Cassia Bark, Whole

Whole Cassia Bark or ‘Chinese cinnamon’ has a slightly sweet flavour with pungent, tart notes. Cassia has a similar flavour profile to cinnamon, although it offers a more potent taste. Cassia bark is also thicker than cinnamon quills that can be ground into a fine powder. It is usually used whole in slow-cooked dishes where it can release its warm, sweet flavours.

Cassia bark is native to China and Southeast Asia, but is now grown in many other countries, including India, Sri Lanka, and Madagascar. Cassia bark has proven to be a rich source of antioxidants, including cinnamaldehyde, fibre and iron. Naturally, it boasts many health benefits, including improving digestion, reducing inflammation, and regulating blood sugar levels. Due to its strong flavour, it’s often used in moderate to large quantities when cooking. Add it into a dish at the beginning of cooking to allow the flavours to infuse properly.

Cassia bark is great used in pulse-based dishes like dals. Red meats such as lamb and beef also benefit from its bittersweet flavours. Try using cassia within stews and curries instead of cinnamon for a more potent taste.

Includes