What Is Cassia Spice?

Origin

• Cassia spice is derived from the dried, ground bark of the Cassia tree (Cinnamomum cassia), a specimen related to the true cinnamon tree; so much so, that Cassia spice is often used as a substitute for cinnamon spice. The tree is native to southern China and the spice of the Cassia has been used by man since ancient times. In fact, extract from the Cassia tree was used as a spice before the true cinnamon tree was cultivated for that purpose.

Production Process

• The Cassia tree can grow to a height of between 25 and 50 feet although young trees are typically cut down at an age of six years and their bark stripped away for production of Cassia spice. Strips of bark approximately 1 inch in diameter are pulled from the branches and dried for a period of 24 hours before being baled. Although the bark is the main target, other parts of the tree can be used for spice production.

Nation Production

• Cassia buds, the dried, unripe fruit of the tree, are also regularly harvested for production of spice. China has 60,000 acres of land devoted to the production of Cassia spice and the U.S. imports approximately 6 million pounds of the spice annually. The barks of other Cinnamomum species like Cinnamomum iners and Cinnamomum sintoc of Malaya as well as Cinnamomum tamala and Cinnamomum obtusifolium of India are commonly used for spice in those countries.

Fun Facts

• Twigs and wood of the Cassia tree can also be used in production of the spice and the leaves emit a strong aroma. Cassia was likely used in ancient Egypt as a perfume and incense and perhaps also in the mummification process. Cassia spice, also referred to as Chinese cinnamon, has a tougher texture than true (Ceylon) cinnamon, making it more difficult to grind. Connoisseurs of Cassia spice suggest grinding it at home rather than purchasing pre-ground spice as a means of enjoying a more robust flavor.