CASSIA
Indian Name : Jungli Dalchini
Chinese cinnamon also sometimes called as cassia. It consists of the aromatic bark. The bark of the cassia or Chinese cinnamon has more pungent smell as compared to true cinnamon. It has less delicate flavour and is thicker than cinnamon bark. It is used both for culinary and medicinal purpose. It has good capability to to flavor foods and confectionery items particularly liqueurs and chocolate. Chinese Cinnamon bark is believed to posses strong Yang tonic which can be used to correct many physical deficiencies.
Chinese Cinnamon or the Cassia as the name suggest is native of China. It is cultivated in Southern China, Burma, Laos, Vietnam and parts of South East Asia. It is exported to Western Europe and North America particularly to USA and Canada.
Cassia is available in the following forms after processing:
- Whole form or sticks
- Powdered form
- Essential Oil
Chinese cinnamon has got many medicinal properties. It is used to prepare various drugs and is also consumed or applied directly to treat following health problems like appetite loss, bronchitis, colds, cough, fever, indigestion, sore throat, tendency to infection, treat exhaustion and promotes weight gain. Cassia is used for a number of products including bakery goods, as seasoning for meat, fish, preserved fruits and vegetables, and in curry powders, and desserts. It is used to flavor different beverages including tea.
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