Cassia cinnamon is very similar to True cinnamon with a sweet, slightly woody flavour and aroma and a delicious warmth, but it is stronger and more robust.

This is the variety often used by bakers in products such as cinnamon donuts and is common in Indonesian and Asian cooking. The trick is to not be too heavy handed. With this cinnamon, less is more.

How To Use

This is the most common cinnamon and, with its bold flavours, is the variety of choice for Asian & Indian dishes, coconut cream curries, rice and meat marinades and glazes.

Use with creamy dishes such as cinnamon-spiced rice pudding, ice cream and French toast or with fruit desserts including strudel and crumbles. It’s also a good choice for heavier baked goods such loaves and biscuits.

Next time you make honey glazed carrots, add a touch of cassia cinnamon.

Storage

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

Images for illustrative purposes only.