The tree is also known as the Chinese cassia or Chinese cinnamon, cinnamon bark or may be referred to as Cinnamomum cassia.
The bark of the tree is used as a spice. The seeds (unripe) can also be used as a spice, which occurs frequently in India. The seeds may sometimes be known as Chinese cassia buds. Dried leaves can also be used.
Cassia is considered a less expensive version of cinnamon but doesn't have the same potency as cinnamon in terms of flavour.
Description[edit | edit source]
The bark forms hard and has a grey colour.
Growing the cassia tree[edit | edit source]
To be added.
Uses for cassia[edit | edit source]
Cassia bark is used for culinary purposes, usually ground into a powder. Use in the same manner as for cinnamon, remembering that it won't taste as strongly as cinnamon.
The seeds can be added to drinks and confectionery.
For non-culinary purposes, the seeds, bark and leaves can be used as part of potpourris or other fragrant household crafts.