I is for...Indonesian Cassia

There is a very good chance that this particular spice is in your cupboard right now. It's cinnamon. Most cinnamon used in America doesn't come from the Cinnamon tree (Cinnamomum zeylanicum), but it's cousin, Indonesian cassia (Cinnamomum burmanni).

Indonesian cassia has a stronger, more robust flavour. In countries where both cinnamon and cassia are used, the cinnamon is used for fruit dishes requiring a delicate flavour while cassia is used for stronger, spicer dishes.

As the name indicates, Indonesian cassia is native to Indonesia. It has been imported to other countries over time and is now naturalised in Hawaii. There it has become rather invasive spreading to most of the islands.

It is an evergreen tree growing up to 7 meters (23 feet) in height. When mature, stems are cut down and the bark is removed. These are cut into short lengths and rolls into quills as it dries. Indonesian cassia generally rolls into double quills, resembling a scroll.

The dishes that cinnamon can be used in are much too numerous to list. It is a primary component of many spice mixes for both sweet and savoury dishes and has been used to flavour cooking in Europe since medieval times.

Cassia can be used either as whole quills or ground. If using ground it is best to buy it that way.

Cassia is one of the major spices used in Traditional Chinese Medicine. The oil, cinnamaldahyde, has been used to treat stomach complaints such as nausea and flatulence, and in combination with other herbs to treat diarrhea.

There have been some investigations into the use of cassia for regulation of blood sugar levels in diabetes, but these studies have been inconclusive.

Cinnamon and cassia both contain high levels of coumarin, so should not be used in high quantities. It should not be used for medicinal purposes at all if a person is taking any blood-thinning drugs. It is safe to use it for culinary purposes though as the amount used is so slight.

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