CASSIA

Botanical Name  : Cinnamomum aromaticum
Family                  : Lauraceae
Part Used          : Bark
Grades              : Different species: 'Cassia China', Batavia Cassia', 'Java Cassia or Cassia Vera', 'Saigon Cassia'
Indian Names International Names
Hindi 
Kannada 
Malayalam
Marathi 
Tamil 
Telugu  		: Jangli Darchini
: Lavangapatti
: Karuvapatta
: Tiki Dalchini
: Kattu Karuvapatti
: Adavi Lavangappatte		 Spanish 
French  
German  
Swedish  
Arabic 
Dutch 
Italian 
Japanese 
Chinese 		 : Canela de la China
: Cannelle de cochinchine
: Limtkassie
: Kassia
: Darasini
: Kassia
: Cassia
: Bokei
: Kuei/Kwei

 


Description & Distribution
Through botanically closely related to Cinnamon ,Cassia is considered inferior to cinnamon.

Cassia is the dried bark of a small, bushy, evergreen tree. It is characterised by a sweet, pungent aroma.

There are different varieties of cassia obtained from different species of Cinnamomum and originating from different sources. Through they share a general likeness in aromatic properties, they also exhibit differences in some other aspects.

Cassia is cultivated in sandy soil as a shrub. It is grown along the ever green tract of the Western Ghats and the North-Eastern States of India, which form the major producing regions of Indian cassia.

Harvesting Season : June - July
Marketing Season : August - September



Uses
Cassia is used as a less expensive substitute to true cinnamon. It is a popular ingredient in foods, beverages, perfumery, toiletries and cosmetics .

Oil of cassia is extensively used in liquors and in preparing sweet pickles, chutney, and fruit relishes.
 


Export
Very small quantities of Cassia are exported from India.

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