Cassia vs. Cinnamon
The main difference between Cassia and Cinnamon is that Cassia is identified as the Chinese Cinnamon that originates from the inner bark of an East Asian tree, whereas Cinnamon is the aromatic bark of the Cinnamomum tree of a Southeast Asian tree.
Key Differences
Cassia is commonly seen in Southern China; on the contrary, cinnamon is frequently cultivated in the countries Sri Lanka and Southern India.
Cassia is one of the types of cinnamon, and it is known as the Chinese cinnamon; on the other hand, cinnamon has two main types, and that is the cassia and Ceylon cinnamon.
Cassia has extraordinary amounts of cinnamaldehyde and coumarin; on the converse, cinnamon has a lower amount of cinnamaldehyde and coumarin.
Cassia tastes stronger and hotter; on the other side, cinnamon is full of lighter, brighter citreous tones.
Cassia is known as the Chinese cinnamon that is the inner bark of the East Asian tree; in contrast, cinnamon is the aromatic bark of the Cinnamomum tree of a Southeast Asian tree.
Cassia is one of the most common and abundantly used types of cinnamon, which is available at cheap rates; on the other side, cinnamon is less common and more expensive.
Cassia cinnamon has rough and thick bark that forms a few layers; conversely, cinnamon is thin and with multiple layers.
Cassia is one of the most common and abundantly used types of cinnamon around the world; on the contrary, cinnamon is less widely used.
Cassia is exported mainly to the USA, and Asia; inversely, cinnamon is shipped to Europe.
Cassia is thick with a dark reddish-brown color and strong spicy flavor, while cinnamon is thin with a tan-brown color mild flavor.
Comparison Chart
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Cassia is a type of Cinnamon originating from the inner bark of the trees in Southern China.
Cinnamon is the inner bark of the tree “Cinnamomum verum,” which is native to Sri Lanka.
Structure
Double-sided roll sticks, hollow inside
Multiple layered structures
Flavor
Its flavor is sweet and peppery.
Its flavor is aromatic, warm, and sweet.
Also Known As
Chinese Cinnamon
Ceylon cinnamon
Color
Reddish-brown to dark brown
Light brown to tan
Cultivation
Southern China
Sri Lanka and Southern India
Use
Abundantly used
Less widely used
Cassia and Cinnamon Definitions
Cassia
Any of various chiefly tropical or subtropical trees, shrubs, or herbs of the genus Cassia in the pea family, having pinnately compound leaves, usually yellow flowers, and long, flat or cylindrical pods.
Cinnamon
The dried aromatic inner bark of certain tropical Asian trees of the genus Cinnamomum, especially C. verum and cassia (C. aromaticum), often ground and used as a spice.
Cassia
A tropical evergreen tree (Cinnamomum aromaticum syn. C. cassia) of East and Southeast Asia, having aromatic inner bark.
Cinnamon
A tree yielding this bark.
Cassia
The bark of this tree, often ground and used as a spice. It is the chief source of cinnamon in the United States.
Cinnamon
A light reddish brown.
Cassia
(uncountable) The spice made from the bark of members of the genus Cinnamomum other than true cinnamon (C. verum), when they are distinguished from cinnamon.
Cinnamon
Flavored with cinnamon.
Cassia
(countable) Such trees themselves, particularly the Chinese cinnamon, Cinnamomum cassia.
Cinnamon
Of a light reddish brown.
Cassia
(countable) Any of several tropical leguminous plants, of the genus Cassia.
Cinnamon
(countable) A small evergreen tree native to Sri Lanka and southern India, Cinnamomum verum or Cinnamomum zeylanicum, belonging to the family Lauraceae.
Cassia
(countable) Any of several tropical leguminous plants, of the genus Senna.
Cinnamon
Several related trees, notably the Indonesian cinnamon (Cinnamomum burmanni) and Chinese cinnamon or cassia (Cinnamomum aromaticum or Cinnamomum cassia).
Cassia
(countable, mistranslation from Chinese) The sweet osmanthus (O. fragrans).
Cinnamon
A spice from the dried aromatic bark of the cinnamon tree, either rolled into strips or ground into a powder. The word is commonly used as trade name for spices made of any of the species above.
Cassia
A genus of leguminous plants (herbs, shrubs, or trees) of many species, most of which have purgative qualities. The leaves of several species furnish the senna used in medicine.
Cinnamon
, the product made of Cinnamomum verum
Cassia
The bark of several species of Cinnamomum grown in China, etc.; Chinese cinnamon. It is imported as cassia, but commonly sold as cinnamon, from which it differs more or less in strength and flavor, and the amount of outer bark attached.
Cinnamon
(countable) A warm yellowish-brown color, the color of cinnamon.
