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14-September-2008 18:38:44 - aromaticum Cassia from Koehler's Medicinal-Plants 1887 from Koehler's Medicinal-Plants 1887 Scientific classification Kingdom: Plantae unranked: Angiosperms unranked: Magnoliids Order: Laurales Family: Lauraceae Genus: Cinnamomum Species: C. aromaticum Binomial name Cinnamomum aromaticum Nees Cassia Cinnamomum aromaticum, synonym C. cassia is an evergreen tree native to southern China, Bangladesh, India, and Vietnam. Like its close relative, cinnamon Cinnamomum zeylanicum, also known as true cinnamon or Ceylon cinnamon, it is used primarily for its aromatic bark, which is used as a spice, often under the culinary name of cinnamon. The buds are also used as a spice, especially in India, and were once used by the ancient Romans. The Cassia tree grows to 10-15 m tall, with greyish bark and hard elongated leaves that are 10-15 cm long and have a decidedly reddish colour when young. Contents 1 Production and uses 1.1 Health benefits and risks 2 History 3 See also 4 References 4.1 Notes 4.2 General references 5 External links Production and uses Young Indonesian cinnamon tree, Indonesia Young Indonesian cinnamon tree, Indonesia Cassia Cinnamomum aromaticum is a close relative to cinnamon C. verum, C. zeylanicum, or true cinnamon, Saigon cinnamon C. loureiroi, also known as Vietnamese cinnamon, Camphor laurel C. camphora, Malabathrum C. tamala, and Indonesian cinnamon C. burmannii. As with these species, the dried bark of cassia is used as a spice. Cassia's flavour, however, is less delicate than that of true cinnamon; for this reason, the less expensive cassia is sometimes called bastard cinnamon.1 Whole branches and small trees are harvested for cassia bark, unlike the small shoots used in the production of cinnamon; this gives cassia bark a much thicker and rougher texture than that of true cinnamon.citation needed Most of the spice sold as cinnamon in the United States and Canada where true cinnamon is still generally unknown is actually cassia. In some cases, cassia is labeled Chinese cinnamon to distinguish it from the more expensive true cinnamon C. verum, which is the preferred form of the spice used in Mexico and Europe.2 Indonesian cinnamon can also refer to C. burmannii, which is also commonly sold in the United States, labeled only as cinnamon. Cassia C. aromaticum is produced in both China and Vietnam. Until the 1960s, Vietnam was the world's most important producer of Saigon cinnamon C. loureiroi, a species which has a higher oil content than cassia, and consequently has a stronger flavor. Saigon cinnamon is so closely related to cassia that it was often marketed as cassia or, in North America, cinnamon. Of the three forms of cassia, it is the form which commands the highest price. Because of the disruption caused by the Vietnam War, however, production of C. burmannii, in the highlands of the Indonesia on island of Sumatra, was increased to meet demand, and Indonesia remains one of the main exporters of cassia today. Indonesian cassia has the lowest oil content of the three types of cassia and, consequently, commands the lowest price. Saigon cinnamon, only having become available again in the United States since the early 21st century, has an intense flavour and aroma and a higher percentage of essential oils than Indonesian cassia. Cassia has a stronger and sweeter flavor, similar to Saigon cinnamon, although the oil content is lower. In China where it is produced primarily in the southern provinces of Guangxi, Guangdong, and Yunnan cassia is known as Tung Hing.3 Cassia bark both powdered and in whole, or stick form is used as a flavouring agent for candies, desserts, baked goods, and meat; it is specified in many curry recipes, where cinnamon is less suitable. Cassia is sometimes added to true cinnamon but is a much thicker, coarser product. Cassia is sold as pieces of bark as pictured below or as neat quills or sticks. Cassia sticks can be distinguished from true cinnamon sticks in the following manner: Cinnamon sticks have many thin layers and can easily be made into powder using a coffee or spice grinder, whereas cassia sticks are extremely hard, are usually made up of one thick layer, and can break an electric spice or coffee grinder if one attempts to grind them without first breaking them into very small pieces.citation needed Cassia buds, although rare, are also occasionally used as a spice. They resemble cloves in appearance and flavor.45 Health benefits and risks The neutrality of this article is disputed. Please see the discussion on the talk page. December 2007 Please do not remove this message until the dispute is resolved. Dried cassia