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Brief info

Being one of the oldest known spices cassia is a species native to the regions of sunny, rainy and tropical climate. It grows wildly in mixture forests or is cultivated commercially and becomes a commodity in Asian and African countries including China, Vietnam, Indonesia, Xrilanca, Madagasca. However it only grows in certain places of these countries where climate, soil and terrain are advantageous to its development.

There have been four long-standing regions of cassia cultivation in Vietnam comprising Yen Bai, Tra Mi, Que Phong and Quang Ninh. Each of those has different features on nature and ethnicity. Cassia tree is planted in household gardens, milpa and mountainous fields forming concentrative cassia areas. Particularly the cultivation method combing agriculture and silviculture, short term crop feeds long term one will bring higher efficiency. There are two cassia harvests annually, one in spring (from February to March) and the other in fall (from July to August) in which the spring crop gives larger yield of cassia bark.

Vietnamese cassia has been considered as a local speciality since  ancient time. It was used to be as precious as elephants tusk or peafowl and used as an envoy gift. Compared with Tung Hing cassia of China and Vera cassia of Indonesia it has a more intense flavour and aroma and a higher percentage of Essential Oils. That is why Vietnamese cassia is particularly highly esteemed, bringing high export value and creating practical benefits not only for people but also for the State. It has been presented in almost 20 countries in the world, e.g India, Korea, Japan, Singapore, China, Thailand, United State, Bulgaria, Hungary, Holand, Poland, Germany, U.K, etc.

is harvested by cutting down the entire tree, then cassia bark is peeled from stems and branches and set aside to dry. The bark curls into quills while drying. It is then cut into different shapes such as tube, square, round, scrape or ground into powder. Because it is so hard, the bark must be ground in a professional mill and the powder sifted to remove any stray fragments. The colour varies from type to type, the thin and scraped bark is light reddish brown, the thick and unscraped bark is gray, other types are all in reddish brown colour

Application

Cassia bark (including powder variation, whole or cut form) is used as a flavouring agent for candies, desserts, baked foods and meat; it is specified in many recipes. It is also used to flavor different Beverages including tea.

According to oral experience cassia is used as a remedy for digestive disorder, respiratory diseases, stimulate blood circulation, circulate blood-vessel, warm up the body against the cold and it is also antiseptic. In pharmaceuticals cassia's essential oils and active ingredients are widely used for its therapeutic uses and medicinal properties in different preparations. It helps to prevent diabetics, control elevated glucose and blood lipid levels.