Cassia, often referred to as Chinese cinnamon, comes from the bark of the Cinnamomum cassia tree and originates from Southeast Asia. This spice has been used for centuries in traditional Chinese medicine and is a popular flavouring in various cuisines, particularly in Asian and Middle Eastern cooking. We source our cassia from the leading cultivation regions in Indonesia and Vietnam, where the unique flavour and aroma develop under ideal growing conditions.
CASSIA
Origin
Indonesia, Vietnam
Varieties
Cassia is available in different forms:
- Whole cassia: The dried bark, often sold in pieces. This form retains its aroma best and is ideal for making infusions and flavouring dishes.
- Ground cassia: Finely ground cassia, which is easy to use in baking, desserts, and spice blends. It has a strong, warm flavour that can quickly be added to dishes.
Applications
Cassia is versatile and adds a warm, spicy flavour to a wide range of dishes. Whole cassia can be used to infuse flavour into stews, curries, and teas, while ground cassia is ideal for baking goods like cinnamon bread and cookies. It is also commonly used in marinades and in the preparation of warm drinks.
Production
The production of cassia involves harvesting the bark of the cassia tree, which typically grows in the humid climates of Southeast Asia. After harvesting, the bark is dried and then processed into whole pieces or ground form. The drying process helps preserve the intense aromas.
Annual Harvest
Cassia is typically harvested once a year, depending on the growing conditions and climate. This affects the availability and price of cassia on the market.
