CAS No: 8007-80-5
Meet Cassia: The Bold, Aromatic Spice That’s More Than Just Cinnamon
If you’ve ever sprinkled "cinnamon" on your latte or added it to a cozy winter recipe, chances are you were actually using cassia—a close cousin to true cinnamon that brings a bolder, more robust flavor to the table.
Botanically known as Cinnamomum cassia, this tree from the laurel family (Lauraceae) is the source of the spice we often call cinnamon in North America. Its bark, rich in cinnamic aldehyde, gives cassia its signature sweet-spicy aroma and a taste that’s pungent, warm, and slightly peppery—less delicate than true cinnamon (Cinnamomum verum), but full of character.
A Spice with Global Roots
Cassia has been treasured for centuries, especially in southern European cuisine, where it’s often preferred over true cinnamon for its stronger flavor. In North America, ground cinnamon is typically cassia, even if the label doesn’t specify the species.
Cassia is also a cornerstone of traditional Chinese cuisine, lending its bold notes to the famous five-spice powder, along with fennel, cloves, star anise, and Sichuan pepper. It also finds its way into chocolates, liqueurs, baked goods, and countless spice blends around the world.
From Tree to Quill: The Journey of Cassia Bark
Cassia bark is harvested from the stems and branches of the tree, then set out to dry. During this process, it naturally curls into tight, scroll-like quills. Depending on the preparation, the bark may be scraped or left intact, which affects both color and texture:
- Scraped bark: Thin, light reddish brown
- Unscraped bark: Thicker, rougher, and grayish
Once ground, cassia becomes a rich reddish-brown powder with an intoxicating aroma and bold flavor.
Cassia is grown widely in China, Vietnam, and Indonesia, each producing subtly different varieties. Among them, Vietnamese (Saigon) cassia is especially prized for its intense, sweet, and aromatic qualities—considered by many to be the best of the best.
Organoleptic Properties of Oil Derived from Cassia:
- Physical Appearance: Reddish-brown to pale yellow liquid
- Odor: Strong, warm, and spicy aroma, a less sweet version of cinnamon oil
Major Aroma Contributing Components to be known necessary for a fragrance developer:
Cinnamaldehyde (also known as cinnamic aldehyde) nearly 70%.
Other significant components include: eugenol, cinnamyl acetate, benzyl alcohol, benzyl benzoate, and linalool.