Herb & Spice Companion

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HERB & SPICE COMPANION

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CASSIA

Cinnamomum cassia

Flavors: pungent, sweet, spicy,

slightly bitter

The spice that most people know as “cinnamon” is actually cassia, culled from a dif-

ferent species of tree and offering stronger flavor and a lower price tag. To distinguish

cinnamon quills from cassia quills, take note of the way they’re rolled: If rolled in one

direction from end to end, it’s cinnamon; if rolled inward toward the center from

opposite ends, like a scroll, you’ve got

cassia. Cassia is also darker and redder.

Cassia is an integral ingredient in

Chinese cuisine, where it’s mostly used

in savory, slow-cooked dishes containing

heavy meats, lentils, and rice. The brais-

ing technique known as “red-cooking”

calls for cassia either in whole form or in

traditional five-spice powder (see page

250). Saigon cassia is considered the fin-

est quality.

In the Garden

Cassia trees are very similar to cinnamon trees, needing year-round warmth to grow.

You can keep cassia in a container indoors, and the tree will grow according to your

container size. However, most people who want to grow this type of spice at home

plant a true cinnamon tree.

HEALTH BENEFITS

Cassia cinnamon has been studied

for its ability to help stabilize blood

sugar, making it a potential natural

aid for people with type 2 diabetes.

It’s also used to treat a variety of

gastrointestinal issues, including

cramps, gas, nausea, diarrhea,

and decreased appetite, as well as

symptoms of the common cold.

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