What Tree Bark Is Cassia Bark From? A Detailed Guide to Harvest Time and How to Tell Good from Bad

Cassia bark, whose scientific name is Chai Gui (Cinnamomum cassia), is used in Chinese cooking to flavor braised meat, is one of the ingredients in five-spice powder, and is also one of the earliest spices used by humans. So, what tree bark is cassia bark from? When is it harvested?How do you tell good from bad?

1. What tree bark is cassia bark from?

Cassia bark is the general term for the bark of trees in the Lauraceae family, genus Cinnamomum, such as Cinnamomum japonicum, Cinnamomum burmannii, Cinnamomum chingii, or Cinnamomum szechuanense. The source plants of commercial cassia bark are fairly complex, numbering about a dozen species, all of them plants of the Lauraceae family, genus Cinnamomum. Eight species are commonly used in various places, among which the main ones are Cinnamomum cassia, Cinnamomum bejolghota, Cinnamomum burmannii, and Cinnamomum austrosinense; other species are mostly used as regional medicines. In ancient times in the West, the various varieties were used as spices.

2. When is cassia bark harvested?

Cassia bark is usually harvested in winter and can be used as medicine after being dried in the shade. It is worth noting here that cassia bark that has become damp and moldy must not be eaten. The amount used should not be too large; if the aroma is too strong, it will instead affect the taste of the dish itself. Cassia bark has a rich fragrance and contains safrole, which can be carcinogenic, so the smaller the amount eaten, the better, and it should not be eaten over the long term. Cassia bark is hot in nature, so it should be avoided in summer. Cassia bark has the effect of invigorating blood circulation, so pregnant women should eat little of it.

3. How do you tell good cassia bark from bad?

1. High-quality cassia bark: high-quality cassia bark has fine skin and thick flesh, an outer surface that is grayish brown, a flat cross-section that is purplish red, a high oil content, a strong fragrance, a sweet and slightly pungent taste, leaves little residue when chewed, and has a strong cooling sensation.

2. Inferior cassia bark: inferior cassia bark is dark brown, loose and crumbly in texture, makes no sound when snapped, has a faint aroma, and a weak cooling sensation; if the cross-section is serrated, it may be tree bark passed off as cassia bark.