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Cassia Bark Cut

Cassia Bark

Cinnamomum cassia

Origin: Indonesia
From£14.79 per kg

Cassia Bark (Cinnamomum cassia), also called Chinese cassia or Chinese cinnamon, comes from an evergreen tree originating in southern China. This spice is widely cultivated in South and Southeast Asia. It is used primarily for its aromatic bark, which is used as a spice. The buds are also used as a spice, especially in India, and were once used by the ancient Romans.

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Use it to add flavour to any spicy dish. Cassia is used rather than ‘true cinnamon’ in savoury Indian and Chinese dishes. It adds a punchy flavour that can elevate your restaurant dishes, and it’s a specialist ingredient that the average home cook probably won’t be using so you can give your customers a new taste sensation. Cassia is also used in gin distillation as its bark offers a richer flavour than cinnamon.

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Cassia has a pleasantly sweet and strong aromatic flavour. It is closely related to cinnamon, and is widely used in Indian, Sri Lankan, Chinese and Persian cuisines, to create curry blends, stews and fragrant rice dishes. It’s the preferred spice to use in strong, spicy dishes.

Cassia is often found in gin. It is often sold as cinnamon but cassia is prized by distillers. The bark is thicker, and although some describe the flavour as being ‘less delicate’ than true cinnamon, the thicker, hardier bark is better suited to distillation.

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Great products, quick delivery, very pleased, thank you.

Arrived on time. All good.

Good quality product, great service.

An absolute pleasure to buy from with super quick delivery too 5 stars all the way.

Item as described and quick delivery.

Excellent Seller & highly recommended! Super swift dispatch and delivery of great item arriving in less than 48 hours & exactly on its estimated due date too. Superb all round service. Many thanks!

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Frequently Asked Questions

It’s a spice that is similar to cinnamon.

Cassia contains almost the same set of cinnamaldehydes and other essential oils as cinnamon. The only difference is that cassia has a much stronger flavour.

To use the bark, simply break off a small piece and add to your dish when cooking.