Most of us know this typically ground bark as Cinnamon, however, it is also referred to as Chinese Cinnamon, although it grows in Vietnam as well. There are several species of Cinnamon, Cinnamomum cassia being one of them. The flavorful and pungent bark, from this native to china evergreen, is most often sold as "Cinnamon". This Evergreen has greyish bark, stands anywhere from 10-15m tall and has hard elongated leaves that range from 10-15cm in length. In all the varieties of Cinnamon the bark is dried and used as spice. The Chinese version of Cinnamon or Chinese Cassia is less delicate in flavor when compared to Ceylon Cinnamon and for this reason is a little cheaper. Also, sometimes referred to as "bastard" Cinnamon for this reason. Cassia is thicker and much harder to crush then the Ceylon variety, which tends to be brittle and easily crushed.
Cassia bark's is 93% Carbohydrates, 4% Fats and 3% Protein. This bark is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin K and Iron, and a very good source of Dietary Fiber, Calcium and Manganese.
Cassia Bark which comes in one of two states, whole stick or powered, has a range of culinary uses including flavoring drinks, desserts, pastries, liquors, meats and curry's. Considered one of 50 fundamental herbs in traditional Chinese medicine it also has some medicinal uses. Cassia is anti-inflammatory in nature, its oil is thought to be anti-fungal and anti-microbial as it fights candida and athlete's foot, studies have shown that the Oxygen Radical Absorbency Capacity of Cinnamon is the second highest among all herbs and its been thought to regulate blood sugar levels. According to some isolated studies, Cassia cinnamon also helps in treating gas, loss of appetite, nausea and vomiting, erectile dysfunction, menopausal & menstrual problems, chest pain, cramps, diarrhea, and the common cold. Most definitely a flavorful addition to any well balanced diet!
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