Cassia is an aromatic bark, similar to cinnamon, but differing in strength and quality. Cassia bark is darker, thicker and coarser, and the corky outer bark is often left on. The outer surface is rough and grayish brown, the inside bark is smoother and reddish-brown. Cassia is less costly than cinnamon and is often sold ground as cinnamon. When buying as sticks, cinnamon rolls into a single quill while cassia is rolled from both sides toward the centre so that they end up resembling scrolls.

Geographical Sources -> It is indigenous to China. Also cultivated in Indonesia, Ceylon, India and Vietnam.

Composition -> Cassia contains max. 4% essential oil, 75 to 90% of which are composed by cinnamic aldehyd.

Taste and Aroma -> Strongly aromatic, sweet, warm, but slightly bitter and mucilaginous

Traditional Uses: Cassia is used as popular ingredient in foods, beverages, perfumery, toiletries and cosmetics. Oil of cassia is extensively used in liquors and biting products. Also used in preparing sweet pickles, chutney and fruit relishes. Cinnamon is also used in sweet and savory dishes, rice dishes, chocolate desserts, cakes drinks and to flavor . Cinnamon Oleoresin is used as popular flavour for processed foods.

Our Cassia(Cinnamon):

Our cinnamon contains sweet-spicy aroma and flavor with very high volatile oil content (minimum 2.8%) and moisture content as low as 8% to 12.5%, depending upon the weather condition. Our cinnamons packed in carton boxes in its natural dried condition, thereby retaining is natural aroma, oil content and moisture. Due to its very good quality it can travel well. Because the medicine/formulation we pack reaches consumer after a long period of time, therefore, quality must be good enough to travel well.

Cassia is an aromatic bark, similar to cinnamon, but differing in strength and quality. Cassia bark is darker, thicker and coarser, and the corky outer bark is often left on. The outer surface is rough and grayish brown, the inside bark is smoother and reddish-brown. Cassia is less costly than cinnamon and is often sold ground as cinnamon. When buying as sticks, cinnamon rolls into a single quill while cassia is rolled from both sides toward the centre so that they end up resembling scrolls.

Geographical Sources -> It is indigenous to China. Also cultivated in Indonesia, Ceylon, India and Vietnam.

Composition -> Cassia contains max. 4% essential oil, 75 to 90% of which are composed by cinnamic aldehyd.

Taste and Aroma -> Strongly aromatic, sweet, warm, but slightly bitter and mucilaginous

Traditional Uses: Cassia is used as popular ingredient in foods, beverages, perfumery, toiletries and cosmetics. Oil of cassia is extensively used in liquors and biting products. Also used in preparing sweet pickles, chutney and fruit relishes. Cinnamon is also used in sweet and savory dishes, rice dishes, chocolate desserts, cakes drinks and to flavor . Cinnamon Oleoresin is used as popular flavour for processed foods.

Our Cassia(Cinnamon):

Our cinnamon contains sweet-spicy aroma and flavor with very high volatile oil content (minimum 2.8%) and moisture content as low as 8% to 12.5%, depending upon the weather condition. Our cinnamons packed in carton boxes in its natural dried condition, thereby retaining is natural aroma, oil content and moisture. Due to its very good quality it can travel well. Because the medicine/formulation we pack reaches consumer after a long period of time, therefore, quality must be good enough to travel well.