Cinnamomum cassia

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Cinnamomum cassia
Cinnamomum aromaticum - Kohler-s Medizinal-Pflanzen-039 cropped.jpg
From Koehler's Medicinal-Plants (1887)
Scientific classification OOjs UI icon edit-ltr.svg
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Magnoliids
Order: Laurales
Family: Lauraceae
Genus: Cinnamomum
Species:
C. cassia
Binomial name
Cinnamomum cassia
Synonyms [1]
  • Camphorina cassia (L.) Farw.
  • Cinnamomum aromaticum Nees
  • Cinnamomum longifolium Lukman.
  • Cinnamomum medium Lukman.
  • Cinnamomum nitidum Hook. nom. illeg.
  • Laurus cassia L.
  • Persea cassia (L.) Spreng.

Cinnamomum cassia, called Chinese cassia or Chinese cinnamon, is an evergreen tree originating in southern China and widely cultivated there and elsewhere in South and Southeast Asia. [2] It is one of several species of Cinnamomum used primarily for its aromatic bark, which is used as a spice. The buds are also used as a spice, especially in India, and were used by the ancient Romans.

Contents

Description

The tree grows to 10–15 m (33–49 ft) tall, with grayish bark and hard, elongated leaves that are 10–15 cm (3.9–5.9 in) long and reddish when young.

Origin and types

Cassia (C. cassia) essential oil CassiaEssentialOil.png
Cassia (C. cassia) essential oil
C. cassia (top left) depicted by Michal Boym (1655) Boym-durian-Lach-and-Kley-3-4-369.png
C. cassia (top left) depicted by Michał Boym (1655)

Chinese cassia is a close relative to Ceylon cinnamon ( C. verum ), Saigon cinnamon (C. loureiroi), Indonesian cinnamon ( C. burmannii ), and Malabar cinnamon ( C. citriodorum ). In all five species, the dried bark is used as a spice. Chinese cassia's flavor is less delicate than that of Ceylon cinnamon. Its bark is thicker, more difficult to crush, and has a rougher texture than that of Ceylon cinnamon. [3] Cassia cinnamon is the most popular variety of cinnamon sold and consumed in North America. [4]

Chinese cassia is produced in both China and Vietnam. Until the 1960s, Vietnam was the world's most important producer of Saigon cinnamon, which has a higher oil content,[ citation needed ] and consequently has a stronger flavor. Because of the disruption caused by the Vietnam War, however, production of Indonesian cassia in the highlands of the Indonesian island of Sumatra was increased to meet demand.[ citation needed ] Indonesian cassia has the lowest oil content of the three types of cassia, so commands the lowest price. Chinese cassia has a sweeter flavor than Indonesian cassia, similar to Saigon cinnamon, but with lower oil content.[ citation needed ]

Uses

Spice

Cassia bark (both powdered and in whole or "stick" form) is used as a flavoring agent for confectionery, desserts, pastries, and meat; it is specified in many curry recipes, where Ceylon cinnamon is less suitable. Traditionally, the bark is stripped off the tree and dried in the shade. After drying, it is thinly sliced for use or ground into a powder. [5] Essential oils made from the stripped bark have many uses, such as in health products, food and drinks. [6] Cassia is sometimes added to Ceylon cinnamon but is a much thicker, coarser[ clarification needed ] product. Cassia is sold as pieces of bark or as neat quills or sticks. Cassia sticks can be distinguished from Ceylon cinnamon sticks in this manner: Ceylon cinnamon sticks have many thin layers and can easily be made into powder using a coffee or spice grinder, whereas cassia sticks are extremely hard and are usually made up of one thick layer.[ citation needed ]

Cassia buds, although rare, are also occasionally used as a spice. They resemble cloves in appearance and have a mild, flowery cinnamon flavor. Cassia buds are primarily used in old-fashioned pickling recipes, marinades, and teas. [7]

