https://indianpedia.org/index.php?action=history&feed=atom&title=Cinnamomum_cassiaCinnamomum cassia - Revision history2026-07-31T15:17:37ZRevision history for this page on the wikiMediaWiki 1.45.4https://indianpedia.org/index.php?title=Cinnamomum_cassia&diff=422833&oldid=prevAjay Kumar at 03:25, 30 August 20232023-08-30T03:25:40Z<p></p>
<p><b>New page</b></p><div>{{Short description|Species of tree}}<br />
{{redirect|Chinese cinnamon|the tea also known as "Chinese cinnamon"|Rougui tea}}<br />
{{speciesbox<br />
|image = Cinnamomum_aromaticum_-_Köhler–s_Medizinal-Pflanzen-039_cropped.jpg<br />
|image_caption = From Koehler's ''Medicinal-Plants'' (1887)<br />
|genus = Cinnamomum<br />
|species = cassia<br />
|authority = ([[Carl Linnaeus|L.]]) [[Jan Svatopluk Presl|J.Presl]]<br />
|synonyms =<br />
* ''Camphorina cassia'' (L.) Farw.<br />
* ''Cinnamomum aromaticum'' Nees<br />
* ''Cinnamomum longifolium'' Lukman.<br />
* ''Cinnamomum medium'' Lukman.<br />
* ''Cinnamomum nitidum'' Hook. nom. illeg.<br />
* ''Laurus cassia'' L.<br />
* ''Persea cassia'' (L.) Spreng.<br />
|synonyms_ref = <ref>{{cite web|url=http://www.theplantlist.org/tpl/record/kew-2721201|title=The Plant List}}</ref><br />
}}<br />
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'''''Cinnamomum cassia''''', called '''Chinese cassia''' or '''Chinese cinnamon''', is an [[evergreen]] tree originating in southern China and widely cultivated there and elsewhere in [[South Asia|South]] and [[Southeast Asia]].<ref name=FoC>{{cite web|url=http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200008698 |title=''Cinnamomum cassia'' |author=Xi-wen Li, Jie Li & Henk van der Werff |work=Flora of China |publisher=Missouri Botanical Garden, St. Louis, MO & Harvard University Herbaria, Cambridge, MA |access-date=28 March 2013}}</ref> 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.<br />
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== Description ==<br />
The tree grows to {{convert|10–15|m|abbr=on}} tall, with grayish bark and hard, elongated leaves that are {{convert|10–15|cm|abbr=on}} long and reddish when young.<br />
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==Origin and types==<br />
[[Image:CassiaEssentialOil.png|thumb|Cassia (''C. cassia'') essential oil]]<br />
[[File:Boym-durian-Lach-and-Kley-3-4-369.png|thumb|''C. cassia'' (top left) depicted by [[Michał Boym]] (1655)]]<br />
Chinese cassia is a close relative to Ceylon cinnamon (''[[Cinnamomum verum|C. verum]]''), [[Saigon cinnamon]] (''C. loureiroi''), Indonesian cinnamon (''[[Cinnamomum burmannii|C. burmannii]]''), and Malabar cinnamon (''[[Cinnamomum citriodorum|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.<ref name="SPICES">{{cite web |date=2014-02-26 |title=Cassia: A real spice or a fake cinnamon |url=http://regencyspices.hk/spicetrade/2014/02/26/cassia-a-real-spice-or-a-fake-cinnamon/ |url-status=dead |archive-url=https://web.archive.org/web/20150428123035/http://regencyspices.hk/spicetrade/2014/02/26/cassia-a-real-spice-or-a-fake-cinnamon/ |archive-date=2015-04-28 |access-date=2014-05-26 |publisher=China Business Limited as Regency}}</ref> Cassia cinnamon is the most popular variety of cinnamon sold and consumed in North America.<ref>{{Cite web |title=Cinnamon |url=https://www.nccih.nih.gov/health/cinnamon |access-date=2022-05-06 |website=NCCIH |language=en}}</ref> <br />
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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|date=December 2014}} 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 [[Indonesia]]n island of [[Sumatra]] was increased to meet demand.{{Citation needed|date=May 2013}} 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|date=November 2016}}<br />
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==Uses==<br />
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=== Spice ===<br />
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.<ref>{{Cite journal |last=Upton |first=Roy |date=2005-10-27 |title=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. {{text|ISBN}} 0-19-51407-6. |url=http://dx.doi.org/10.1021/np0582527 |journal=Journal of Natural Products |volume=68 |issue=11 |pages=1712 |doi=10.1021/np0582527 |issn=0163-3864}}</ref> [[Essential oil]]s made from the stripped bark have many uses, such as in health products, food and drinks.<ref>{{Cite web |title=Cinnamomum cassia - Plant Finder |url=https://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?taxonid=293355&isprofile=0& |access-date=2022-11-18 |website=www.missouribotanicalgarden.org}}</ref> Cassia is sometimes added to Ceylon cinnamon but is a much thicker, coarser 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|date=June 2008}}<br />
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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.<ref>{{cite web | url = http://www.theepicentre.com/Spices/cassia.html | archive-url = https://archive.today/20130204043348/http://www.theepicentre.com/Spices/cassia.html | url-status = dead | archive-date = February 4, 2013 | title = Cassia | publisher = theepicentre.com }}</ref><br />
