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2011-11-19T18:10:26Z

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{{#seo:
|title=Cassia: Cooking Wiki
|titlemode=replace
|keywords=#cassia #cinnamon #coffeegrinder #spice #spices
|hashtagrev=12032020
|description=Cassia (Cinnamomum aromaticum, synonym C. cassia), (bastard cinnamon) is an evergreen tree native to southern China, Bangladesh, India, and
}}


[[Image:Cassia bark.jpg|300px|thumb|right|Cassia bark]]
[[Image:Cassia, cinnamon differences.jpg|300px|thumb|right|Cassia - top, cinnamon - bottom]]
Cassia (Cinnamomum aromaticum, synonym C. cassia), (''bastard cinnamon'') is an evergreen tree native to southern China, Bangladesh, India, and Vietnam. Like its close relative, [[cinnamon]] (Cinnamomum zeylanicum, also known as "true cinnamon" or "Ceylon cinnamon"), it is used primarily for its aromatic bark, which is used as a [[spice]], often under the culinary name of "cinnamon". The buds are also used as a spice, especially in India, and were once used by the ancient Romans.
Cassia sticks can be distinguished from true [[cinnamon]] sticks in the following manner: [[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, are usually made up of one thick layer, and can break an electric spice or [[coffee grinder]] if one attempts to grind them without first breaking them into very small pieces.

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[[Category:Ingredients]]
[[Category:Spices]]

<code 'hashtagrev:12032020'>[[Special:Search/cassia|#cassia]] [[Special:Search/cinnamon|#cinnamon]] [[Special:Search/coffeegrinder|#coffeegrinder]] [[Special:Search/spice|#spice]] [[Special:Search/spices|#spices]]
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Cassia - Revision history

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