O U R S P I C E S

Types Of Cassia Cinnamon

Stick Cassia

Split Cassia

Appearance

• Bark: Cassia is known for its thick, tough bark, which is dark brown to reddish-brown in color. The bark is often coiled into quills or sticks and has a rough, uneven surface with visible grooves.

• Powder: When ground, cassia becomes a fine, reddish-brown powder, commonly used in cooking and baking.

• Size: Cassia sticks are usually thicker and coarser compared to true cinnamon, making them ideal for slow-cooked dishes and infusions.

Flavor

• Taste: Cassia has a strong, warm, and slightly spicy flavor with a pronounced sweetness. It’s more robust and intense than true cinnamon, with a hint of bitterness.

• Aroma: The aroma of cassia is warm and fragrant, with a sweet-spicy scent that is more pungent than cinnamon. It’s often associated with classic autumn and winter flavors.

Uses

• Spice Blends: Cassia is a key ingredient in spice blends like garam masala, Chinese five-spice, and pumpkin spice.

• Baking: Commonly used in baked goods such as cinnamon rolls, cookies, and cakes for its bold flavor.

• Beverages: Infuses warm drinks like mulled wine, chai tea, and hot apple cider with a comforting, spicy kick.

• Savory Dishes: Adds depth to stews, curries, and braised meats, particularly in Asian and Middle Eastern cuisines.

Appearance

• Bark: Cassia is known for its thick, tough bark, which is dark brown to reddish-brown in color. The bark is often coiled into quills or sticks and has a rough, uneven surface with visible grooves.

• Powder: When ground, cassia becomes a fine, reddish-brown powder, commonly used in cooking and baking.

• Size: Cassia sticks are usually thicker and coarser compared to true cinnamon, making them ideal for slow-cooked dishes and infusions.

Flavor

• Taste: Cassia has a strong, warm, and slightly spicy flavor with a pronounced sweetness. It’s more robust and intense than true cinnamon, with a hint of bitterness.

• Aroma: The aroma of cassia is warm and fragrant, with a sweet-spicy scent that is more pungent than cinnamon. It’s often associated with classic autumn and winter flavors.

Uses

• Spice Blends: Cassia is a key ingredient in spice blends like garam masala, Chinese five-spice, and pumpkin spice.

• Baking: Commonly used in baked goods such as cinnamon rolls, cookies, and cakes for its bold flavor.

• Beverages: Infuses warm drinks like mulled wine, chai tea, and hot apple cider with a comforting, spicy kick.

• Savory Dishes: Adds depth to stews, curries, and braised meats, particularly in Asian and Middle Eastern cuisines.

Appearance

• Bark: Cassia is known for its thick, tough bark, which is dark brown to reddish-brown in color. The bark is often coiled into quills or sticks and has a rough, uneven surface with visible grooves.

• Powder: When ground, cassia becomes a fine, reddish-brown powder, commonly used in cooking and baking.

• Size: Cassia sticks are usually thicker and coarser compared to true cinnamon, making them ideal for slow-cooked dishes and infusions.

Flavor

• Taste: Cassia has a strong, warm, and slightly spicy flavor with a pronounced sweetness. It’s more robust and intense than true cinnamon, with a hint of bitterness.

• Aroma: The aroma of cassia is warm and fragrant, with a sweet-spicy scent that is more pungent than cinnamon. It’s often associated with classic autumn and winter flavors.

Uses

• Spice Blends: Cassia is a key ingredient in spice blends like garam masala, Chinese five-spice, and pumpkin spice.

• Baking: Commonly used in baked goods such as cinnamon rolls, cookies, and cakes for its bold flavor.

• Beverages: Infuses warm drinks like mulled wine, chai tea, and hot apple cider with a comforting, spicy kick.

• Savory Dishes: Adds depth to stews, curries, and braised meats, particularly in Asian and Middle Eastern cuisines.

Broken Cassia

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