Cinnamon Cassia Ground Light 75g

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Cassia Cinnamon – spicy, intense, unmistakable

A deep brown spice with a warm, sharp-spicy aroma and an indispensable part of Asian cuisine. Its powerful profile adds depth and exotic flair to countless dishes – from meat and soups to desserts and Christmas baking.
 

What does Cassia Cinnamon taste like?

The aroma of the bark is intense, warm and noticeably sharper than Ceylon cinnamon, with a light sweetness and a distinctive, peppery aftertaste. It is powerful, harmonious and pleasantly spicy – ideal for giving dishes Asian depth and winter warmth.
When heated, it develops a rounded, full-bodied flavor profile that pairs especially well with savory or sweet dishes without dominating.
 

Cassia Cinnamon – pure, hand-picked and gently dried

It comes from the bark of the cassia tree, an evergreen tree that grows up to 12 meters tall. The bark and leaves have an intense fragrance. Originally from China, it is now cultivated throughout Southeast Asia and India.
What makes it special is not only the taste, but also the careful harvesting and processing. The bark is hand-peeled, gently dried and processed into sticks or powder to preserve the valuable essential oils and retain the deep brown color. This keeps the natural aromas intact, so the flavor remains fresh, sharp-spicy and aromatic even after drying – an unmistakable pleasure that brings the warmth of Asia into every kitchen.
The intense yet balanced taste suits a wide variety of dishes, both savory and sweet. It works wonderfully in curries, soups, marinades and desserts, lending them an unmistakable Asian note. It harmonizes especially well with meat dishes, developing a rounded, gentle flavor profile when heated that complements rather than overshadows other ingredients. Since it retains its sharpness during cooking and unfolds a deep, pleasant spice, it is extremely versatile without ever becoming dominant. It integrates effortlessly into diverse recipes without masking other spices or ingredients. It is the ideal addition for a balanced and aromatically varied Asian and winter cuisine.
It is the ideal addition for a balanced and aromatically varied Asian and winter cuisine.
 

Uses for our Cassia Cinnamon

A universal spice – perfect for everyday cooking, especially for:

- Asian dishes – e.g. Pho Bo, Chicken Biryani, pork belly or rice noodles with duck
- Meat marinades – especially with beef, pork, lamb or poultry
- Soups and stews – for a spicy, warm note in beef soups or curries
- Desserts and sweets – applesauce, Pear Belle Helene, puddings or jams
- Christmas baking – cookies, gingerbread, speculoos or spice cake
- Breakfast – muesli, rice pudding or red cabbage with apples
- Beverages – chai, mulled wine or hot chocolate
 

Recipe ideas with Cassia Cinnamon

Vietnamese Pho Bo – aromatic, deep and full of warmth

Simmer beef broth with Cassia Cinnamon, star anise, ginger, cloves and cardamom for 4–6 hours. Roast bones beforehand, char onions and ginger. Add thinly sliced beef (e.g. roast beef) just before serving until pink. Serve with rice noodles, fresh coriander, Thai basil, lime, bean sprouts and chili.

For an especially clear broth, skim off foam and strain through a sieve. For more intensity, toast the spices in a dry pan first.
Garnish with red onion rings, spring onions and a dollop of hoisin sauce. Served with fresh baguette, it becomes an authentic, aromatic dish – perfect for Asian cuisine.
 

Indian Chicken Biryani – spicy, fragrant and festive

Marinate chicken with yogurt, Cassia Cinnamon, cardamom, cloves, turmeric, garlic and ginger. Pre-cook rice separately. In a heavy pot, fry onions until golden brown, sear chicken, layer rice, drizzle with saffron water, sprinkle with mint and coriander. Cover and cook on the lowest heat for 20 minutes (dum technique).

The result is a fragrant, layered rice dish Clive with tender meat and intense spice notes – a classic of Indian cuisine. For a vegetarian version, use vegetables like cauliflower and potatoes.

Tip: Before serving, refine with toasted almonds and raisins. This creates a festive, aromatically full-bodied dish – pure and easy to prepare.
 

Chinese Xi'an Burger with Cassia Cinnamon – juicy, tender and exotic

Simmer pork belly for 2 hours on low heat (do not boil!) in a broth of soy sauce, rice wine, sugar, Cassia Cinnamon, cardamom, ginger, chili and star anise until the meat falls apart tender. Shred with two forks, fill into a sliced burger bun, top with chopped spring onions, coriander and a little broth.

The result is a juicy, intensely spiced street food classic from Xi'an – perfect as a snack or main course. Add fresh chili for more heat.

Tip: Toast the bun briefly beforehand. This creates a versatile, Asian-spicy burger – aromatic, pure and easy to prepare.
 

Christmas Spice Cake with Cassia Cinnamon – moist, fragrant and traditional

Mix flour, sugar, butter, eggs, milk, Cassia Cinnamon, cloves, nutmeg and a pinch of salt into a batter. Optionally fold in raisins or nuts. Pour into a greased pan and bake at 180 °C for about 50 minutes.

The result is a moist, deep brown cake with an intense Christmas note – ideal with coffee or as a gift. For a glaze, mix powdered sugar with lemon juice.

Tip: Sprinkle a pinch before serving to intensify the aroma. This creates a classic, winter companion – aromatic, pure and easy to prepare.

Packaging & Quality

Hand-filled into an elegant pouch with a viewing window and practical clip closure. This keeps the freshness intact and makes dosing effortless.
Storage note: Store in a cool, dark, light-protected place to preserve the full aroma.
 

Botany and origin

Cassia Cinnamon is obtained from the bark of the cassia tree (Cinnamomum cassia), an evergreen tree from the laurel family (Lauraceae) that reaches heights of up to 12 meters. It prefers tropical, humid regions and is indispensable in Asian cuisine.

Originally from southern China, it is now cultivated in Vietnam, Indonesia, India and other parts of Southeast Asia. Unlike milder Ceylon cinnamon, Cassia is sharper and more intense in taste.

It was already valued as a spice and remedy in antiquity. In traditional Chinese medicine, it was considered warming and strengthening. In the Middle Ages, it reached Europe via the Silk Road and quickly became a luxury spice.

Today it is a fixed component of modern spice cuisine and is used in both Asian and European cooking – from savory dishes to Christmas baking.

The bark is rich in essential oils responsible for the characteristic, sharp-spicy fragrance – a spice with a long tradition as the “king of winter spices.”
 

Conclusion: Cassia Cinnamon – spicy, intense, natural

A piece of Asian warmth for every season that lends your dishes deep-spicy freshness and natural intensity. Ideal for anyone cooking with pure, authentic Cassia Cinnamon – aromatic, versatile and unmistakable.