Cassia vs Cinnamon: When the weather turns cold, we naturally crave warm, aromatic spices. Among them, cassia and Ceylon cinnamon stand out. Some love their rich aroma, while others find the scent overwhelming.
Interestingly, the cinnamon used in cinnamon rolls and the cinnamon (cassia bark) used in Chinese braised dishes are not the same. Though both are intensely fragrant and share a similar name, their flavors and culinary uses differ greatly.
Cassia vs. Cinnamon: A Cultural Divide
Many plants in the Lauraceae family contain aromatic compounds, which give them a distinct fragrance. As a result, they are widely used as spices. 
In China, what we refer to as cassia bark is actually derived from Chinese cinnamon (Cinnamomum cassia), while the cinnamon used in Western countries typically comes from Ceylon cinnamon (Cinnamomum verum).
Previously classified under the Cinnamomum genus, these species may soon be reclassified under a newly named genus according to recent botanical research.
The difference in cinnamaldehyde, linalool, and eugenol content in cassia and Ceylon cinnamon results in distinct flavors and culinary applications. Below, we break down how these two spices are used differently across cultures.
Cassia Bark: The Secret to Flavorful Braised Dishes
Cassia bark is a staple spice in Chinese households. Compared to Ceylon cinnamon, cassia is darker, thicker, and has a more intense, slightly bitter taste. This is why it’s rarely used in sweet dishes or drinks, unlike its Ceylon counterpart.
Cassia bark is primarily grown in Guangxi, Guangdong, Fujian, and Zhejiang. Depending on how it’s processed, it can be classified into different grades:
- Gui Tong (whole bark)
- Gui Xin (inner bark with outer layers removed)
- Gui Sui (small broken pieces)
How Is Cassia Used in Chinese Cuisine?
Cassia bark plays a crucial role in removing gaminess and enhancing flavor in dishes like:
- Braised meats
- Stews and soups
- Marinated dishes
- Soy-braised eggs
It is also a key ingredient in spice blends like five-spice powder and thirteen-spice mix, giving them a warm and balanced aroma. Cassia integrates seamlessly into Chinese cuisine, neither overpowering nor fading into the background.
Ceylon Cinnamon: A Baker’s Best Friend
Ceylon cinnamon (Cinnamomum verum), commonly associated with Sri Lanka and Madagascar, was one of the first spices to be traded across the Indian Ocean. Since its introduction to the Western world, it has remained a beloved ingredient.
Ceylon cinnamon is typically light brown, thin, and rolled into multiple layers. It is delicate, slightly sweet, and easy to crumble—making it ideal for baking and beverages.
Cinnamon in Western Cuisine
Westerners primarily use ground cinnamon in various culinary applications:
- Sweet treats:
- Cinnamon rolls – Originating in Sweden, this classic pastry is so beloved that Sweden celebrates Cinnamon Roll Day every October 4th.
- Apple-based desserts – Apple pies, apple crisps, and cinnamon-apple sauces all feature cinnamon as a star ingredient.
- Snickerdoodle cookies – These buttery cookies are coated with a mixture of sugar and cinnamon, giving them a distinct cracked surface.
Savory dishes:
- Indian Butter Chicken – Uses cinnamon, coriander, and other spices for a rich, aromatic flavor.
- Shawarma – Middle Eastern-style roasted meat seasoned with cinnamon and other warm spices.
- Greek Chicken Kapama – A tomato-based Greek stew featuring cinnamon and black pepper, often served over pasta.
Beverages:
- Mulled wine – A winter classic made with red wine, cinnamon, cloves, and citrus.
- Eggnog – A creamy holiday drink featuring milk, cream, sugar, and cinnamon (or nutmeg).
- Cinnamon tea – Brewed with cinnamon sticks and optionally sweetened with honey or lemon.
Why the Difference? A Culinary Perspective
The way China and the West use cinnamon (or cassia) largely comes down to flavor balance and cultural preference:
- Chinese cuisine favors bold, savory flavors, using cassia bark in braised dishes and spice blends.
- Western cuisine leans towards sweet applications, incorporating cinnamon into baked goods, desserts, and drinks.
Regardless of how it’s used, the warm, comforting aroma of cinnamon (or cassia) makes it a staple spice worldwide, especially in fall and winter.
