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Cassia Bark

This type of bark on a tree is very similar to Cinnamon. It is used over Cinnamon in Asian countries due to its natural higher oil content when used. It wasn’t until about 50 years ago it was foreign to the U.S. it is now sought to be the new sweetener for many dishes as it last longer and has a pungent taste.

Basic PreparationGround to help coffee and teas. Whole Stick for rubs and marinates
Recommended ApplicationsChinese Five Spice Powder, Indian Curry Dishes as well with eastern Asian dessert dishes
Taste & AromaBitter, Sweet
Product StyleWhole
CuisineAmerican, Asian
Handling / StorageCool Dry
Shelf Life4 +, Ground 5+
Country of OriginIndonesia
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