Cassia (also known as Chinese or Baker’s Cinnamon, ) is a spice harvested from the bark of a tropical tree. Many bakers prefer cassia to cinnamon as it has a stronger flavour that lends itself well to savoury dishes. Cassia has a penetrating, sweet and lingering aroma and a warm, sweet and slightly bitter flavour. It is available in the form of sticks (also referred to as quills) that are a dark reddish-brown and usually formed from one sheet of thick bark. Once ground, it forms a very fine powder that is darker and redder than cinnamon, although it is difficult to grind yourself as the sticks are quite tough. It’s good to have both on hand depending on your recipe. Cassia should not be confused with cinnamon, which is also the bark of a tropical tree. Though similar in flavour, cinnamon is less pungent and more suited to sweet cooking than savoury.
Country Of Origin
Product of Indonesia
Store in a cool dry area away from direct sunlight
How To Use
In addition to baking, cassia is suitable for use in all savoury cooking, such as curries, particularly those with stronger flavours where its harsher flavour will serve well. Add a Cassia quill in your favourite dishes, for a sweet and luscious aroma. It also is great added to your favourite herbal tea!