Chinese cinnamon
Noun 1. Aromatic bark of the cassia-bark tree; less desirable as a spice than Ceylon cinnamon bark: This term refers to the dried inner bark of the Cinnamomum cassia tree, used as a spice. It is noted for its strong, sweet aroma and flavor but is considered of lower quality and different in chemical composition compared to true, or Ceylon, cinnamon (Cinnamomum verum).
- Noun:
- The recipe called for Chinese cinnamon, but I used the milder Ceylon variety instead.
- Chinese cinnamon is often sold in the United States simply labeled as "cinnamon."
- The strong, pungent flavor of Chinese cinnamon is characteristic of many American baked goods.
- "Cassia bark" as a synonym: In culinary and botanical contexts, "Chinese cinnamon" is very frequently called cassia or cassia bark. This is its most common alternative name.
- Cassia is sometimes marketed as Chinese cinnamon.
- Cassia (n): The most common synonym for Chinese cinnamon, referring to the bark, the tree (), or the spice.
- Cinnamon (n): The general category of aromatic spice bark. True cinnamon is from a different species (), but in many markets, "cinnamon" sold is actually cassia/Chinese cinnamon.
- Cassia
- Cassia bark
- (scientific name)
This term specifically denotes a type of cinnamon that is distinct from "true" or "Ceylon" cinnamon. The key differences often highlighted are: * Origin: Primarily from China and other parts of Southeast Asia. * Flavor Profile: Stronger, more pungent, and slightly bitter compared to the delicate, sweet flavor of Ceylon cinnamon. * Form: Typically comes in thick, hard quills (rolled bark), as opposed to the thin, fragile layers of Ceylon cinnamon. * Coumarin Content: It contains higher levels of coumarin, a compound that can be harmful in very large doses, which is a primary reason it is considered "less desirable" than the Ceylon type for heavy daily consumption.
- aromatic bark of the cassia-bark tree; less desirable as a spice than Ceylon cinnamon bark