page_title: Cinnamomum cassia
section_title: Health effects
hierarchical_section_title: Cinnamomum cassia / Health effects
context_page_description: Cinnamomum cassia, called Chinese cassia or Chinese cinnamon, is an evergreen tree originating in southern China, and widely cultivated there and elsewhere in South and Southeast Asia. It is one of several species of Cinnamomum used primarily for their aromatic bark, which is used as a spice. The buds are also used as a spice, especially in India, and were once used by the ancient Romans.
  The 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.
context_section_description: Chinese cassia (called ròuguì; 肉桂 in Chinese) is produced primarily in the southern provinces of Guangxi, Guangdong, and Yunnan. It is considered one of the 50 fundamental herbs in traditional Chinese medicine.
  Due to a blood-thinning component called coumarin that could damage the liver if consumed in larger amounts, European health agencies have warned against consuming high amounts of cassia. Other bioactive compounds found in the bark, powder and essential oils of C. cassia are cinnamaldehyde and styrene. In high doses these substances can also be toxic for humans.
caption: Dried cassia bark
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