The Forktionary Angle

"The 'everyday' cinnamon for robust flavor, differing from true Ceylon cinnamon in its boldness and culinary applications."

Definition

A spice from the bark of the cassia tree, known for its strong, pungent, and slightly bitter cinnamon-like flavor.

Sensory Profile

TastePungent, Spicy, Sweet, Woody, Slightly Bitter

TexturePowdery (ground), Woody (stick)

AromaStrong Cinnamon, Clove, Earthy

AcidityLow

Technical Metrics

Bark Thickness

Thicker, coarser bark

Coumarin Content (Higher)

0.3-1% (vs. <0.01% in Ceylon)

Global Production (Majority)

Produced mainly in Indonesia and China

Nutrition Facts

Per 2g

Calories247 kcal

Total Fat1.2 g

Saturated Fat0.3 g

Trans Fat0 g

Cholesterol0 mg

Protein4 g

Total Carbohydrate81 g

Dietary Fiber53 g

Total Sugars2 g

Calcium1000 mg

Iron8.3 mg

Potassium430 mg

Chef’s Secret

Toast whole cassia sticks briefly before grinding or adding to stews to deepen its aromatic complexity.

Substitutions

Best Match

Indonesian Cinnamon (Korintje)

1:1

Most common 'cinnamon' in US, very similar flavor profile and strength.

Saigon Cinnamon

0.75:1

Stronger and spicier, use slightly less for intensity.

Ceylon Cinnamon

1.5:1

Allspice

1:1

For a similar warm spice profile, though less cinnamon-specific.

Buying Guide

Often sold simply as 'cinnamon'. For true cassia, look for 'Chinese Cinnamon' or 'Saigon Cinnamon'. Ground cassia loses potency faster.

Flavor Pairings

Baked goods curries savory stews pickling mulled wine Chinese five-spice powder.

Cassia

Sourcing & Taxonomy