Spice · Ingredient
Cassia cinnamon
Cinnamomum cassia
Thick, rough chips of reddish-brown bark, harder and darker than true cinnamon. Cassia's spice is bolder and hotter, with the classic red-hot cinnamon flavour that stands up to strong black tea and chai.
Blend with cassia cinnamon →The benefits
Why we love cassia cinnamon
Big, bold cinnamon
Cassia has the punchy, sweet heat most people picture when they think of cinnamon, perfect for chai and spiced blends.
Built for simmering
Thick cassia chips give up their spice slowly, holding their flavour through long steeps and stovetop chai.
Naturally caffeine-free
Cassia contains no caffeine, so it suits a rooibos chai as well as a black one.
Good to know
Cassia naturally contains coumarin, so it's best enjoyed in moderation.
Cassia is the bark of an evergreen grown in southern China and Vietnam, and is often called Chinese cinnamon. It was among the first spices traded to the Mediterranean and is named in the Hebrew Bible. It is one of the voices of Chinese five-spice, and much of the cinnamon sold around the world is, in fact, cassia.
Found in these tales
