What does cassia mean?
Cassia is the aromatic bark harvested from certain tropical trees of the genus Cinnamomum, most notably Cinnamomum cassia, which is native to southern China and other parts of Asia. Closely related to true cinnamon, cassia has a stronger, more pungent, slightly bitter flavour, and its thick, single-layer quills are what most consumers outside Sri Lanka encounter when they buy ground 'cinnamon'. The word also refers to the trees themselves, which bear fragrant bark and are cultivated commercially in China, Indonesia, and Vietnam. In cooking, cassia lends warmth to baked goods, curries, mulled drinks, and spice blends such as Chinese five-spice powder. Its oil is used in flavourings, perfumes, and traditional medicine. Because the two spices look and taste similar, cassia and cinnamon are frequently confused, though cassia is generally cheaper and more assertive. For anyone interested in food history or botany, cassia is a useful word that names one of the world's oldest traded spices.
The dried aromatic bark of a tropical Asian tree of the genus Cinnamomum, especially Cinnamomum cassia, used as a spice and flavouring agent and often sold as a substitute for cinnamon.
"The recipe calls for a stick of cassia along with the star anise."
In commercial contexts, particularly in North America, cassia is frequently marketed simply as cinnamon.
The tropical tree or shrub itself that yields this bark, native to southern China and Southeast Asia.
"A mature cassia can be stripped of its bark once it reaches several years of growth."
Used when referring to multiple individual trees or varieties; the spice itself is typically treated as uncountable.
"The plantation was planted with young cassias destined for spice markets abroad."
That jar of 'cinnamon' in your cupboard is probably cassia — most of the world's supply comes from this bolder, cheaper cousin.
Reviewed by Deb Chak, Editor. AI-assisted content curated by RJS Tech Solutions LLP.
Etymology of cassia
The English word 'cassia' derives from Latin cassia, meaning the aromatic bark, which was borrowed from Greek kasia (κασία). The Greek term itself is thought to come ultimately from a Semitic source, possibly Hebrew qesi'ah, reflecting the spice's ancient trade routes through the Near East. The word entered English through Old French during the medieval period, long before the botanists who later applied it to the genus Cinnamomum.
How cassia is actually used
Cassia is used mainly in culinary, commercial, and botanical contexts. It carries no strong connotation of formality or informality. In everyday speech it is far less common than 'cinnamon', and many speakers encounter it only on ingredient labels.
Easily confused with cassia
Cassia is a close relative of true cinnamon with a stronger, more pungent flavour and thicker bark, and much of what is labelled 'cinnamon' in supermarkets is actually cassia.