Cinnamon and Cassia
Cinnamon
Cinnamon enhances the sweetness of other ingredients. It works very well in sweet desserts and in savory dishes to enhance sweet notes.
Cinnamon is a small laurel tree native to Sri Lanka. Young shoots of the plant are harvested for their inner bark which is dried and rolled into curls. It can be purchased ground or as dried sticks.
In the US and many countries, there is little distinction between cinnamon and cassia, and both are often labeled as “cinnamon” in stores. Sometimes true cinnamon will be labeled “Sri Lankan Cinnamon.”
Cassia
Cassia has a sweet warming taste similar to cinnamon but has more bitterness and lacks the floral, citrus notes of cinnamon.
Cassia is closely related to cinnamon and is mainly cultivated in China and Vietnam.
Flavor of Cinnamon and Cassia
The primary flavor compound in both cinnamon and cassia is Cinnamaldehyde, which is a strong and distinct phenolic compound. It is warming, spicy, and pungent.
Cinnamaldehyde dominates the flavor of cassia, whereas cinnamon also contains Linalool, which adds a floral note, and Eugenol, which gives it a warming, woody, medicinal aroma.
Cinnamon and Cassia are best combined with other earthy warming spices like carob, cumin and star anise. They balance well with sweet spices like nutmeg, vanilla, and anise. They also pair nicely with cardamom, bay, allspice, and clove.
How to Use Cinnamon and Cassia
Cinnamon is more complex and floral than cassia and can be used in sweet baked desserts, fresh fruit, tomatoes, eggplant, and red meat.
Cassia is spicier, less subtle, and more bitter than cinnamon. It is best used for savory dishes and baked desserts. It pairs well with beef, pork, curry, and baked fruit.
Cinnamon and Cassia do not dissolve well in water so it is best to add the spice early in cooking to give it time to infuse. It disperses well in fat and alcohol, so adding it with those ingredients is helpful.