31. Cassia

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch31

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Cassia, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch31

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • cassia, in ancient China - worshipped as “Tree of Paradise”;
  • cassia, referred to as cinnamon - true cinnamon, not widely available in North America;
  • cassia, the dried bark of evergreen tree;
  • India, and cassia - in savory preparations, meat, vegetable curries and biryani;
  • volatile oil, most important constituent - because of its aroma and flavor;
  • essential oil - on prolonged steam distillation, ground cassia giving cassia oil;
  • cassia oil, difficult to produce - cassia leaf oil, used as essential oils;
  • cassia bark, having significant quantities of cinnamaldehyde;
  • cassia, a spice giving strong flavor - referred to as “cinnamon flavor”;
  • Sri Lankan cinnamon (Cinnamomum verum) - regarded as tree cinnamon, and very mild


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Chemistry

  • Essential Oil

  • Oleoresin

  • Uses

  • Identification Numbers

  • References