Chukde Spices Cassia Bark, Taj 50G (<% currVar.price.off %>)

Origin

Cassia comes from the bark of a tree of the laurel family, much like Cinnamon. While Cassia and Cinnamon are not the same, they are both produced by harvesting, drying, and fermenting the barks of their trees. Often referred to as Chinese Cinnamon, Cassia has a stronger flavour than Cinnamon. Cassia is mainly grown in China, Vietnam and Indonesia, with each country's produce varying in oil content and flavour.

Flavour Profile

Cassia from all three countries is sweet, aromatic, and pungent in flavour. Vietnamese cassia is the strongest in terms of flavour and oil content, followed by China which is sweeter than Indonesian Cassia, pretty similar to the Vietnam variety, but low in oil content.

Cooking Uses

As Cassia is stronger than Cinnamon, it is used mostly in savoury preparations than sweeter ones where the latter one is preferred. Indian gravies, pulavs, and spicy meat dishes rely on this spice to lend its flavour. However, both spices are quite often used interchangeably and cassia is also used in some pies and for mulling to add a bite to the sweetness. It is also recommended to be added to your tea to give you health benefits and a bit of sweetness.

Chukde Advantages

• Chukde Cassia is fungus free. Being a forest-grown product, Cassia is prone to fungal growth. We ensure that there is no fungal growth by sterilizing it thoroughly.
• Chukde Cassia is high on natural oil. We clean and sort our cassia without losing out on its natural oil content, giving you authentic spices with their full potential.
• All our Spices pass through Sterilization before being packaged and sold.