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Cassia, or Chinese cinnamon, comes from the bark of the Cinnamomum cassia tree (also known as Cinnamomum aromaticum), an evergreen tree native to southern China. The fragrant bark and leaves are the most commonly used parts of these unique trees. Essential oils made from them are often used as flavoring and aromatic agents for home goods like candles and food. You can swap in cassia for other cinnamons, but notably, it doesn’t taste as sweet as the cinnamons you might be used to. As a result, it’s good for savory dishes, like curries and pickles, and is often part of Chinese five spice powder.
Cassia has long been used in traditional Chinese medicine. In fact, a report by Chengdu University of Traditional Chinese Medicine’s School of Pharmacy states, “Modern studies have confirmed that C. cassia has a wide range of pharmacological effects, including anti-tumor, anti-inflammatory and analgesic, anti-diabetic and anti-obesity, antibacterial and antiviral, cardiovascular protective, cytoprotective, neuroprotective, immunoregulatory effects, anti-tyrosinase activity, and other effects.” While more studies on Chinese cinnamon are still needed, this is hugely interesting research of note to any cinnamon fan.
If you’re really into cinnamon, you can even add cassia to your container garden. People in tropical climates can grow them outdoors, while those in colder areas can place cassia in greenhouses.
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