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Packed in with the natural aroma and flavour, Chukde Cassia is one the safest addition to all your sweets and savouries.
Ready to use
Made in India
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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.
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.
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.
We get all our spices from the most authentic sources, working closely with local farms and following ethical practices.
Our spices go through 27 chemical and microbial tests before entering the processing unit.
All the chosen spices then go under a 7-day fumigation process to further get rid of any unwanted substances.
The spices are further cleaned and sorted with state-of-the-art machinery which includes Clean O Grader, De Stoner, Gravity Separator, Rare Earth Magnets, and Color Sorter.
We go a step further in our safety measures and clean and sort the spices manually, picking what the machines might have missed.
All our spices pass through ETO Sterilization Plant which controls the microbial load in the spices before packing them.
We then pack and seal the freshness and flavors of the safest spices of India.
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