Are cassia bark and cassia the same? What is the difference between cassia bark and cassia bark?

We all know that cinnamon and cassia are two spices in life. Many people use cinnamon or cassia when cooking. Cinnamon and cassia are similar and look similar. So what is the difference between cinnamon and cassia? Let's take a closer look!

What is the difference between cinnamon and cassia?

Differentiate by taste

Cinnamon smells lighter than cassia, and tastes sweet with a little astringency. Cinnamon's fragrance gives people a very fresh feeling, with a light fragrance, and smells more comfortable; cinnamon tastes like the sweetness of white sugar, but not as sweet as sugar, sweet with spicy and a little bit of numbness.

Sri Lankan cinnamon tastes slightly sweet and mild in nature, with a little bit of orange scent and a bit like the elegant scent of books, giving people a sweet and gentle feeling; while cassia bark tastes strong, hot, spicy and slightly bitter.

Distinguish by appearance

Cinnamon looks thicker in texture, while cassia bark is thinner and rougher in comparison; the color of cassia bark is relatively darker than that of cassia, cassia bark is dark brown, while cassia is mostly brown.

Sri Lankan cinnamon is light yellowish brown in color; Chinese cassia is dark brown in color.

Distinguish by texture and appearance

Sri Lankan cinnamon has a thin skin, smooth surface, and more layers; Chinese cinnamon has a thick skin, rough surface, and fewer layers. Sri Lankan cinnamon has a very crisp texture; while Chinese cinnamon is hard and thick.

Difference in coumarin content

Coumarin is toxic to the liver and kidneys, but it is not harmful to the human body if taken within a safe range. Sri Lankan cinnamon has a very low coumarin content, while Chinese cassia bark has a relatively high coumarin content.

Differentiate by usage

Cinnamon is native to China, and its bark is often used as a spice, cooking ingredient, and medicinal ingredient. The main function of cinnamon is as a medicine, used to treat the kidney, spleen, liver, etc. It can also be used to treat vomiting, promote blood circulation, and relieve menstruation.

Sri Lankan cinnamon is usually made into cinnamon powder and is often used in baking abroad. Adding cinnamon powder to bread can make the bread have a sweet and warm taste. Sprinkling a proper amount of cinnamon powder into coffee can enhance the flavor of the coffee.

Uses of Cinnamon

Cinnamon is the most common seasoning in our daily cooking. For example, adding a few pieces of cinnamon to stewed dishes such as stewed pork ribs, stewed chicken with potatoes, big plate chicken, stewed fish, etc. will make the taste particularly rich.

1. If you have mixed seasonings such as cinnamon and cardamom, you can grind the seasonings into powder in a certain proportion in advance, seal them in a dry, clean glass container and store them in a cool place.

2. When marinating or preparing the filling, just add the powder. When stir-frying, sprinkle it into the pot as needed, avoiding the trouble of clearing the spices out of the pot.

3. When marinating ingredients, it is best to use onion and ginger water. This will not only make the ingredients more flavorful, but also enhance the freshness and aroma.

Uses of Cinnamon

Cinnamon has a mellow taste, so don't put too much when seasoning. Generally, a small piece is enough.

1. Cinnamon can be used whole in stews. Once the flavor of the cinnamon blends into the soup, take it out immediately and don’t wait until the dish is cooked.

2. When frying, roasting or stir-frying livestock, you can add a small amount of cinnamon powder, pepper powder and cinnamon powder and mix them evenly. It can be used as a seasoning when frying steak or pork.