Cassia Bark Organic, Whole

Organic 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.

Organic 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 organic cassia within stews and curries instead of cinnamon for a more potent taste.