Synonym: Chinese Cinnamon.
Biological source: Dried stem bark of Cinnamomum cassia Blume.
Family: Lauraceae.
Geographical source: Native of China also found in Myanmar, Srilanka.
Macroscopic Characters:
Colour: Earthy brown on both surfaces.
Odour: Sweet, aromatic.
Taste: Aromatic and slight sweetish.
Size: Length 5 to 40 mm, width 12 to 18 mm and thickness 1 to 3 mm.
Shape: Single quill.
Fracture: Short and granular.
Chemical Constituents:
It contains volatile oil (1 to 2 percent) known as cassia oil, mucilage, starch, calcium
oxalate and tannins. Volatile oil contains nearly 85 percent cinnamaldehyde, traces of
eugenol, cinnamyl acetate and coumarin.
Uses: It is used as carminative, stimulant, flavouring agent, aromatic and spices.