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Maverick Long
Maverick Long

Where To Buy Cassia Bark



Cassia is simply the bark of a laurel tree, a tropical evergreen. Nearly the same as cinnamon, it is sometimes called Chinese Cinnamon. The two spices can be used interchangeably. Cassia is a bit coarser and the taste is not quite as delicate.




where to buy cassia bark


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In all appearances, cassia looks and nearly smells the same as cinnamon. Not quite as sweet as cinnamon, it is used more in savory dishes in China. Cassia is also a component in Chinese Five Spice Powder.


Cassia Bark Cinnamon, or "Cinnamomum cassia," is derived from the inner bark of a tropical Evergreen Lauryl tree that is native to Burma. Cinnamon is one of the oldest known spices, mentioned in the Bible and used in ancient Egypt for beverage flavoring and medicine. Its popularity spread to China where it currently is widely produced. While most familiarly used in baked goods, the flavor is also popular in roasting meats, brewing beverages, and adding to savory sauces.


The essential oils in the bark of cinnamon have been found to aid circulatory ailments, boost brain function and improve colon health. It is suggested that simply adding cinnamon to a daily diet can help reap the benefits from this popular spice. It is also frequently infused into soaps, oils, and perfumery for aromatherapy treatments.


On the other hand, cassia has been used in several studies of humans with and without type 2 diabetes. Most of these observed significant reductions in fasting blood sugar levels within several months of use (5, 6, 7).


Cassia bark is great used in pulse-based dishes like dals. Red meats such as lamb and beef also benefit from its bittersweet flavours. Try using cassia within stews and curries instead of cinnamon for a more potent taste.


Spicy and sweet, this Saigon cinnamon is our most popular varietal. Its high volatile oil content makes the bark extremely potent. Vietnamese cinnamon is fiery, rich, fragrant, and amazing with chocolate or in cinnamon rolls, where it can be the entire flavor. Also available in Cracked Saigon Cinnamon, Whole Saigon Cinnamon Pieces. Visit our blog to learn about the different varieties of cinnamon.


This is just the best cinammon. The scent just floats through the house when I make my best breakfast bundt cake. I will never buy cinammon anywhere else...and why would I because flat packs.ship free!!!


Purpose: To evaluate the inhibitory activity of active compounds isolated from Cinnamomum cassia bark against lens aldose reductase and compare to that of three commercially available compounds (cinnamyl alcohol, trans -cinnamic acid, and eugenol) and quercitrin as aldose reductase inhibitors. The IC (50) value of cinnamaldehyde was determined.


Results: The biologically active constituents of C. cassia extract against lens aldose reductase were characterized as trans -cinnamaldehyde by spectral analysis. The IC (50) value of cinnamaldehyde is 0.003 mg/mL. However, cinnamyl alcohol, trans -cinnamic acid and eugenol exhibited only weak inhibition against aldose reductase. In comparison, quercitrin was 6 times more potent than cinnamaldehyde.


Rougui rock wulong is grown in the Wuyi Mountains (Wuyishan), a region known for its mineral-rich soil. The traditional roast of this tea creates a strong full-bodied flavor with a hint of dark chocolate. The lingering aftertaste is a complex mix of sweet floral sensation and characteristic cassia (cinnamon) dryness.


Star anise and Chinese cassia are components of traditional Chinese five spice along with Sichuan pepper (and fennel and clove, which we do not sell but are available widely in the U.S.). Though less well known, sand ginger and smoked cao guo, which is also called tsao ko or Chinese black cardamom, are intriguing and appealing to both nose and taste.


In the United States, if you buy ground cinnamon from the store, you are most likely buying Cinnamomum cassia, also known as cassia or Chinese cinnamon. This cinnamon is native to Indonesia and now grows in tropical climates all around the world.


Responding to the difference in tastes between these types of cinnamon, chefs often prefer cassia cinnamon in savory dishes such as meats and soups and the sweeter, milder Ceylon cinnamon in desserts. Saigon cinnamon is often used to provide bold flavor to baked goods as well as soups like pho.


Recently there has been some concern regarding cassia cinnamon (C. cassia, C. loureiroi, C. burmannii). This variety has a higher content of coumarin, which is a constituent that can thin the blood. Regularly ingesting more than 1 teaspoon of powder per day could pose a health risk to some individuals including those with liver problems, those taking anticoagulant medicines, or those about to undertake surgery.


