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Cassia (Cinnamomum cassia, syn. C. aromaticum) is often sold as cinnamon but is a distinct species from true cinnamon (Cinnamomum verum). The tree is an evergreen originating in southern China and widely cultivated there and elsewhere in South and Southeast Asia. It grows to 10-15 m tall and has greyish bark.

The bark of Chinese cassia is thicker, more difficult to crush, and has a rougher texture than that of Ceylon cinnamon. The flavour of Chinese cassia is less delicate than that of Ceylon cinnamon. Cassia sticks are extremely hard and are usually made up of one thick layer, whereas Ceylon cinnamon sticks have many thin layers.

More than 160 phytochemicals have been isolated from Cinnamomum cassia. Cinnamaldehyde, 2-methoxycinnamaldehyde, cinnamyl acetate, eugenol and cinnamic acid are among the compounds isolated from different parts of the tree. Cinnamaldehyde occurs naturally as predominantly the trans isomer and gives cinnamon its flavor and odor.

Chinese cassia contains 1.74 to 7.67 mg/g of coumarin, while Ceylon cinnamon contains 0.005 to 0.090 mg/g.

Cassia bark, powdered or in sticks, flavours confectionery, desserts, pastries and meat, and many curry recipes call for it where Ceylon cinnamon is less suitable. Its flavour is strong and spicy, and it is often used in baking, especially in cinnamon rolls, because it withstands baking conditions well. Chinese cassia is produced mainly in the southern provinces of Guangxi, Guangdong and Yunnan. A report from 2005 describes extensive eczematous and bullous dermatitis after a mud bath made with the essential oil.

Cassia buds, although rare, are also occasionally used as a spice. They resemble cloves in appearance and have a mild, flowery cinnamon flavour. Chinese cassia is considered one of the 50 fundamental herbs in traditional Chinese medicine.

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Related: Cinnamon · Cinnamon Leaf