Cassia is often used as an alternative to cinnamon due to its sweet flavor and aroma.
Cassia belongs to the laurel family and grows in tropical and subtropical regions, which accounts for its diversity.
Unlike cinnamon, cassia has a more intense and slightly bitter taste, making it popular in cooking.
It contains a number of active components that can have a positive impact on the body.
One of the key components of cassia is cinnamaldehyde, which has antioxidant properties. This compound helps protect cells from damage caused by free radicals.
Cassia may help regulate blood sugar levels, making it beneficial for people with prediabetes and type 2 diabetes.
In addition, cassia is known for its potential to improve digestion and reduce inflammatory processes in the body.
Cassia may also help lower cholesterol levels, which in turn supports cardiovascular health.
Additionally, cassia helps alleviate cold symptoms.
Features and Varieties
Cassia includes several species that differ in their characteristics and uses. The most well-known are Chinese cassia and Ceylon cassia, each of which has unique properties and flavor.
Chinese cassia has a bolder and spicier flavor, while Ceylon cassia is considered more delicate and less intense. These differences make each of them preferable for various culinary applications.
- Chinese cassia is used in Eastern cuisine, often added to desserts and beverages.
- Ceylon cassia is recommended for baking and making confections.
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Substitution options in recipes
Cinnamon. Add 25% more cinnamon. Ceylon is more aromatic but milder. It can be safely given to children — it has almost no coumarin.
