WUZHOU P&P SPICES CO., LTD

                                                                                                                                            FAKE Cassia

Cinnamon Cassia is one of the world’s oldest traded spices and medicinal barks. In the Chinese spice and herbal markets, the term “cassia” normally refers to authentic Chinese cinnamon, botanically named *Cinnamomum cassia*. Yet a frequent adulterant known as mountain cinnamon, or “fake cassia”, often enters supply chains. Mountain cinnamon generally comes from related Lauraceae species such as *Cinnamomum japonicum*, *Cinnamomum burmannii* or *Cinnamomum austrosinense*. While it looks similar, mountain cinnamon differs sharply in aroma, active compounds, flavour profile and medicinal value. Buyers, food processors and herbal practitioners need reliable identification methods to avoid economic losses and safety risks.

Visual inspection is the first step to separate genuine Chinese cinnamon from mountain cinnamon. Authentic Chinese cinnamon bark is thick, usually 3–8 millimetres, reddish-brown to dark brown on the outer surface. Its outer bark is slightly rough with irregular lenticels, while the inner surface is smooth, deep reddish-brown and marked with fine longitudinal striations. When broken, the fracture is granular and slightly oily, because the bark contains abundant oil glands. Most pieces curl into single-layer quills or channel-shaped segments.

Mountain cinnamon, by contrast, tends to be thinner, greyish-brown or pale brown on the outside. Its outer cork layer is thicker and rougher. The inner face is lighter yellowish-brown. Its fracture is dry, fibrous and non-oily. It rarely forms tight, heavy quills; most fragments are flat or loosely curled. Mountain cinnamon pieces are often uneven in thickness, with more woody residues attached.

Aroma and taste offer another clear distinction. True Chinese cinnamon releases a rich, warm, sweet-spicy fragrance dominated by cinnamaldehyde. The scent lingers steadily. When you chew a small sliver, it tastes sweet first, then strongly pungent and spicy, with a lasting warm sensation in the mouth. The oily flavour coats the tongue.

Mountain cinnamon’s smell is weaker, thinner and less rounded. It may carry a faint camphoraceous or woody undertone instead of the classic sweet-spicy cinnamon note. Chewing it yields a mild, bitter or astringent taste. The spicy kick is fleeting, with no lingering oily sweetness. Some batches even show a stale wood odour after storage. This is because mountain cinnamon contains far less cinnamaldehyde and more eugenol or camphor compounds.

                                                                                                            Real Cassia

Chemical profiling is the definitive authentication method for commercial shipments. Chinese cinnamon has high cinnamaldehyde content, the marker compound responsible for its signature flavour and traditional warming properties. Mountain cinnamon has low cinnamaldehyde and variable levels of coumarin and safrole derivatives. Excess coumarin raises liver-concern risks for long-term consumption. For food and herbal compliance, lab tests such as HPLC or GC-MS can confirm marker compounds and rule out adulteration, especially for ground cinnamon where visual checks become impossible.

Market adulteration happens for simple economic reasons. Mountain cinnamon grows widely in wild mountainous areas and costs much less to harvest. Unscrupulous suppliers mix or fully replace genuine cassia with mountain cinnamon to cut costs. The problem is worse for broken bark and cinnamon powder. End users receive inferior flavour, reduced medicinal potency, and may breach food safety standards when coumarin limits are exceeded.

For field buyers, a simple practical checklist works alongside lab testing. First, check colour and thickness: heavy, dark reddish oily bark points to real Chinese cinnamon. Second, do the odour test after lightly scraping the inner surface. Third, perform a taste test with a tiny piece. Fourth, inspect the break surface for oil specks. If the bark is thin, pale, dry-fibrous, weakly aromatic and bitter, it is most likely mountain cinnamon.

It is vital to note that mountain cinnamon is not toxic in small incidental doses. The core issue is misrepresentation. It cannot replace Chinese cinnamon for spice formulation, traditional herbal applications or export commodity standards. International spice buyers and herbal importers must build inspection protocols at origin warehouses to block fake cassia before shipping.

In summary, Chinese cinnamon and mountain cinnamon belong to the same plant family but deliver vastly different quality. Visual traits, aroma, taste and chemical markers together create a robust identification system. Mastering these distinctions protects product quality, brand reputation and consumer safety in global spice trade.

Dear friends, if you are interested in Cassia/cinnamon products, please feel free to write to our company:

Contact Person: Norman

EMAIL: norman@pnp6.com

Phone: +86-771-5471096

CELL: 13397701126