Talk:Cinnamomum cassia

message: I just read that Saigon cinnamon has the Latin name Cinnamomum loureirii.  Is this correct?  Is it actually a separate species?  I'd always thought it was just a variety of cassia.  Badagnani 22:39, 4 October 2005 (UTC)
replies: text: A quick check reveals it to be a distinct, though closely related species (it is already in the species list at Cinnamomum); correct spelling is Cinnamomum loureiroi. I don't know if it differs significantly in flavour, etc. - MPF 10:48, 5 December 2005 (UTC)

text: Sorry, I don't know! If they are very closely related, I suppose it could even be both mixed. - MPF 01:21, 7 December 2005 (UTC)
thread_title: Cinnamomum in Vietnam

message: Apparently that pronunciation ("KAH-shuh") is the correct pronunciation.  But the original pronuncation is not well known, like the words plantain ("PLAN-tuhn") or consummate ("con-SUM-muht").  Badagnani 04:31, 19 June 2006 (UTC)
thread_title:  Pronunciation 

message: I just edited out at statement that it's related to cannabis, because from the scientific classification, it seems that the only relation is that both are flowering plants. Ccrrccrr 23:34, 31 December 2006 (UTC)
thread_title:  Relation to Cannabis 

message: Cassia buds are redirected here, but theres no description of this commodity.--Juan de Vojníkov 11:25, 31 January 2007 (UTC)
thread_title:  Cassia buds 

message: which will clearify the confusion with genus Cassia.
In the mean time, I would like to call for implementing of plant coding system and subcoding for plant parts, to serve verification purposes.  Such practices have been adopted by other disciplines for ages, which including disease coding, chemical coding, DNA coding, enzyme coding, virus and bacteria coding etc in addition to scientific names.  More over, book and journal coding systems also have long histories to live for. —Preceding unsigned comment added by 64.62.138.21 (talk) 09:32, 9 November 2007 (UTC)
thread_title:  Use scientific name of Cinnamomum aromaticum to title the article.... 

message: There are three types of Cassia. 
1. Cinnamomum aromaticum: This is native to Southern China. It is sold in broken pieces.
2. Cinnamomum loureiroi: This is native to Vietnam. It is sold in broken pieces. 
3. Cinnamomum burmannii: This is native to Indonesia. It is sold in neat quills.
The article constantly refers to Cinnamomum aromaticum being grown in regions where it does not. It is grown solely in Southern China and Vietnam. Cinnamomum burmannii is often sold in the USA in quills or in powdered form as "Cinnamon." All of the discussion about Cassia which is grown in outside of China and Vietnam does not belong on the Cinnamomum aromaticum page.67.169.43.188 (talk) 12:08, 22 December 2007 (UTC)
replies: text: Yes, this article should be titled Cinnamomum cassia. What a tangle! Sminthopsis84 (talk) 15:25, 15 September 2012 (UTC)
thread_title:  Article is hopelessly confused 

message: Where exactly in China and Vietnam is cassia produced? Badagnani (talk) 23:53, 16 August 2008 (UTC)
thread_title:  Places of production 

message: I found reference to cassia bark use in the production of almond flavor (benzaldehyde) in On Food and Cooking by Harold McGee ().  Benzaldehyde is apparently a byproduct of hydrogen cyanide production in bitter almonds but is also produced in cassia bark and synthesized chemically.  Dose anyone else know anything about this or have additional references on this?
Ndklassen (talk) 20:06, 21 February 2009 (UTC)
thread_title: Benzaldehyde and Natural Almond Extract

message: Hi. The fact that in the US most "cassia" is labelled as "cinnamon" does not mean that we have to use the term "cinnamon" if we mean "cassia". The article is about "cassia" - there is a separate article on "cinnamon". --Rui Gabriel Correia (talk) 23:04, 2 November 2010 (UTC)
replies: text: Is it in fact true that "Most of the spice sold as cinnamon in the United States and Canada is Chinese cinnamon (C. cassia)."? (There's no citation on that statement at present.) My rough understanding is that C. verum is much easier to grind to a powder than C. cassia, but enormous quantities of ground cinnamon are used in North America (cinnamon buns, anyone?). Sminthopsis84 (talk) 23:14, 13 November 2013 (UTC)
replies: text: It might have been true in the 1980's, but it's not true now (however, C. verum is and has been rare in the US). I've been meaning to get back to the cinnamon articles where I first started doing serious Wikipedia editing (and I've had a good reference sitting on the side of my desk for the last year). In recent years, ~90% of US cinnamon imports have come from Indonesia (i.e. Cinnamomum burmannii). The reference I have suggests that there's some misidentification with Cinnamomum loureiroi; this species is an uncommon forest tree and not commercially exploited. Cinnamon/cassia from Vietnam is C. cassia. Plantdrew (talk) 16:13, 14 November 2013 (UTC)
thread_title:  Cassia and Cinnamon 

message: Is there a difference in flavor between Cassia and Cinnamon? I've found one source which claims that Cassia has a stronger flavor, but that source sells the stuff, so I can't trust it. 63.87.189.17 (talk) 19:03, 24 November 2010 (UTC)
thread_title:  Flavor difference between Cassia and Cinnamon 

message: — Assignment last updated by Sienasaint13 (talk) 23:53, 4 December 2022 (UTC)
thread_title: Wiki Education assignment: Traditional Chinese Medicine