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Cassia (Cinnamomum aromaticum, synonym C. cassia) is an evergreen tree native to southern China, Bangladesh, India, and Vietnam. Like its close relative, cinnamon (Cinnamomum verum, also known as "true cinnamon" or "Ceylon cinnamon"),[1] it is used primarily for its aromatic bark, which is used as a spice, often under the culinary name of "cinnamon". The buds are also used as a spice, especially in India, and were once used by the ancient Romans.



The Cassia tree grows to 10-15 m tall, with greyish bark and hard elongated leaves that are 10-15 cm long and have a decidedly reddish colour when young.



Cassia (Cinnamomum aromaticum) is a close relative to cinnamon (C. verum, C. zeylanicum, or "true cinnamon"), Saigon cinnamon (C. loureiroi, also known as "Vietnamese cinnamon"), Camphor laurel (C. camphora), Malabathrum (C. tamala), and Indonesian cinnamon (C. burmannii). As with these species, the dried bark of cassia is used as a spice. Cassia's flavour, however, is less delicate than that of true cinnamon; for this reason, the less expensive cassia is sometimes called "bastard cinnamon".[2]



Whole branches and small trees are harvested for cassia bark, unlike the small shoots used in the production of cinnamon; this gives cassia bark a much thicker and rougher texture than that of true cinnamon.[citation needed]



Most of the spice sold as cinnamon in the United States and Canada (where true cinnamon is still generally unknown) is actually cassia. In some cases, cassia is labeled "Chinese cinnamon" to distinguish it from the more expensive true cinnamon (C. verum), which is the preferred form of the spice used in Mexico and Europe.[3] "Indonesian cinnamon" can also refer to C. burmannii, which is also commonly sold in the United States, labeled only as cinnamon.



Cassia (C. aromaticum) is produced in both China and Vietnam. Until the 1960s, Vietnam was the world's most important producer of Saigon cinnamon (C. loureiroi), a species which has a higher oil content than cassia, and consequently has a stronger flavor. Saigon cinnamon is so closely related to cassia that it was often marketed as cassia (or, in North America, "cinnamon"). Of the three forms of cassia, it is the form which commands the highest price. Because of the disruption caused by the Vietnam War, however, production of C. burmannii, in the highlands of the Indonesia on island of Sumatra, was increased to meet demand, and Indonesia remains one of the main exporters of cassia today. Indonesian cassia has the lowest oil content of the three types of cassia and, consequently, commands the lowest price. Saigon cinnamon, only having become available again in the United States since the early 21st century, has an intense flavour and aroma and a higher percentage of essential oils than Indonesian cassia. Cassia has a stronger and sweeter flavor, similar to Saigon cinnamon, although the oil content is lower. In China (where it is produced primarily in the southern provinces of Guangxi, Guangdong, and Yunnan) cassia is known as Tung Hing.[4]



Cassia bark (both powdered and in whole, or "stick" form) is used as a flavouring agent for candies, desserts, baked goods, and meat; it is specified in many curry recipes, where cinnamon is less suitable. Cassia is sometimes added to true cinnamon but is a much thicker, coarser product. Cassia is sold as pieces of bark (as pictured below) or as neat quills or sticks. Cassia sticks can be distinguished from true cinnamon sticks in the following manner: Cinnamon sticks have many thin layers and can easily be made into powder using a coffee or spice grinder, whereas cassia sticks are extremely hard, are usually made up of one thick layer, and can break an electric spice or coffee grinder if one attempts to grind them without first breaking them into very small pieces.[citation needed]



Cassia buds, although rare, are also occasionally used as a spice. They resemble cloves in appearance and have a mild, flowery cinnamon flavor. Cassia buds are primarily used in old-fashioned pickling recipes, marinades, and teas

This ancient spice is a popular flavoring in many cuisines, and is especially noted for its delectable aroma. There are many species of cinnamon, but Chinese cinnamomum trees, evergreens native to China and Vietnam and now cultivated in many parts of Asia, are the source for medicinal cinnamon bark remedies used in Chinese, Indian, and Western traditional medicine. A close relative, cassia, is often used interchangeably with cinnamon. Its name comes from the Greek word kassia, meaning "strip off the bark."



Medicinal use of cinnamon bark was first recorded in Chinese formularies as early as 2700 B.C. The herb has been used as a healing aid for stomach upset and gas, diarrhea, rheumatism, kidney ailments, and abdominal pain. Cinnamon "drops" containing the essential oils of cinnamon and cassia are also used for many of the same purposes. Possibly because Chinese cinnamon has antiseptic properties, the bark and the essential oils it contains are also used in topical products such as liniments, soaps, and lotions, and in oral preparations such as toothpaste and mouthwash.

Cinnamon comes in ‘quills’, strips of bark rolled one in another. The pale brown to tan bar strips are generally thin, the spongy outer bark having been scraped off. The best varieties are pale and parchment-like in appearance. Cinnamon is very similar to cassia, and in North America little distinction is given, though cassia tends to dominate the market. Cinnamon is also available ground, and can be distinguished from cassia by its lighter colour and much finer powder.

Gelatin

Gelatin is derived from collagen, which is mainly involved with connective tissues and bones. It is known for its capability to gel and form semi-solids with its solution. The type of gelatin depends on the source of where it came from. Many of these sources include cattle bones, cattle hides, pork skins, and dried crushed bone. Cattle hides are the least used source for gelatin, while crushed bone is used mostly for photographic or pharmaceutical applications. Pork skin is the most commonly used raw source for edible gelatin in North America. The gelatin produced, Type A gelatin is extracted from the pork skin through a complex process involving acid treatment, washing, sterilization, and more. Because of the use of animal as a raw material source, gelatin should be restricted from diets concerning animal by-products.

"How We Make Gelatin." Gelatin Information, News, History and More. Gelatin Manufacturers Institute of America, 2001. Web. 17 May 2011.

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It's an antioxidant in food, an abrasive agent in toothpaste (dicalcium phosphate dihydrate) as well as being a firming agent. Firming agents are added to seperate residual pectin (occurs in ripe fruits and vegetables and is used in making fruit jellies and jams), thus strengthening the supporting tissue and preventing its collapse during processing.