is considered to be of higher quality, because it uses the inner valuable layer of young shoots up to 3 years of age, and for cassia, the entire bark is cut off from old shoots aged 7-10 years. The “fake” spice contains a lot of fragrant, but toxic coumarin, popularly nicknamed “rat poison”, which is harmful to children and not very useful for adults.
Therefore, cassia can be dangerous if you eat it in significant dosages, and spices are often used in the preparation of cookies or buns, eaten by kids quickly and in large quantities. Moms should know how to choose the right cinnamon so that homemade treats do no harm to anyone.
Differences in the types of spices are no less significant if you want to make a tincture, rubbing, or just drink a cup of hot milk with spices at night for a cold.
Real and not real spice
How to understand the difference between cinnamon and cassia when buying? Probably, often each of us bought spice powder in the store. Manufacturers do not always indicate what the raw materials were, so take the spice in the form of tubes in specialized stores.
- The structure of real Ceylon cinnamon sticks multi-layered, it resembles a roll of paper towels in miniature, soft brown.
- Real cinnamon breaks and crumbles like shortbread, is different delicate aroma and taste.
- The cassia tube looks like a ram's horn, it has few layers inside, the color is rich brown, the texture is rough, there may be growths, the walls are thick. Smell and taste with unpleasant bitterness, sharp.
- The price of real cinnamon is three to four times higher than that of cassia.
- Overall, Ceylon cinnamon has more natural look, smell and taste, while in cassia these parameters resemble artificial ones.
If you don’t have to choose, the product is already on your shelf, and you want to determine the quality of the spice in powder, then a medical assistant will help you with wounds and suppuration. Dissolve a little powder in water and drop ordinary iodine there. The solution turned blue or black - in front of you is cassia. Color brown - natural spice. Another way is to brew the powder with boiling water. A quality product will not cloud the water too much, but cassia will make the water very cloudy, because the starch content in it is higher than in natural cinnamon.
Is cassia useful
Cassia is mostly scolded, and objectively, in large doses and regular use it has more harmful than positive effects on the body. However, some peoples use the “fake” cinnamon to treat a variety of ailments. For example, in Chinese folk medicine, it is used to treat malfunctions in the gastrointestinal tract with a tendency to constipation, glaucoma, swelling, and headaches. Cassia improves blood flow and disinfects, so it is brewed and washed with infusion of wounds, eyes with conjunctivitis, skin with eczema and acne.
Cinnamon and cassia are similar in composition, action, and appearance, but it is much preferable if you are using the spice as a medicine or adding it to your meals often, to buy only the real kind. This is a more expensive, but high-quality and useful option for you and your loved ones.