Cassia
Any of various trees or shrubs of the genus Cassia having pinnately compound leaves and usually yellow flowers followed by long seedpods
Cinnamon
Containing cinnamon, or having a cinnamon taste.
Cassia
Chinese tree with aromatic bark; yields a less desirable cinnamon than Ceylon cinnamon
Cinnamon
Of a yellowish-brown color.
Cinnamon
The inner bark of the shoots of Cinnamomum Zeylanicum, a tree growing in Ceylon. It is aromatic, of a moderately pungent taste, and is one of the best cordial, carminative, and restorative spices.
Cinnamon
Aromatic bark used as a spice
Cinnamon
Tropical Asian tree with aromatic yellowish-brown bark; source of the spice cinnamon
Cinnamon
Spice from the dried aromatic bark of the Ceylon cinnamon tree; used as rolled strips or ground
Cassia vs. Cinnamon
Cassia is extracted from the tree in Southern China; on the other hand, cinnamon is an aromatic and the rolled bark of a Southeast Asian tree. Cassia is one of the types of cinnamon, and it is known as Chinese cinnamon; on the flip side, cinnamon has two main types, and that is the cassia and Ceylon cinnamon.
The cultivation of cassia is commonly seen in Southern China. It is exported mainly to the US and Asia; on the contrary, cinnamon is widely cultivated in the countries Sri Lanka and Southern India. It is primarily exported to Europe. Cassia is one of the most common and abundantly used types of cinnamon around the world; on the other hand, cinnamon is less widely used worldwide. Cassia identified by its dark reddish-brown color and high thickness; on the other hand, cinnamon is relatively thin, and it has a tan-brown color.
Cassia is in the form of double-sided roll sticks that is hollow inside; on the converse side, Ceylon cinnamon is a stick in the layered structure. Cassia has extraordinary amounts of cinnamaldehyde (C₆H₅CH=CHCHO) and coumarin; its regular use can be toxic. On the flip side of the coin, cinnamon has a lower amount of cinnamaldehyde and coumarin, and it is less toxic for daily use. Considering the flavor, cassia has a strong, and hotter flavor; on the other side, cinnamon has a comparatively mild flavor. Cassia is available at cheap rates as compared to cinnamon; on the other hand, cinnamon is expensive.
What is Cassia?
Cassia, also known as Chinese Cinnamon, is the most abundant type of Cinnamon having its widespread use as a spice. It originates from the inner bark of the trees in Southern China. Some of the species of Cassia are found in Eastern and Southern Asia. Cassia is in the form of a thick hollow stick having a rough texture. It is dark brown to red color and is the cheapest form of Cinnamon. Its bark is thick; hence it is hard and tough to grind. Cassia is from Cinnamomum cassia or Cinnamomum aromaticum.
Cassia is cultivated in Burma, China, Vietnam, and Indonesia and exported to the US and Asia. Cinnamaldehyde is the main component of Cinnamon. It is 95% of the oil in the Cassia. The aroma and spicy flavor of Cinnamon are because of this. Its larger quantity can be toxic due to the presence of cinnamaldehyde. Due to its intense spicy flavor, a large amount of Cassia gives a bitter taste. However, it is suitable for braised meat recipes. Cassia also contains coumarin that is a toxic compound. It harms the liver and kidney.
Features
- Aroma: stronger and pungent
- Flavor: sweet, peppery
- Texture: rough and uneven
- Color: reddish-brown to dark brown
- Structure: double-sided roll sticks, hollow inside
What is Cinnamon?
Cinnamon is one of the most common spices with its frequent use worldwide in many recipes. There are two main types of Cinnamon, i.e., Cassia and Ceylon cinnamon. It is the inner bark of a tree known as “Cinnamomum Zeylanicum Blume.” This plant is native to Sri Lanka and other Southern parts of India. Ceylon cinnamon is also known by the name ‘true cinnamon.’ It is from “Cinnamomum verum,” that is native to Sri Lanka. The primary Cassia market is the US and Asia, and it is exported to Europe.
The color of the Ceylon cinnamon is tan-brown. Its inner bark is thin, and it contains multiple layers of soft layers. It is suitable for diabetes patients as it helps to lower the blood sugar. It has a delicate and sweet taste with the lighter notes of clove. It gives an excellent flavor and aroma to pastries, halwas, cakes, and desserts. Ceylon cinnamon is commonly available in the market, so it is expensive than the typical Cassia cinnamon. Cinnamon contains 50-63% cinnamaldehyde that is responsible for its aroma and flavor. It also contains fewer amounts of coumarin, which makes it less toxic and suitable for regular use.
Features
- Aroma: Fragrant, delightful
- Flavor: warm, aromatic and sweet
- Texture: smooth and even
- Color: light brown to tan
- Structure: layered structure
