Cinnamon Cassia

This variety has a darker, thicker bark and is more loosely coiled than the Ceylon variety. The trees found in China and Vietnam grow much taller than Ceylon trees. The flavour profile is more bold and ‘spicier’ making it better suited for sweet baking and preserving than the more delicate, floral Ceylon cinnamon.

Suggested Use: Garam Masala, Oxtail Ragu, Pork Vindaloo, Cinnamon Rolls

57g