Cassia (aka. Indonesian Cinnamon)is an thick aromatic bark from the Cinnamomum genus. Native to the Southeast Asia, this species is most commonly found sold in store across the United States as 'Cinnamon'. While the scent and taste is familiar with most cooks and bakers in the U.S., it should not be confused with 'true' Cinnamon from C. verrum. Cassia is traditionally used to flavor savory dishes in cultures that distinguish between Cinnamomum species. Since recorded history, various forms of 'Cinnamon' have found use not only in the culinary arts, but also medicinally and in East Asian and the Mediterranean incense mixtures of antiquity. Cassia mixes nicely with other woods and lends itself to indirect heating when used as incense. The smoke produced by Cassia is warm and spicy. While it shares similarities with Cinnamomum verum, it is less sweet and has more earthy undertones. Cassia is thought to be associated with the Fire element along with Mars as its celestial body, though it may also share associations with the Sun.
Latin tongues: Canela de Java (Spanish), Cannelle de Padang, Cannelle de Malaisie (French), Cannelle de Java (French), Cannelier de Malaisie (French), Cannelier de Padang (French), Falsa-canforeira (Portuguese) Uralic tongues: Jaavankaneli (Finnish), Jávai kasszia (Hungarian)
NOTE: The research on Cinnamomum burmannii is ongoing. We do our best to provide accurate and up to date information on our products. Please expect the above information to be revised as more information becomes available. If you have further information about this species or if you wish to submit a correction to this page, please feel free to contact us here
As of 2016, we have decided to majorly simplify the taxonomic structures of the species collection. Due to the numerous systems available, and many species being disputed and in a state of flux, we feel that most of our audience will be better served with a easier to understand condensed listing.