Other names for cassia bark

Chinese Cinnamon
Cassia Cinnamon
Cinnamomum cassia Bark Extract
Cassia (unspecified)
Cassia fistula
Cassia grandis
Cassia nomame
Appleblossom Cassia
Five-Leaf Cassia
Indian Cassia

Synopsis of cassia bark

Cassia bark, derived from the Cinnamomum cassia tree (also known as Chinese cinnamon), is a warming aromatic spice and medicinal herb native to China and Southeast Asia. Often used interchangeably with true cinnamon (Cinnamomum verum), cassia has a stronger, more pungent flavor and contains higher levels of coumarin, a compound with blood-thinning effects in large doses. Medicinally, cassia bark is valued for its digestive, circulatory, anti-inflammatory, and blood sugar–balancing properties.

Key active constituents include:

• Cinnamaldehyde – the main volatile oil, offering antimicrobial, vasodilatory, and anti-inflammatory effects
• Coumarin – present in higher quantities than in Ceylon cinnamon; known for anticoagulant effects
• Tannins and polyphenols – contribute to astringency and antioxidant protection

Therapeutic uses of cassia bark include:

• Stimulating digestion and appetite
• Reducing bloating, gas, and nausea
• Warming the body and improving circulation, especially in cold or stagnant conditions
• Supporting blood sugar regulation and insulin sensitivity
• Easing menstrual discomfort and relieving muscle tension
• Acting as an antibacterial and antifungal agent in traditional formulas

It is commonly used in powdered or whole bark form, brewed in teas, decoctions, or included in capsules and traditional medicine blends.

Historical Use:

Cassia bark has been used for over 2,000 years in Traditional Chinese Medicine (TCM), where it is known as Rou Gui. It is classified as a warming herb that tonifies yang, invigorates blood, and disperses cold, commonly used in formulas to treat cold limbs, abdominal pain, kidney yang deficiency, and menstrual irregularities.

In Ayurveda, cassia is sometimes used similarly to true cinnamon, known for stimulating digestion (deepana), relieving gas (carminative), and balancing kapha and vata doshas.

Historically, cassia was considered more affordable and accessible than true cinnamon and became a major spice in ancient trade routes, eventually becoming a staple in European, Middle Eastern, and Asian cuisine and medicine.

Today, cassia remains widely used in herbal medicine, culinary spice blends, and functional food products for its warming, circulatory, and metabolic benefits, though individuals sensitive to coumarin or on blood-thinning medications may prefer Ceylon cinnamon for long-term use.

Cassia bark is used for these health conditions

Acid Indigestion (Traditional)
Appetite (deficient) (Traditional)
Appetite (excessive) (Traditional)
Cholesterol (high) (Traditional)
Colds (general) (Traditional)
Cough (general) (Traditional)
Diabetes (Scientific)
Digestion (poor) (Traditional)
Fever (Traditional)
Gastritis (Traditional)
Indigestion (Traditional)
Infection (Traditional)
Infection (bacterial) (Traditional)
Infection (viral) (Traditional)
Inflammation (Scientific)
Insomnia (Traditional)
Menstrual Irregularity (Traditional)
Pain (general remedies for) (Traditional)
Sugar Cravings (Scientific)
Urinary Tract Infections (Traditional)

cassia bark is used to support these body systems

Blood (Traditional)
Brain (Traditional)
Circulatory System (Traditional)
Digestive System (Traditional)
Gastrointestinal Tract (Traditional)
Heart (Traditional)
Immune System (Traditional)
Intestinal System (Traditional)
Liver (Traditional)
Respiratory System (Traditional)
Stomach (Traditional)
Urinary System (Traditional)

Products containing cassia bark

Metagenics PhytoGanix® Tropical Fruit