Cassia bark

Cassia, sold in India as dalchini, is the thick, hard bark of a Chinese cinnamon tree, and it is what most Indian shops sell as cinnamon. True cinnamon, Cinnamomum verum from Sri Lanka, has thin, papery bark rolled into many layers. Cassia contains much more coumarin, which can harm the liver in large regular doses, so European food rules limit it. It is a key spice in Chinese five-spice powder.

Botanical name

Cinnamomum cassia (L.) J.Presl

Family

Lauraceae

Tamil

Lavangapattai (cassia)

Hindi

Dalchini

Sanskrit

Tvak

Parts used

Bark, Sometimes leaf and bud

Habit

Evergreen tree; the spice is a thick, hard bark scroll

Last updated

2026-10-30

How to recognise Cassia bark

It is an evergreen tree with smooth, grey-brown bark and aromatic leaves.

The leaves are leathery and oval, with three strong veins from the base.

Small, yellowish-white flowers grow in loose clusters.

Cassia sticks are thick, hard, single-layered rolls of reddish-brown bark.

True cinnamon quills are thin, brittle and made of many layers.

Traditional use of Cassia bark

Kitchen

Dalchini sticks are fried in ghee for biryani and pulao and ground into garam masala.

Indian food practice

Kitchen

Cassia is a main ingredient of Chinese five-spice powder.

Chinese food practice

Chinese medicine

Rou gui, cassia bark, is used in Chinese herbal practice as a warming herb.

Chinese herbal practice

Modern notes on Cassia bark

Cassia can contain over twenty times more coumarin than true cinnamon.

Large daily amounts of coumarin can harm the liver in sensitive people.

Trials of cinnamon for blood sugar show mixed results.

Cassia bark safety

Cassia is safe in cooking amounts. Avoid taking large daily doses as a supplement, especially with liver disease; choose true cinnamon if you use it often.

Ecology and sourcing

It is native to southern China and grown in Vietnam and Indonesia.

Bark is harvested from coppiced trees.

Bees visit its flowers.

Related plants

Also in Lauraceae

Questions about Cassia bark

Is dalchini true cinnamon?

Usually it is cassia.

How can I tell them apart?

Cassia is thick and hard; true cinnamon is thin and layered.

Is cassia safe?

In cooking amounts, yes.

What is coumarin?

A compound that can harm the liver in large doses.

Where does cassia come from?

Southern China, Vietnam and Indonesia.

Sources

• Cinnamomum cassia (L.) J.Presl — Plants of the World Online, Kew (search) (accessed 2026)
• Wikidata item Q204148 (Cinnamomum cassia)

Educational page about a plant. It is not medical advice, not a diagnosis, and not an offer to sell. Traditional use is historical. If you need care, ask a licensed clinician. Questions: hello@meevamed.com.