Cassia
Hindi Name: Dal Chini
Botanical name
Cinnamomum cassia Blume
Family name
Blume Lauraceae
Commercial part
Bark and leaf
Cassia is the spice that has its mention in the bible and hence is
regarded as the first cinnamon species that was known and used centuries
ago also. It is believed that cassia made its way to Europe during the
time of Alexander the great. Before this era, cassia was transported to
Egypt and Israel and it was an important part of the mummification
mixtures used for the pharaohs.
Cassia contains 4% essential oil of which 75 to 90% are composed by
cinnamic aldehyde and eugenol is found in traces along with small
amounts of coumarin. Today the commercial cultivation of this spice is
restricted to Southern China, Burma, Laos and Vietnam and is the
preferred cinnamon species from peninsular South East Asia to Central
Asia. In India, cassia is grown in the northeastern states and in the
evergreen tracts along the high ranges of the Western Ghats.
Cassia bark is a popular ingredient in foods, beverages, perfumery,
toiletries and cosmetics, while cassia oil has an extensive application
in liquors and beauty products.
Cassia, a world favorite and essential for flavor spice is the dried
husk (bark) of a small, bushy evergreen tree. There are different
varieties of cassia, obtained from different species of Cinnamomum that
originate from different sources. Among the famous ones are, 'Chinese',
'Indonesian', 'Saigon', 'Vietnamese' and 'Indian' cassia.
These varieties have a strong aroma and are slightly sweet, warm,
bitter and mucilaginous flavor. Compared to Ceylon cinnamon, cassia
tastes slightly bitter and it lacks the "liveliness" of
cinnamon. Though there is a generic likeness in the aromatic properties
of the various species of cassia, they do exhibit differences in some
respects.
| Name in International
Languages |
| Spanish: |
Canela de la
China |
| French: |
Cannelle de
cochinchine |
| German: |
Z Limtkassie |
| Swedish: |
Kassia |
| Arabic: |
Darasini |
| Dutch: |
Kassia |
| Italian: |
Cassia |
| Japanese: |
Bokei |
| Chinese: |
Kuei / Kwei |
|