bark Dried cassia bark Cassia called ròu gùi; 肉桂 in Chinese is used in traditional Chinese medicine, where it is considered one of the 50 fundamental herbs.6 On 2008, a study reported no statistically significant difference on type 2 diabetes patients treated with cinnamon cassia powder when studying the anti-diabetic effects of cinnamon.7 A systematic review of research indicates that cinnamon may reduce fasting blood sugar, but does not have an effect on hemoglobin A1C, a biological marker of long-term diabetes.8 Chemist Richard Anderson says that his research has shown that most, if not all, of cinnamon's antidiabetic effect is in its water-soluble fraction, not the oil the ground cinnamon spice itself should be ingested for benefit, not the oil or a water extraction. In fact, some cinnamon oil-entrained compounds could prove toxic in high concentrations. Cassia's effects on enhancing insulin sensitivity appear to be mediated by polyphenols.9 Despite these findings, cassia should not be used in place of anti-diabetic drugs, unless blood glucose levels are closely monitored, and its use is combined with a strictly controlled diet and exercise program. Due to a toxic component called coumarin, European health agencies have warned against consuming high amounts of cassia.10 History In classical times, four types of cinnamon were distinguished and often confused: Cassia Hebrew qəṣi`â, the bark of Cinnamomum iners from Arabia and Ethiopia Cinnamon proper Hebrew qinnamon, the bark of Cinnamomum zeylanicum from Sri Lanka Malabathrum or Malobathrum from Sanskrit तमालपतà¥?तà¥?रमà¥?, tamÄ?lapattram, literally dark-tree leaves, Cinnamomum malabathrum from the North of India Serichatum, Cinnamomum aromaticum from Seres, that is, China. In Exodus 30:23-4, Moses is ordered to use both sweet cinnamon Kinnamon and cassia qəṣî`â together with myrrh and cannabis1112 or sweet calamus qÉ™nê-bosem, literally cane of fragrance and olive oil to produce a holy oil to anoint the Ark of the Covenant. Psalm 45:8 mentions the garments of the king or of Torah scholars that smell of myrrh, aloes and cassia. An early reference to the trade of cinnamon occurs around 100 BC in Chinese literature. After the explorer Zhang Qian's return to China, the Han Dynasty pushed the Xiongnu back and trade and cultural exchange flourished along the Northern Silk Road. Goods moving by caravan to the west included gold, rubies, jade, textiles, coral, ivory and art works. In the opposite direction moved bronze weapons, furs, ceramics and cinnamon bark.13 The first Greek reference to kasia is found in a poem by Sappho in the 7th century B.C. According to Herodotus, both cinnamon and cassia grow in Arabia, together with incense, myrrh, and ladanum, and are guarded by winged serpents. The phoenix builds its nest from cinnamon and cassia. But Herodotus mentions other writers that see the home of Dionysos, e.g., India, as the source of cassia. While Theophrastus gives a rather good account of the plants, a curious method for harvesting worms eat away the wood and leave the bark behind, Dioscorides seems to confuse the plant with some kind of water-lily. Pliny nat. 12, 86-87 gives a fascinating account of the early spice trade across the Red Sea in rafts without sails or oars, obviously using the trade winds, that costs Rome 100 million sesterces each year. According to Pliny, a pound the Roman pound, 327 g of cassia, cinnamon, or serichatum cost up to 300 denars, the wage of ten months' labour. Diocletian's Edict on Maximum Prices14 from 301 AD gives a price of 125 denars for a pound of cassia, while an agricultural labourer earned 25 denars per day. The Greeks used kásia or malabathron to flavour wine, together with absinth Artemisia absinthia. Pliny mentions cassia as a flavouring agent for wine as well15 Malabathrum leaves folia were used in cooking and for distilling an oil used in a caraway-sauce for oysters by the Roman gourmet Gaius Gavius Apicius.16 Malabathrum is among the spices that, according to Apicius, any good kitchen should contain. Egyptian recipes for kyphi, an aromatic used for burning, included cinnamon and cassia from Hellenistic times onwards. The gifts of Hellenistic rulers to temples sometimes included cassia and cinnamon as well as incense, myrrh, and Indian incense kostos, so we can conclude that the Greeks used it in this way too. The famous Commagenum, an unguent produced in Commagene in present-day eastern Turkey, was made from goose-fat and aromatised with cinnamon oil and spikenard Nardostachys jatamansi. Malobrathum from Egypt Dioscorides I, 63 was based on cattle-fat and contained cinnamon as well; one pound cost 300 denars. The Roman poet Martial VI, 55 