Made from the bark of a cassia cinnamon tree commonly grown in Asia, these sticks infuse a flavour that has the same sweet, slightly woody warmth that you want from cinnamon but it’s stronger, a little spicier and more robust than the more delicate True cinnamon.

Cassia is often the ideal choice for savoury dishes such as curries, casseroles and braises.

How To Use:

The thick bark of cassia stands up well to dishes requiring longer cooking times and provides a hint of sweetness that can balance out other ingredients without being as strong as the ground version.

Drop a cassia cinnamon stick into Chinese braises, stir fries, broths and curries or combine with other aromatics such as cumin, whole peppercorns and cloves to flavour basmati rice.

If cooking Indian or Asian dishes that call for a whole cinnamon stick, it will probably be cassia.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.