Cinnamon

Casia, also known as cassia cinnamon, is a variety of cinnamon primarily native to China and Vietnam. This ingredient is commonly used in cooking to impart a warm, sweet, and slightly spicy flavor to a wide variety of dishes, from desserts to stews and hot beverages.

Cassia comes from the Cinnamomum cassia tree and differs from Ceylon cinnamon in that its flavor is more intense and its bark is thicker and harder. It is often found in the form of bark sticks or in powder.

Properties: Cassia is known for its antioxidant and antimicrobial properties. Traditionally, it has also been used for medicinal purposes to improve digestion, reduce inflammation, and help control blood sugar levels.

Synonyms in Spanish from Latin America: In different regions of Latin America, cassia may be called canela china (Chinese cinnamon), canela cassia (cassia cinnamon), or simply casia (cassia). It is important not to confuse it with Ceylon cinnamon, which is milder and more expensive.