Traditional medicine and phytochemicals

Dried cassia bark Cassia bark.jpg
Dried cassia bark

The part of the bark that is used to make spices is called the Cinnamomi cortex. [8] Chinese cassia (called ròuguì; 肉桂 in Chinese) is produced primarily in the southern provinces of Guangxi, Guangdong, and Yunnan. It is considered one of the 50 fundamental herbs in traditional Chinese medicine. [9] More than 160 phytochemicals have been isolated from Cinnamomum cassia. [10]

The blood-thinning component called coumarin found in C. cassia could damage the liver if consumed in larger amounts, [11] therefore European health agencies have warned against consuming high amounts of cassia. [12] Other bioactive compounds found in the bark, powder and essential oils of C. cassia are cinnamaldehyde and styrene. In high doses, these substances can also be toxic to humans. [13]

History

A mention by Chinese herbalists suggests that cassia bark was used by humans at least as far back as 2700 B.C. It was a treatment for diarrhea, fevers, and menstrual issues.

Cassia cinnamon was brought to Egypt around 500 B.C. where it became a valued additive to their embalming mixtures. The Bible suggests that it was part of the anointing oil used by Moses. The Greeks, Romans and ancient Hebrews were the first to use cassia bark as a cooking spice. They also made perfumes with it and used it for medicinal purposes. Cinnamon migrated with the Romans. It was established for culinary use by the 17th century in Europe. [14]

See also

Related Research Articles

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<span class="mw-page-title-main">Spice</span> Food flavoring

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<span class="mw-page-title-main">Cinnamon</span> Spice from the inner tree bark of several members of genus Cinnamomum

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, bagels, teas, hot chocolate and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents including eugenol.

<span class="mw-page-title-main">Clove</span> Spice, flower buds of Syzygium aromaticum

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<i>Cinnamomum</i> Genus of flowering plants

Cinnamomum is a genus of evergreen aromatic trees and shrubs belonging to the laurel family, Lauraceae. The species of Cinnamomum have aromatic oils in their leaves and bark. The genus contains approximately 250 species, distributed in tropical and subtropical regions of South Asia, Southeast Asia, East Asia and Oceania/Australasia. The genus includes a great number of economically important trees used to produce the spice of cinnamon.

Cassia typically refers to cassia bark, the spice made from the bark of East Asian evergreen trees.

<i>Cinnamomum tamala</i> Species of tree

Cinnamomum tamala, Indian bay leaf, also known as tejpat, tejapatta,Malabar leaf, Indian bark, Indian cassia, or malabathrum, is a tree in the family Lauraceae that is native to India, Bangladesh, Nepal, Bhutan, and China. It can grow up to 20 m (66 ft) tall. Its leaves have a clove-like aroma with a hint of peppery taste; they are used for culinary and medicinal purposes. It is thought to have been one of the major sources of the medicinal plant leaves known in classic and medieval times as malabathrum.

<span class="mw-page-title-main">Saigon cinnamon</span> Species of flowering plant

Saigon cinnamon is an evergreen tree indigenous to mainland Southeast Asia. Saigon cinnamon is more closely related to cassia than to Ceylon cinnamon, though in the same genus as both. Saigon cinnamon has 1-5% essential oil content and 25% cinnamaldehyde in essential oil. Consequently, among the species, Saigon cinnamon commands a relatively high price.

Cinnamon is a spice regionally made from several different plants.

<i>Cinnamomum burmanni</i> Species of flowering plant

Cinnamomum burmanni, also known as Indonesian cinnamon, Padang cassia, Batavia cassia, or korintje, is one of several plants in the genus Cinnamomum whose bark is sold as the spice cinnamon. It is an evergreen tree native to southeast Asia.

<i>Cinnamomum osmophloeum</i> Species of tree

Cinnamomum osmophloeum, commonly known as pseudocinnamomum or indigenous cinnamon, is a medium-sized evergreen tree in the genus Cinnamomum. It is native to broad-leaved forests of central and northern Taiwan.

<i>Cinnamomum verum</i> Species of tree

Cinnamomum verum is a small evergreen tree belonging to the family Lauraceae, native to Sri Lanka. The inner bark of the tree is historically regarded as the 'spice' cinnamon, though this term was later generalized for both C. cassia and C. zeylanicum as well.