Cinnamon powder or ground cinnamon is easily found at grocery stores, although in the U.S. and Canada this will most likely be cassia cinnamon as opposed to Ceylon cinnamon. Powdered Ceylon cinnamon can be found at herbal apothecaries and specialty spice stores. Ceylon cinnamon is easier to find in Europe and Mexico.


Cinnamon sticks or quills are dried strips of bark from the cinnamon tree. These are often used in decoctions like herbal chai or mulled wine or apple juice. Cassia cinnamon sticks have a single layer of thick bark, while Ceylon cinnamon sticks have several layers of thin bark.


Cinnamon chips are small pieces of cinnamon bark. You can buy cinnamon chips from apothecaries like Mountain Rose Herbs, or you can simply smash up cinnamon sticks into smaller pieces. These are a convenient way to add cinnamon to tea blends, especially when you want to use less than a whole cinnamon stick.


Cassia is an evergreen tree that grows to a height of 40 - 80 feet. It has thin, peeling bark and long, glossy, leathery leaves. Cassia produces small green flowers that develop into berries, each containing a single seed.


Cassia bark essential oil is produced from trees that are six to eight years old. Although this oil is not quite as aromatic as cinnamon essential oil, it owes its potent antimicrobial properties to a higher concentration of cinnamic aldehyde. This oil also has a high eugenol content, which makes it very irritating to the skin if applied without being properly diluted.


Cinnamon Bark (Cassia Cortex) is a popular spice. It is obtained from the inner bark of trees scientifically known as Cinnamomum.Cinnamon Bark typically has a yellow colour and a very warming and aromatic taste.


Description and usage notes:A recreation of the odour of cinnamon bark for use in perfumery, made by IFF. Intended to be used as a one for one replacement of cinnamon bark oil in perfume applications. Typical usage level is traces to less than 1%.


There are also some quotes from Bedoukian[3] where details of the chemistry of a material are significant and from Scent & Chemistry[4] the authors of which have taken an analytical approach to the art of perfumery that is unusual and very useful. Quotations have been included from the extremely useful teaching books by Calkin & Jellinek[5] and Curtis & Williams[6] and Surburg and Panten [7] as well.


A quick note about spellings: this website is primarily written in British English - it is after all written by an English Perfumer - however most of the authors mentioned here and many of the manufacturers were writing for American audiences and published using American English: where that is the case I have, as far as possible, preserved the spelling used in the source material. As a result there may be inconsistencies on any given page, but that seemed to me better than arbitrarily changing material in the process of quotation.


Cinnamon producers can only harvest the bark four years after a Cinnamon tree has been planted and matured. Once harvested, skilled workers begin the delicate process of stripping the outer skin to expose the inner bark and carefully peel away thin layers of cinnamon bark. These layers are then dried in the sun to curl. Once curled, layers are fitted and tied together to create a cinnamon stick and then further dried for a few days. This bark is then steam distilled to produce Cinnamon Bark essential oil. Broken, leftover pieces of bark are ground to make ground cinnamon.


On the other hand, Cinnamon Leaf essential oil and Cassia essential oil are produced from the leaves of their trees and require less labor to produce. Because of the high value placed on cinnamon bark and the labor-intensive process that goes into collecting it, Cinnamon Bark oil is more expensive than Cinnamon Leaf oil and Cassia oil.


Winners of BBC Good Food Show Producers Bursary Award:Awarded to outstanding producers of excellent British Speciality foods. Spice Kitchen also Featured on the BB1 Hairy Bikers show where they used Spice Kitchen spices to cook their favourite food.


Cassia is only the bark of a tropical evergreen laurel tree. It is almost identical to cinnamon and is sometimes referred to as Chinese Cinnamon. The two seasonings are interchangeable. Cassia is rougher and less subtle in flavor than cinnamon.


Royal Cinnamon is the species Cinnamomum loureiroi. It was historically called Saigon cinnamon, but most of what's exported as Saigon cinnamon these days is Cinnamomum cassia. They are different species, but they are often confused for one another, and it's worth noting that neither cinnamon grows anywhere near Saigon!


Our Royal Cinnamon comes from the mountains of Quang Nam in central Vietnam. This area was historically famous for spicy, sweet cinnamon, but in the last decade, the commodity market has shifted further north, where the prices are lower. Everyone told us that this area wasn't worth visiting and that their heirloom cinnamon variety wasn't being harvested anymore. We were very happy to discover that's not the case - the cinnamon here IS being harvested, and is incredible, probably the most intense we've ever tasted. 041b061a72


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