Description
Cassia cinnamon originates from Southeast Asia and belongs to the same family as bay leaves. The bark is harvested from young branches, after which it curls up during drying to form the characteristic sturdy cinnamon sticks.
In terms of aroma and flavour, cassia is deeper, warmer and slightly sharper than Ceylon cinnamon — a distinctive spice with a robust character.
Cassia was traded along the spice routes in ancient times and was considered a precious and protective ingredient in perfumes, incense and drinking rituals.
Cassia cinnamon combines beautifully with ginger, turmeric and cloves and gives chai teas and winter blends their recognisable, full warmth. The aroma is soft and sweetly spicy, with a hint of wood and honey — a spice that symbolises domestic cosiness and abundance in many cultures.
