Cinnamon Cassia

Cassia cinnamon is derived from the bark of the Cinnamomum cassia tree. 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

Culinary Applications:

• Baking: Add to cookies, cakes, pastries, and bread for warm, sweet flavor
• Beverages: Sprinkle in coffee, tea, hot chocolate, or smoothies
• Savory dishes: Use in meat rubs, curries, and Middle Eastern cuisine
• Breakfast foods: Mix into oatmeal, yogurt, or cereal