Cinnamomum cassia
Cinnamomum cassia, commonly known as Chinese cinnamon or cassia cinnamon, is a species of cinnamon native to southern China and widely cultivated across Asia. It is one of several species of cinnamon used primarily for their aromatic bark, which is used as a spice.
Taxonomy[edit | edit source]
The Cinnamomum cassia is a member of the family Lauraceae, and is one of several species of Cinnamomum used as cinnamon. Other species, like Cinnamomum verum, known as "true cinnamon", are also used in cooking and medicine.
Description[edit | edit source]
Cinnamomum cassia is an evergreen tree originating from southern China. It can grow up to 10-15 meters tall. The leaves are oblong-lanceolate about 7–18 cm long. The flowers, which are arranged in panicles, have a greenish color, and have a distinct odor.
Cultivation and uses[edit | edit source]
Cinnamomum cassia is widely cultivated in China, India, and other Asian countries. The tree's aromatic bark is harvested for use as a spice, known as cassia or Chinese cinnamon, and is used in a variety of culinary dishes. The bark is darker, thicker and coarser than that of Cinnamomum verum, and the taste is stronger, more pungent, and slightly bitter.
In traditional Chinese medicine, Cinnamomum cassia is used for its health benefits. It is believed to improve energy, vitality, and circulation and is often used in remedies for the common cold and flu.
See also[edit | edit source]
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