Cinnamon Cassia Ground

Warm up your recipes with Ground Cassia Cinnamon – the bold, aromatic spice beloved by bakers and chefs across North America. This premium cinnamon powder delivers a robust sweet-spicy flavor with a hint of heat, perfect for adding depth and warmth to both sweet and savory creations. From classic cinnamon rolls and apple pies to curries and spice blends, our cassia cinnamon brings that authentic, full-bodied cinnamon taste you know and love.

Unlike milder Ceylon cinnamon, cassia cinnamon offers a stronger, more pronounced flavor that stands up beautifully in high-heat cooking and bold-flavored dishes. Its deep reddish-brown color and comforting aroma make it the go-to choice for traditional baking, breakfast favorites, and warming beverages.

Suggested Use:

For Baking: Add to cookies, muffins, or spice cakes for a warm, familiar flavour.
For Breakfast Dishes: Sprinkle over oatmeal, yogurt, or pancakes to start your day with cozy sweetness.
For Savory Recipes: Use in chili, stews, or Middle Eastern dishes to add a subtle, aromatic warmth.

• Comes in three sizes: 70 grams (5.5 oz jar), 220 grams (16 oz jar) & 5 lbs (2.27 kg, food-grade sealed bag in box)
• Store in a dark, cool place to guarantee freshness 
  
• Packed in a PET plastic container or food grade plastic bag, which are safe for use at home and in commercial kitchens
• Packaged in Victoria, BC, Canada

Cassia cinnamon (Cinnamomum cassia), also known as Chinese cinnamon, is the most common type of ground cinnamon sold in North America. It's harvested from the inner bark of the cassia tree, an evergreen native to Southern China and Southeast Asia. This variety accounts for approximately 95% of the cinnamon sold in grocery stores across the United States and Canada.

The key to cassia's popularity? Its bold, spicy-sweet flavor profile and higher concentration of cinnamaldehyde (the compound that gives cinnamon its distinctive taste and aroma). This makes cassia cinnamon powder approximately 2-3 times more potent than Ceylon cinnamon, delivering that classic, robust cinnamon flavor in every pinch.

Cinnamon comes from the inner bark of trees in the Cinnamomum genus. Our cassia cinnamon is primarily grown in China, Indonesia, and Vietnam – regions with the ideal tropical climate for cultivating these aromatic evergreen trees.

How is Cinnamon Harvested?

Cinnamon harvesting is a skilled craft practiced for centuries. Mature trees (10-15 years old) are carefully selected, and branches are cut after heavy rains when the bark is most pliable. The outer bark is peeled away to reveal the aromatic inner bark, which is immediately processed while still wet and flexible. As it dries, the bark naturally curls into the characteristic cinnamon quills (sticks), which can then be ground into our fine cinnamon powder.

This is one of the most common questions about cinnamon! Here's the breakdown:

Cassia Cinnamon (Cinnamomum cassia)

✓ Bold, robust, spicy-sweet flavor
✓ Dark reddish-brown color
✓ Thicker, harder bark texture
✓ 95% cinnamaldehyde oil content (very strong flavor)
✓ Most common type in North America
✓ Perfect for baking, bold desserts, and savory dishes
✓ Affordable and widely available

Ceylon Cinnamon (Cinnamomum verum)

✓ Delicate, subtle, mildly sweet flavor
✓ Light tan color
✓ Thin, papery bark texture
✓ 50-63% cinnamaldehyde oil content (milder)
✓ More expensive "true cinnamon"
✓ Best for light desserts and beverages

Bottom Line: If you grew up baking with cinnamon in North America, you were using cassia! It's the classic cinnamon flavor most of us know and love.

There are four main types of cinnamon used in cooking:

1. Chinese Cassia (Cinnamomum cassia) – Our product! Bold, spicy, most common
2. Ceylon/Sri Lankan (Cinnamomum verum) – Mild, sweet, "true cinnamon"
3. Saigon/Vietnamese (Cinnamomum loureiroi) – Strongest flavor, highest oil content
4. Korintje/Indonesian (Cinnamomum burmannii) – Smooth, sweet, popular for baking

All cassia varieties (Chinese, Saigon, Korintje) share similar bold flavor profiles and are perfect for traditional baking and cooking.

For Baking:

• Classic cinnamon rolls, sticky buns, and coffee cakes
• Apple pie, pumpkin pie, and fruit crisps
• Snickerdoodle cookies, gingerbread, and spice cakes
• Banana bread, muffins, and quick breads
• Churros and cinnamon sugar donuts

For Breakfast:

• Cinnamon sugar toast and French toast
• Oatmeal, cream of wheat, and porridge
• Pancakes, waffles, and crepes
• Yogurt parfaits and smoothie bowls
• Granola and homemade cereal

For Beverages:

• Hot chocolate, chai tea, and spiced lattes
• Mulled wine and apple cider
• Coffee enhancer
• Golden milk and turmeric lattes

For Savory Dishes:

• Moroccan tagines and Middle Eastern stews
• Curry blends and garam masala
• BBQ rubs and dry marinades for pork and chicken
• Chili and mole sauces
• Roasted vegetables (especially sweet potatoes and carrots)

Pro Tip: Cassia cinnamon's robust flavor means a little goes a long way! Start with 1/4-1/2 teaspoon and adjust to taste.

What is the difference between Cassia and Ceylon cinnamon?

Cassia cinnamon has a bold, spicy flavor and dark color – it's the common "baking cinnamon." Ceylon cinnamon is milder, more delicate, and lighter in color. Both are true cinnamon varieties.

Where does cinnamon come from?

Cinnamon comes from the inner bark of Cinnamomum trees native to Sri Lanka, China, and Southeast Asia. The bark is harvested, dried, and ground into powder.

What are the different types of cinnamon?

The main types are: Cassia (Chinese cinnamon – bold flavor), Ceylon (Sri Lankan – mild flavor), Saigon (Vietnamese – most intense), and Korintje (Indonesian – moderate). Cassia is most common in North America.

How is cinnamon harvested?

Cinnamon bark is stripped from young tree branches, then dried in the sun where it curls into