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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.Contact Us
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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.