makes fun of Romans who drip unguents, smell of cassia and cinnamon taken from a bird's nest, and look down on him who does not smell at all. Cinnamon, as a warm and dry substance, was believed by doctors in ancient times to cure snakebites, freckles, the common cold, and kidney troubles, among other ailments. See also Chinese herbology References Notes ^ Google Books search ^ Needs cite web ^ needs cite web ^ needs cite web ^ photo needs cite web ^ Wong, Ming 1976. La Médecine chinoise par les plantes. Le Corps a Vivre series. Éditions Tchou. ^ Suppapitiporn S, Kanpaksi N, Suppapitiporn S September 2006. The effect of cinnamon cassia powder in type 2 diabetes mellitus. Journal of the Medical Association of Thailand. PMID 17718288. Retrieved on 2008-06-16. ^ Dugoua JJ, Seely D, Perri D, et al September 2007. From type 2 diabetes to antioxidant activity: a systematic review of the safety and efficacy of common and cassia cinnamon bark. Can. J. Physiol. Pharmacol. 85 9: 837-47. doi:10.1139/y07-080. PMID 18066129. ^ Polyphenols from Cinnamon increase insulin sensivity: functional and clinical aspects 4th International Congress Dietary Antioxidants and trace elements Monastir, Tunisia, April 2005 ^ NPR: German Christmas Cookies Pose Health Danger ^ Sula Benet, Early Diffusions and Folk Uses of Hemp. Reprinted in Cannabis and Culture, Vera Rubin, Ed. The Hague: Moutan, 1975. ^ Sara Benetowa Sula Benet, Tracing One Word Through Different Languages. 1936. Reprinted in The Book of Grass, 1967. ^ C.Michael Hogan,Silk Road, North China, The Megalithic Portal, ed. A. Burnham ^ E.R. Graser 1940 A text and translation of the Edict of Diocletian or: T. Frank in An Economic Survey of Ancient Rome Volume V: Rome and Italy of the Empire, first ed., Publisher: Johns Hopkins Press ^ Pliny, nat. 14, 107f. ^ De re coquinaria, I, 29, 30; IX, 7 General references Dalby, Andrew 1996. Siren Feasts: A History of Food and Gastronomy in Greece. London: Routledge. Faure, Paul 1987. Parfums et aromates de l'antiquité. Paris: Fayard. Paszthoty, Emmerich 1992. Salben, Schminken und Parfüme im Altertum. Mainz, Germany: Zabern. Paterson, Wilma 1990. A Fountain of Gardens: Plants and Herbs from the Bible. Edinburgh. External links Complementary and Alternative Healing University Chinese Herbology List of Chemicals in Cassia Dr. Duke's Databases v d e Herbs and spices Herbs Angelica Basil Basil, holy Basil, Thai Bay leaf Boldo Bolivian Coriander Borage Chervil Chives Cicely Coriander leaf cilantro Cress Curry leaf Dill Elsholtzia ciliata Epazote Eryngium foetidum long coriander Hemp Hoja santa Houttuynia cordata giấp cá Hyssop Lavender Lemon balm Lemon grass Lemon verbena Limnophila aromatica rice paddy herb Lovage Marjoram Mint Mitsuba Oregano Parsley Perilla shiso Rosemary Rue Sage Savory Sorrel Tarragon Thyme Vietnamese coriander rau răm Woodruff Spices Ajwain bishop's weed Aleppo pepper Allspice Amchur mango powder Anise Aromatic ginger Asafoetida Camphor Caraway Cardamom Cardamom, black Cassia Cayenne pepper Celery seed Chenpi Chili Cinnamon Clove Coriander seed Cubeb Cumin Cumin, black Dill dill seed Fennel Fenugreek Fingerroot krachai Galangal, greater Galangal, lesser Garlic Ginger Golpar Grains of Paradise Grains of Selim Horseradish Juniper berry Liquorice Mace Mahlab Malabathrum tejpat Mustard, black Mustard, brown Mustard, white Nigella kalonji Nutmeg Paprika Peppercorn black, green white Pepper, long Pepper, Brazilian Pepper, Peruvian Pomegranate seed anardana Poppy seed Saffron Sarsaparilla Sassafras Sesame Sichuan pepper huÄ?jiÄ?o, sansho Star anise Sumac Tasmanian pepper Tamarind Tonka bean Turmeric Vanilla Wasabi Zedoary Zest Herb and spice mixtures Adjika Advieh Afghan spice rub Baharat Berbere Bouquet garni Buknu Chaat masala Chaunk Chili powder Crab boil Curry powder Fines herbes Five-spice powder Garam masala Garlic salt Harissa Herbes de Provence Jerk spice Khmeli suneli Lemon pepper Masala Mitmita Mixed spice Old Bay Seasoning Panch phoron Persillade Pumpkin pie spice Qâlat Daqqa Quatre épices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tandoori masala Za'atar Lists of herbs and spices List of Australian herbs and spices Chinese herbs List of Indian spices List of culinary herbs and spices Related topics Marinating Spice rub Retrieved from http://en..org/wiki/Cinnamomum_aromaticum Categories: Cinnamomum | Medicinal plants | SpicesHidden categories: All articles with statements | Articles with statements since June 2008 | NPOV disputes from December 2007 | All NPOV disputes Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages العربية БългарÑ?ки Deutsch Español Français Italiano Suomi ä¸æ–‡
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