Botanical Origin—Various species of Cinnamomum occurring in the warm countries of Asia from India eastward, afford what is termed in commerce Cassia Bark. The trees are extremely variable in foliage, inflorescences and aromatic properties, and the distinctness of several of the species laid down even in recent works is still uncertain.
The bark which bears par excellence the name of Cassia or Cassia lignea, and which is distinguished on the Continent as Chinese Cinnamon, is a production of the provinces of Kwangtung, Kwangsi and Kweichau in Southern China. The French expedition of Lieut. Garnier for the exploration of the Mekong and of Cochin China (1866-68) found cassia growing in about N. lat. 19° in the forests of the valley of the Se Ngum, one of the affluents on the left bank of the Mekong near the frontiers of Annam. A part of this cassia is carried by land into China, while another part is conveyed to Bangkok.[1949] Although it is customary to refer it without hesitation to a tree named Cinnamomum Cassia, we find no warrant for such reference: no competent observer has visited and described the cassia-yielding districts of China proper, and brought therefrom the specimens requisite for ascertaining the botanical origin of the bark.[1950]
Cassia lignea is also produced in the Khasya mountains in Eastern Bengal, whence it is brought down to Calcutta for shipment.[1951] In this region there are three species of Cinnamomum, growing at 1000 to 4000 feet above the sea-level, and all have bark with the flavour of cinnamon, more or less pure: they are C. obtusifolium Nees, C. pauciflorum Nees, and C. Tamala Fr. Nees et Eberm.
Cinnamomum iners Reinw., a very variable species occurring in Continental India, Ceylon, Tavoy, Java, Sumatra and other islands of the Indian Archipelago, and possibly in the opinion of Thwaites a mere variety of C. zeylanicum, but according to Meissner well distinguished by its paler, thinner leaves, its nervation, and the character of its aroma, would appear to yield the cassia bark or wild cinnamon of Southern India.[1952]
C. Tamala Fr. Nees et Eberm., which besides growing in Khasya is found in the contiguous regions of Silhet, Sikkim, Nepal, and Kumaon, and even reaches Australia, probably affords some cassia bark in Northern India.
Large quantities of a thick sort of cassia have at times been imported from Singapore and Batavia, much of which is produced in Sumatra. In the absence of any very reliable information as to its botanical sources, we may suggest as probable mother plants, C. Cassia Bl. and C. Burmanni Bl., var. α. chinense, both stated by Teijsmann and Binnendijk to be cultivated in Java.[1953] The latter species, growing also in the Philippines, most probably affords the cassia bark which is shipped from Manila.
History—In the preceding article we have indicated ([p. 520]) the remote period at which cassia bark appears to have been known to the Chinese; and have stated the reasons that led us to believe the cinnamon of the ancients was that substance. It must, however, be observed that Theophrastus, Dioscorides, Pliny, Strabo and others, as well as the remarkable inscription on the temple of Apollo at Miletus, represent cinnamon and cassia as distinct, but nearly allied substances. While, on the other hand, the author of the Periplus of the Erythrean Sea, in enumerating the products shipped from the various commercial ports of Eastern Africa[1954] in the first century, mentions Cassia (κμσία or κασσία) of various kinds, but never employs the word Cinnamon (κινναμώμον).
In the list of productions of India on which duty was levied at the Roman custom-house at Alexandria, circa a.d. 176-180, Cinnamomum is mentioned as well as Cassia turiana, Xylocassia and Xylocinnamomum.[1955] Of the distinction here drawn between cinnamon and cassia we can give no explanation; but it is worthy of note that twigs and branches of a Cinnamomum are sold in the Chinese drug shops, and may not improbably be the xylocassia or xylocinnamon of the ancients.[1956] The name Cassia lignea would seem to have been originally bestowed on some such substance, rather than as at present on a mere bark. The spice was also undoubtedly called Cassia syrinx and Cassia fistularis ([p. 221]),—names which evidently refer to a bark which had the form of a tube. In fact there may well have been a diversity of qualities, some perhaps very costly. It is remarkable that such is still the case in China, and that the wealthy Chinese employ a thick variety of cassia, the price of which is as much as 18 dollars per catty, or about 56s. per lb.[1957]
Whether the Aromata Cassiæ, which were presented to the Church at Rome under St. Silvester, a.d. 314-335, was the modern cassia bark, is rather doubtful. The largest donation, 200 lb., which was accompanied by pepper, saffron, storax, cloves, and balsam, would appear to have arrived from Egypt.[1958] Cassia seems to have been known in Western Europe as early as the 7th century, for it is mentioned with cinnamon by St. Isidore, archbishop of Seville.[1959] Cassia is named in one of the Leech-books in use in England prior to the Norman conquest.[1960] The spice was then sold in London as Canel in 1264, at 10d. per lb., sugar being at the same time 12d., cumin 2d., and ginger 18d.[1961] In the Boke of Nurture,[1962] written in the 15th century by John Russell, chamberlain to Humphry, duke of Gloucester, cassia is spoken of as resembling cinnamon, but cheaper and commoner, exactly as at the present day.
Production—We have no information whether the tree which affords the cassia bark of Southern China is cultivated, or whether it is exclusively found wild.