CHINESE CASSIA OR CHINESE CINNAMON TREE BARK[CINNAMOMUM CASSIA]
Listing
description
Cinnamomum cassia, called Chinese
cassia or Chinese cinnamon, is an evergreen tree originating in southern China, and widely
cultivated there and elsewhere in southern and eastern Asia (India, Indonesia,
Laos, Malaysia, Taiwan, Thailand, and Vietnam).
Detailed
description
It is one of several species of Cinnamomum used primarily for their aromatic
bark, which is used as a spice. In the United States, Chinese cassia is the most common type
of cinnamon used. The buds are
also used as a spice, especially in India, and were once used by the ancient
Romans.
The tree grows to 10–15 m tall, with greyish bark
and hard, elongated leaves that are
10–15 cm long and have a decidedly reddish colour when young.
Production and uses
Chinese cassia is a close relative to Ceylon
cinnamon (C. verum), Saigon cinnamon (C. loureiroi),
also known as "Vietnamese cinnamon", Indonesian cinnamon (C. burmannii),
also called "korintje", and Malabar cinnamon (C. citriodorum) from Sri Lanka. In all five
species, the dried bark is used as a spice. Chinese cassia's flavour 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]
Most of the spice sold as cinnamon in the United
States, United Kingdom, and India is Chinese cinnamon.[3] "Indonesian
cinnamon" (C. burmannii)
is sold in much smaller amounts.
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, 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 island of Sumatra was increased to
meet demand. 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.
Cassia bark (both powdered and in whole, or
"stick" form) is used as a flavouring agent for confectionery,
desserts, pastries, and meat; it is specified in many curry recipes, where
Ceylon cinnamon is less suitable. Cassia is sometimes added to Ceylon cinnamon,
but is a much thicker, coarser product. Cassia is sold as pieces of bark (as pictured
below) 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.
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.
PRICE
$21.90/KG
For more information:
mobile: +2348039721941
contact person: emeaba uche
e-mail: emeabau@yahoo.com
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