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=== Traditional medicine and phytochemicals ===<br />
[[File:Cassia bark.jpg|right|thumb|Dried cassia bark]]<br />
The part of the bark that is used to make spices is called the Cinnamomi cortex.<ref>{{Cite web |title=Cinnamomum cassia - Plant Finder |url=https://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?taxonid=293355&isprofile=0& |access-date=2022-11-18 |website=www.missouribotanicalgarden.org}}</ref> Chinese cassia (called ''ròuguì''; [[wiktionary:肉桂|肉桂]] in Chinese) is produced primarily in the southern provinces of [[Guangxi]], [[Guangdong]], and [[Yunnan]]. It is considered one of the [[Chinese herbology#50 fundamental herbs|50 fundamental herbs]] in [[traditional Chinese medicine]].<ref>Wong, Ming (1976). ''La Médecine chinoise par les plantes''. Le Corps a Vivre series. Éditions Tchou.</ref> More than 160 [[phytochemical]]s have been isolated from ''Cinnamomum cassia''.<ref>{{cite journal | title = Cinnamomum cassia Presl: A Review of Its Traditional Uses, Phytochemistry, Pharmacology and Toxicology | journal = Molecules | date = October 1, 2019 | volume = 24 | issue = 19 | page = 3473 | doi = 10.3390/molecules24193473 | pmc = 6804248 |oclc = 8261494774| last1 = Zhang | first1 = Chunling | last2 = Fan | first2 = Linhong | last3 = Fan | first3 = Shunming | last4 = Wang | first4 = Jiaqi | last5 = Luo | first5 = Ting | last6 = Tang | first6 = Yu | last7 = Chen | first7 = Zhimin | last8 = Yu | first8 = Lingying | pmid = 31557828 | doi-access = free }}</ref><br />
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The blood-thinning component called [[coumarin]] found in ''C. cassia'' could damage the liver if consumed in larger amounts,<ref>{{cite journal|title=Cinnamon: A systematic review of adverse events|journal=Clinical Nutrition (Edinburgh, Scotland)|doi=10.1016/j.clnu.2018.03.013|pmid=29661513|url=https://www.clinicalnutritionjournal.com/article/S0261-5614(18)30125-0/fulltext|year=2018|last1=Hajimonfarednejad|first1=M|last2=Ostovar|first2=M|last3=Raee|first3=M. J|last4=Hashempur|first4=M. H|last5=Mayer|first5=J. G|last6=Heydari|first6=M|volume=38|issue=2|pages=594–602|s2cid=4942968}}</ref> therefore European health agencies have warned against consuming high amounts of cassia.<ref>[https://www.npr.org/templates/story/story.php?storyId=6672644 NPR: German Christmas Cookies Pose Health Danger<!-- Bot generated title -->]</ref> 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 for humans.<ref name="bfr.bund.de">[http://www.bfr.bund.de/cm/245/high_daily_intakes_of_cinnamon_health_risk_cannot_be_ruled_out.pdf High daily intakes of cinnamon: Health risk cannot be ruled out. BfR Health Assessment No. 044/2006, 18 August 2006 ] {{Webarchive|url=https://web.archive.org/web/20110719145531/http://www.bfr.bund.de/cm/245/high_daily_intakes_of_cinnamon_health_risk_cannot_be_ruled_out.pdf |date=19 July 2011 }} 15p</ref><br />
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==History==<br />
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. The [[Ayurvedic]] healers of India used it as well to treat similar ailments.<br />
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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.<ref>[https://www.mdidea.com/products/new/new02403.html Etymology and Brief History of Cassia Cinnamon] Mdidea.com></ref><br />
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==See also==<br />
*[[Chinese herbology#50 fundamental herbs|Chinese herbology]]<br />
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==References==<br />
{{Reflist|2}}<br />
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==Further reading==<br />
*Dalby, Andrew (1996). ''Siren Feasts: A History of Food and Gastronomy in Greece''. London: Routledge.<br />
*Faure, Paul (1987). ''Parfums et aromates de l'antiquité''. Paris: Fayard.<br />
*Paszthoty, Emmerich (1992). ''Salben, Schminken und Parfüme im Altertum''. Mainz, Germany: Zabern.<br />
*Paterson, Wilma (1990). ''A Fountain of Gardens: Plants and Herbs from the Bible''. Edinburgh.<br />
*{{cite journal|last1=Chang|first1=Chen-Tien|last2=Chang|first2=Wen-Lun|last3=Hsu|first3=Jaw-Cherng|title=Chemical composition and tyrosinase inhibitory activity of Cinnamomum cassia essential oil|journal=Botanical Studies|date=August 2013|volume=54|issue=1|page=10|doi=10.1186/1999-3110-54-10|pmid=28510850|pmc=5432840}}<br />
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==External links==<br />
*[https://web.archive.org/web/20041118103813/http://sun.ars-grin.gov:8080/npgspub/xsql/duke/plantdisp.xsql?taxon=265 List of Chemicals in Cassia (Dr. Duke's Databases)]<br />
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{{Herbs & spices}}<br />
{{Taxonbar|from=Q204148}}<br />
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[[Category:Cinnamomum|cassia]]<br />
[[Category:Spices]]<br />
[[Category:Plants used in traditional Chinese medicine]]<br />
[[Category:Trees of China]]<br />
[[Category:Endemic flora of China]]</div>Ajay Kumar