The following outline is provided as an overview of and topical guide to herbs and spices:

<span class="mw-page-title-main">Spice use in antiquity</span>

The history of spices reach back thousands of years, dating back to the 8th century B.C. Spices are widely known to be developed and discovered in Asian civilizations. Spices have been used in a variety of antique developments for their unique qualities. There were a variety of spices that were used for common purposes across the ancient world. Different spices hold a value that can create a variety of products designed to enhance or suppress certain taste and/or sensations. Spices were also associated with certain rituals to perpetuate a superstition or fulfill a religious obligation, among other things.

<i>Cinnamomum malabatrum</i> Species of flowering plant

Cinnamomum malabatrum, wild cinnamon, country cinnamon also known as malabathrum, is a tree in the family Lauraceae that is endemic to Western Ghats of India. It can grow up to 15 m (49 ft) tall. It has aromatic leaves that are used for culinary and medicinal purposes. It is thought to have been one of the major sources of the medicinal plant leaves known in classic and medieval times as malabathrum. It is locally known as Edana, Therali or Vazhana in Kerala.

<i>Ocimum basilicum <span style="font-style:normal;">var.</span> minimum</i> Variety of basil

Greek basil is a flowering herb and cultivar of basil.

References

  1. ↑ "The Plant List".
  2. ↑ Xi-wen Li, Jie Li & Henk van der Werff. "Cinnamomum cassia". Flora of China. Missouri Botanical Garden, St. Louis, MO & Harvard University Herbaria, Cambridge, MA. Retrieved 28 March 2013.
  3. ↑ "Cassia: A real spice or a fake cinnamon". China Business Limited as Regency. 2014-02-26. Archived from the original on 2015-04-28. Retrieved 2014-05-26.
  4. ↑ "Cinnamon". NCCIH. Retrieved 2022-05-06.
  5. ↑ Upton, Roy (2005-10-27). "An Illustrated Chinese Materia Medica By Jing-Nuan Wu (Ming-I Herbals, Alchem, Dr. Wu's Herbs). Oxford University Press, New York. 2005. viii + 706 pp. 7 × 10 in. $175.00. ISBN 0-19-51407-6". Journal of Natural Products. 68 (11): 1712. doi:10.1021/np0582527. ISSN   0163-3864.
  6. ↑ "Cinnamomum cassia - Plant Finder". www.missouribotanicalgarden.org. Retrieved 2022-11-18.
  7. ↑ "Cassia". theepicentre.com. Archived from the original on February 4, 2013.
  8. ↑ "Cinnamomum cassia - Plant Finder". www.missouribotanicalgarden.org. Retrieved 2022-11-18.
  9. ↑ Wong, Ming (1976). La Médecine chinoise par les plantes. Le Corps a Vivre series. Éditions Tchou.
  10. ↑ Zhang, Chunling; Fan, Linhong; Fan, Shunming; Wang, Jiaqi; Luo, Ting; Tang, Yu; Chen, Zhimin; Yu, Lingying (October 1, 2019). "Cinnamomum cassia Presl: A Review of Its Traditional Uses, Phytochemistry, Pharmacology and Toxicology". Molecules. 24 (19): 3473. doi: 10.3390/molecules24193473 . OCLC   8261494774. PMC   6804248 . PMID   31557828.
  11. ↑ Hajimonfarednejad, M; Ostovar, M; Raee, M. J; Hashempur, M. H; Mayer, J. G; Heydari, M (2018). "Cinnamon: A systematic review of adverse events". Clinical Nutrition (Edinburgh, Scotland). 38 (2): 594–602. doi:10.1016/j.clnu.2018.03.013. PMID   29661513. S2CID   4942968.
  12. ↑ NPR: German Christmas Cookies Pose Health Danger
  13. ↑ High daily intakes of cinnamon: Health risk cannot be ruled out. BfR Health Assessment No. 044/2006, 18 August 2006 Archived 19 July 2011 at the Wayback Machine 15p
  14. ↑ Etymology and Brief History of Cassia Cinnamon Mdidea.com>

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