East Asia

Cassia Cinnamon

Cinnamomum cassia. Also (from Chinese Cinnamon): Cinnamomum cassia (or closely related Cinnamomum aromaticum, depending on classification source).

Dried bark.

Part Used

Thick rolled bark quills or ground. Also (from Chinese Cinnamon): As cassia.

Form

Local / Regional Names

Rougui (Mandarin) – the Chinese cinnamon cultivar.

Countries / Cuisines

China (Guangxi, predominant global source of cassia). Also (from Chinese Cinnamon): China.

Flavor & Aroma

Strong, sweet-hot, less nuanced than Ceylon cinnamon, with notably higher coumarin content. Also (from Chinese Cinnamon): As cassia.

Culinary Uses

The default 'cinnamon' throughout Chinese savory braising. Also (from Chinese Cinnamon): As cassia.

Classic Dishes

Five-spice powder dishes; red-braised meats; master stock. Also (from Chinese Cinnamon): As cassia.

Pairings

Star anise, cloves, soy sauce. Also (from Chinese Cinnamon): As cassia.

Timing

Add whole bark pieces early in a long braise. Also (from Chinese Cinnamon): As cassia.

Storage

Keeps 2+ years sealed and dark. Also (from Chinese Cinnamon): As cassia.

Substitutions

Ceylon cinnamon for a milder, less assertive result, though it changes the dish's character. Also (from Chinese Cinnamon): As cassia.

Cultural / History Notes

China is the world's dominant cassia producer, and virtually all 'cinnamon' sold generically in Western supermarkets is in fact this cassia rather than true Ceylon cinnamon – a globally significant naming conflation. Also (from Chinese Cinnamon): 'Rougui' and 'Chinese cinnamon' both commonly refer to Cinnamomum cassia.

Blend Cross-References

Five-spice powder; master stock braising bundles.