Cinnamomum cassia Presl.Cassia Twig Extract.

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Etymology of Cassia.

Cassia Twig Extract INCI Name Cinnamomum Cassia Extract CAS 84961-46-6 EINECS ELINCS No 284-635-0 Cinnamon Extract photo picture image Etymology: Gr. kinamomon, from kinein, roll; a, without; momon, error, i.e. an unbroken bark roll. Lat. zeylanicum, from Ceylon (Sri Lanka).

 Cassia, also called Chinese Cinnamon, Common name for the spice derived from the aromatic bark of the evergreen cassia tree.

 The use of cinnamon dates back thousands of years to at least 2700 B.C. Chinese herbals from that time mentioned it as a treatment for fever, diarrhea, and menstrual problems. Indian Ayurvedic healers used it in a similar manner. Cinnamon was introduced around 500 B.C. to the Egyptians, who then added it to their embalming mixtures. Hebrews, Greeks, and Romans used it as a spice, perfume, and for indigestion. Moses included cinnamon in an anointing oil that he used. By the seventeenth century, cinnamon was considered a culinary spice by Europeans. American nineteenth century physicians prescribed cinnamon as a treatment for stomach cramps, nausea, vomiting, diarrhea, colic, and uterine problems.

 The name cassia indirectly derives from Greek kasia, which is probably a loan from Semitic traders (cf. Old Hebrew qetsiiah ); its ultimate origin is not fully clear, but the name might well derive, as the spice itself, from China in a larger sense. It was suggested that cassia might be related to the name of the Khasi people, an Austroasiatic tribe in North-Eastern India (union state Meghalaya) and Bangladesh. Formerly, they inhabitated a larger area in Assam, extending to Burma, and they might have been involved in ancient cassia trade.

 Cassia was the first cinnamon species that has made its way to Europe, at least since Alexander the Great. Before this time, cassia was transported as far as to Egypt, where it was part of mummification mixtures for the pharaohs, and to Israel, since cassia is mentioned several times in the Bible (see pomegranate for details).

 In Chinese cookery, cassia is an essential ingredient and used in the famous five spice powder (see star anise). Alone or in combination with other components of this mixture, cassia is important for a cooking technique characteristic of China and particularly the Hunan province: Cooking in a spiced broth (master sauce), also known as red cooking or red braising.
 Cassia Twig Extract INCI Name Cinnamomum Cassia Extract CAS 84961-46-6 EINECS ELINCS No 284-635-0 Cinnamon Extract photo picture image

 A master sauce is a spicy mixture of soy sauce, broth, sweet bean paste (hoisin), sugar and rice wine; according to the cook's preferences, it is flavoured with fresh ginger, spring onion, garlic and a host of dried spices (the most important of which are cassia and star anise; furthermore, orange peel, black pepper, sichuan pepper and even licorice may be used). Meat and poultry (often shortly fried or broiled to get a brown surface) is simply cooked in this sauce until very tender, typically a few hours for beef and one half to one hour for chicken. Pork belly can also be prepared this way; made properly, it is delicious even if excessively greasy.

 The cooking method outlined in the previous paragraph is simple, but very effective. One of the reasons why it works so well is its alcohol content: alcohol facilitates the blending of flavours. To prevent the volatile alcohol from evaporating, the cooking pot must be closed carefully and the temperature should be kept at a slow simmer.

 The master sauce is not served; it may be diluted with soy sauce, rice wine and water and re-used. The more often the sauce is used, the more aromatic it tastes.

 Similar to cinnamon, cassia bark has a more pungent, less delicate flavor. Native to China Vietnam and Indonesia with Chinese cassia being less aromatic. Cassia bark is used as a flavoring in cooking and is particularly popular in Asia and southern Europe.

 Today, cassia is the preferred cinnamon species from peninsular South East Asia to Central Asia. In Western countries, Ceylon cinnamon is usually preferred for its purer and less harsh taste. Although cassia seems to be rather common in the US, it is hardly available in Europe unless in Chinese markets. Cassia can be substituted by cinnamon without loss of authenticity.

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citations1.Cinnamomum cassia Presl.Cassia Twig Extract.

last edit date:25th,May.2009.