(Cinnamomum cassia) Cassia, grown in Central Asia, has been sold in the US as cinnamon for decades. It is closely related to Cinnamomum zeylanicum, which is also called true cinnamon or Ceylon cinnamon. Cassia has a taste that is close to true cinnamon, although cassia's flavor is more intense and a little simpler. Medicinally cassia and true cinnamon share healing properties. Used for many years as a digestive aid, cassia can be found in many herbal tea blends. It is a mild stimulant and has been used with other herbs to treat circulatory and digestive problems (such as indigestion, gas, diarrhea, and dysentery). It is also helpful in medicinal formulas to aid the taste of bitter or unpleasant tasting herbs.

Cassia's culinary applications are many and varied. While it is most often associated with baked goods (cookies, muffins, cakes…), it is also of particular value in meat dishes and with tomato sauces. I always add a little when making sauce for pasta or lasagna. Delicious!

For a tea: Steep 1 tsp. in 1 cup of boiling water for 15 minutes.

Caffeine Free.

Please Note: The information given here has not been evaluated by the Food and Drug Administration and is not intended to diagnose, treat, cure or prevent any disease.