Cassia cinnamon, also known as Chinese cinnamon, originates from several regions in Asia, with its primary source being southern China. However, it is also cultivated in other countries such as Indonesia, Vietnam, and Burma (Myanmar). Each region produces slightly different varieties of Cassia cinnamon:
China: The primary and historical origin of Cassia cinnamon. The cinnamon from this region is known for its strong, pungent flavor and thick, hard bark.
Indonesia: Indonesian Cassia, also known as Korintje cinnamon, is another major source of Cassia cinnamon. It is commonly used in the spice blends available in North America and has a slightly milder flavor compared to Chinese Cassia.
Vietnam: Vietnamese Cassia, often referred to as Saigon cinnamon, is noted for its high oil content, making it particularly fragrant and spicy. It is considered the most flavorful of the Cassia varieties.
Burma (Myanmar): Burmese Cassia is also a source of this type of cinnamon, although it is less common in international markets compared to the other sources.
Primary Origin: Southern China
Other Cultivation Areas: Indonesia (Korintje cinnamon), Vietnam (Saigon cinnamon), Burma (Myanmar)
Each regional variety has its own unique characteristics, contributing to the overall diversity of Cassia cinnamon available in the market.
