Botanical Name: Cinnamomum aromaticum

Common Name:

English: Chinese Cinnamon, Cassia Bark.
Hindi: दालचीनी (Dalchini)
Bengali: দারুচিনি (Daruchini)
Tamil: பட்டை (Pattai)
Telugu: దాల్చిన చెక్క (Dalchina Chekka)
Kannada: ಚಿಕ್ಕದಾಳ್ಚಿನ್ನಿ (Chikka Dalchini)
Malayalam: പട്ട (Patta)
Gujarati: દાલચીની (Dalchini)
Marathi: दालचिनी (Dalchini)
Punjabi: ਦਾਲਚੀਨੀ (Dalchini)
Urdu: دار چینی (Darchini)
Chinese: 肉桂 (Ròu Guì)
Thai: อบเชย (Ob Chey)
Indonesian/Malay: Kayu Manis
Also, known as: Lavangappattai, kaneel, Dar cini , Xi lan rou gui , Tvak, Canelle de Ceylan , Kanéla , Darchini ,Ceylon-Zimt, Echter Zimt , Canella, Seiron nikkei , Kayu manis , Canela , Canelo de Ceilán

Origin: India

Harvested: Cultivated

Parts Used: Bark

General Information:

Cinnamon is paler brown pieces of inner bark or more often tightly rolled pieces of bark (quills). Cassia is the main product used in China, Southeast Asia, Canada, and the United States, often sold under the culinary name of cinnamon but derived from C. aromatic and C. burmannii. Cassia buds are the dried immature fruits, harvested when they reach about one-fourth of their full size.

Cassia or Chinese Cinnamon is a very well-known and one of the oldest of all spice around the world, adding fragrance and warmth to everything from breakfast, cereals, and cookies to curries and roasts. The rich history of this aromatic spice found in the Bible and in Sanskrit texts. Roughly 2,000 years ago, cinnamon was having 15 times more value than silver of the same weight.

Trees are propagated from seeds or cuttings and are grown in humid tropical regions. Plants are multi-stemmed and only about 8-10 feet high because of repeated cutting and harvesting and subsequent coppicing Cultivation methods for cinnamon trees have been passed down for centuries and remain mostly unchanged to this day. Plantation trees are heavily pruned when they are two years old. This pruning creates a lot of bushy shoots at the base of the tree. These shoots are harvested about twice a year, after heavy monsoon rains make them easier to process. Then the hard work begins by separating the inner bark of each shoot from the rest of the stalk. Layers of this inner bark are pressed together and then laid out to dry, and during this time the bark curls to form cinnamon “sticks,” also called cinnamon quills. After they are properly dried, they are cut to size and shipped around the world.

Cassia has a stronger aroma than cinnamon, is cheaper in price, and is sometimes referred to as “poor man’s cinnamon

How to use:

As a spice.

Precautions:

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

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This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.

Cassia Bark Cut