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Cassia Barrk


Also known as "Chinese Cinnamon" o Commonly used in curries and savoury dishes.
Cassia is often known as "cinnamon bark", and differs from "true cinnamon".
Cassia contains almost the same set of cinnemaldehydes and other essential oils as cinnamon, except that cassia is a lot stronger and is a different bark from the cinnamon family.
Cassia is used rather than "true cinnamon" in savoury Indian and Chinese dishes. You can use cassia bark to add flavour to any spicy dish. For example, you can pop a stick of bark in the pan whilst stir-frying, or add it to Basmati rice when cooking.


Per 25g

Price: 0.75


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