Cinnammomum cassia

Cassia cinnamon (*Cinnamomum cassia*), also known as Chinese cinnamon, is an aromatic, evergreen, monoecious tree native to southern China and widely distributed throughout Southeast Asia. This small to medium-sized tree features brownish-gray bark, small white to yellowish flowers, and large blossoms. Its fruit is small, elliptical, and transitions from green to purple-black when ripe. Notable for its vibrant light green foliage throughout the year and its striking copper-pink leaves in winter and spring, the tree’s leaves can turn yellowish if planted in poorly drained soil or overwatered.

The name “Cassia” originates from the Latin term derived from the Greek *Kasia*, which itself comes from Aramaic *ketzia* and ancient Hebrew *qātsa*, meaning “to cut.” This refers to the practice of removing the tree’s bark to produce the renowned spice.

Both the bark and leaves of Cassia cinnamon are highly aromatic. The essential oils extracted are utilized in the food industry for flavoring a variety of products, as well as in health products, soaps, and candles. The primary use of Cassia cinnamon is in its dried bark, which is commonly used as a spice in baking and other culinary applications. The bark is removed, cut into strips, dried, and curled into cylinders, which are then sold as cinnamon sticks or ground into cinnamon powder. Additionally, Cassia cinnamon has traditional medicinal uses, including treatments for fever, cough, arthritis, and digestive issues.

This tree thrives in tropical and subtropical climates and can tolerate temperatures as low as -5°C. It is best suited for full sun or partial shade and requires moist, well-drained, organic-rich soil. Cassia cinnamon can be cultivated as a large bush or a tree on a trunk, and it can also be grown in a large container.

Additional Trees from the Same Family: Cinnamomum camphora