Our fragrant Cassia cinnamon is harvested from premium cinnamon trees and has a stronger, pungent and spicier flavor than Ceylon cinnamon. This difference makes it perfect for everything from baked goods to savory stews and braising red meats - any dish that can benefit from a spicy burst of cinnamon flavor will transform with this spice!
Origin
West Sumatra, Indonesia
In the misty Kerinci Valley of Sumatra, Indonesia, near the city of Padang, cassia cinnamon trees grow in regenerative forest plantations long established in the fertile, volcanic soil deposited by the ancient eruptions of nearby Mount Kerinci. Generations of farmers have been harvesting cassia—fiercer in flavor than its more delicate cousin ceylon—every 10 years by stripping the tree bark on location for maximum freshness. Then, on sleds pulled by buffalo through winding backwoods trails, the fragrant raw material makes its way to our fair-trade-certified organic farm to be sun-dried and ground.
Tips for Success
The flavor compounds do not dissolve in water and disperse best in oil and alcohol.
It can be used early in a slow cooked dish or as a finishing spice such as mixed with sugar for churros.
Cinnamon is great in both sweet and savory applications.
Cassia has a stronger, pungent and spicier flavor than Ceylon cinnamon.
Perfect for baking and braising of of red meats.
FAQ
What is difference between Ceylon cinnamon and cassia?
Cassia has a stronger and spicier flavor while Ceylon is more subtle nuanced and floral. Ceylon is more expensive and has a softer bark that can be broken with your hands while cassia is much harder and made from older trees.
How many types of cassia are there?
There are three types of cassia Indonesian, Chinese and Vietnamese.
Where does cassia come from?
Our cassia is hand harvested from the bark of cinnamon trees in Indonesia.
