Cassia

Cassia or Chinese cinnamon is an evergreen tree, belonging in accordance with the scientific classification to the genus Cinnamon and the Laurel plant family. Chinese cinnamon or Cinnamómum aromáticum grows in southern China, as well as on the island of Java, Sri Lanka and Sumatra. In its appearance and biological structure, the Chinese cinnamon is an evergreen tree that rarely exceeds 15 meters in height.

Cassia is distinguished by its wide oval leaves, which have a shiny green and leathery surface. The lower part of the cassia leaves is distinguished by a bluish-green tint, as well as the presence of soft hairs. Cassia blooms with panicle inflorescences, which differ in yellowish color. The distinctive properties of cassia are primarily due to the chemical composition of the plant.

Cassia contains a fairly large amount of the biologically active compound coumarin. In addition, cassia contains essential oil and tannins. However, the main value of the plant is due to the content of cinnamic acid in the aldehyde composition. Chinese cinnamon is used as a replacement for more expensive cinnamon.

Such a spice as cinnamon has been known to mankind since ancient times. Cinnamon has been highly valued at all times due to the distinctive taste, aroma and consumer characteristics of the spice. Already in the days of Ancient Egypt, cinnamon was imported straight from China. For the first time, cassia or Chinese cinnamon is mentioned by Herodotus.

Often, the Romans used cassia as a ritual plant, for example, burned spice on funeral fires. In history, there is a mention that the emperor Nero burned at the funeral of his beloved wife an annual supply of cassia. The properties of cassia are used in the food, cosmetic, and also perfume industry.

Chinese cinnamon bark is used to make the spice. It is worth noting that despite the clear similarity of characteristics, a plant such as cassia differs from cinnamon in its more saturated taste, and in addition, aroma. Cassia is also distinguished by its rough appearance and gray-blue color.

In cooking, cassia has found widespread use both as an independent spice and as a replacement for natural cinnamon. Cassia has a distinctive slightly astringent and at the same time tart sweet taste. Chinese cinnamon is sure to take a spice mixture called "five flavors powder, " which is unprecedented in China.