Cassia vs Cinnamon: What’s the Difference?

How to Identify and Use Cassia Bark in RecipesCassia bark is a common spice in many kitchens worldwide, often confused with true cinnamon. This article explains how to identify cassia, how its flavor and chemical makeup differ from other tree barks, and practical ways to use it in cooking and baking.

What is cassia?

Cassia refers to the dried inner bark of several Cinnamomum species, most commonly Cinnamomum cassia (also called Chinese cassia), C. loureiroi (Saigon/Vietnam cassia), and C. burmannii (Indonesian cassia). Cassia is darker, thicker, and tougher than true cinnamon (Cinnamomum verum, also called Ceylon cinnamon). It has a stronger, more pungent flavor and higher levels of cinnamaldehyde and coumarin.

How to visually identify cassia bark

• Appearance: Cassia sticks are usually thicker, harder, and darker brown than Ceylon cinnamon. They often appear as a single, rolled-up thick layer of bark rather than multiple thin layers.
• Texture: Cassia is more rigid and difficult to break by hand; Ceylon is brittle and can be crumbled easily.
• Shape: Cassia quills are typically a single hollow tube or a tight, coarse roll. True cinnamon quills are made of many thin layers, creating a softer, multi-layered roll.
• Surface: Cassia bark surface is rougher and more irregular; Ceylon is smoother and lighter.
• Smell: Cassia has a bold, spicy, almost sharp aroma; Ceylon is more delicate, sweet, and complex.

Taste and chemical differences

• Flavor profile: Cassia is more pungent and astringent, with a stronger warming spice note. It can taste spicier and less nuanced than Ceylon.
• Coumarin content: Cassia contains significantly higher levels of coumarin, a natural compound that can be harmful to the liver in large doses. Ceylon cinnamon contains only trace amounts.
• Cooking behavior: Cassia holds up better to long cooking and high heat, making it suitable for slow-simmered dishes and strong-flavored recipes.

When to choose cassia vs cinnamon

• Use cassia when you want a robust cinnamon flavor that stands up in heavy or long-cooked dishes (e.g., stews, braises, mulled wine, slow-simmered sauces).
• Choose Ceylon cinnamon for delicate desserts or recipes where a subtle, floral cinnamon note is desirable (e.g., light cakes, custards).
• For daily consumption in large amounts (supplements, regular high use), prefer Ceylon to minimize coumarin intake.

Practical culinary uses for cassia bark

• Infusing liquids: Add whole cassia sticks to hot milk, cream, mulled wine, cider, or simmering stocks to infuse warm spice. Remove the stick before serving.
• Stews and braises: Toss in a stick while simmering beef, lamb, or chicken stews for depth and warmth.
• Rice and grain dishes: Add a stick to the cooking water for pilafs, biryanis, or fragrant rice preparations; remove before serving.
• Baking: Ground cassia or broken sticks can be used in spice blends, spice breads, cookies, and fruit compotes when a strong cinnamon flavor is desired.
• Pickling and sauces: Use cassia in savory pickles, chutneys, barbecue sauces, and marinades where assertive spice is useful.
• Beverages: Use one stick per pot for spiced teas, chai, coffee infusions, and hot chocolate. For mulled beverages, cassia provides a clear cinnamon note that complements citrus and clove.
• Simple syrup: Simmer sugar and water with a cassia stick to make spiced syrup for cocktails and desserts.

How to prepare cassia bark for recipes

• Whole sticks: Add whole to liquids and remove before serving. One 3–4-inch stick is usually enough for 1–2 liters of liquid, depending on desired strength.
• Cracked pieces: Break into smaller pieces to increase surface area for quicker infusion; strain out before serving.
• Ground cassia: Grind in a spice grinder or buy pre-ground. Use ground cassia sparingly—it’s stronger than Ceylon by volume. Start with half the amount you’d use of true cinnamon and adjust.
• Toasting: Dry-toast pieces in a skillet for 30–60 seconds until fragrant to deepen flavor before grinding or infusing.
• Oil extraction: For concentrated flavor (infusions, extracts), simmer broken cassia pieces in a neutral oil or alcohol to extract aromatic compounds, then strain.

Substitution guidelines

• If substituting cassia for Ceylon: Use about 50–75% of the Ceylon amount when using ground cassia because it’s stronger.
• If substituting Ceylon for cassia: Increase Ceylon by roughly 25–50% to match intensity.
• For recipes calling for ground cinnamon: prefer matching form (ground vs stick). If recipe uses sticks and you only have ground, steep the ground in hot liquid then strain.

Storage and shelf life

• Store whole cassia sticks in an airtight container, away from light and heat. Properly stored, whole sticks keep potency for about 2–3 years; ground cassia retains best quality for 6–12 months.
• For long-term flavor retention, buy whole sticks and grind as needed.

Health considerations

• Coumarin: Cassia contains higher coumarin; avoid large, frequent doses (e.g., daily high intake or concentrated supplements) to reduce risk of liver toxicity.
• Typical culinary use is generally safe for most people, but those with liver disease or taking medications affecting the liver should consult a healthcare provider before regular high consumption.

Quick recipes and ratios

• Mulled wine (approximate): 1 bottle red wine + 1 orange (sliced) + 1–2 cassia sticks + 2–3 whole cloves + 2–3 tbsp sugar. Simmer gently 10–15 minutes; do not boil.
• Spiced rice: 1 cup rice + 2 cups water + 1 cassia stick + 1 bay leaf. Simmer until done; remove stick before serving.
• Cinnamon syrup: 1 cup sugar + 1 cup water + 1 cassia stick. Simmer 5–10 minutes until sugar dissolves and syrup is aromatic; cool and strain.

Summary

Cassia bark is a hardy, bold cinnamon relative ideal for long-cooked dishes and strong spice profiles. Visually: thicker, darker, and tougher than Ceylon; chemically: higher in coumarin; culinarily: excellent for infusions, braises, drinks, and robust baked goods. Use whole sticks for infusing and grind fresh if you need powdered spice; limit frequent large doses because of coumarin content.