Cassia Cinnamon from Sulawesi Organic

This organic cassia cinnamon grows wild on the island of Sulawesi. Its scent is very powerful and peppery. Its tangy and spicy notes breathe new life into memories of childhood gingerbread.

Any ideas for using cassia?

Much less expensive than Ceylon cinnamon, cassia cinnamon is also less volatile and therefore better suited to cooking.

Whole, it is added to stews and to Middle Eastern or Asian cuisine. (China, Laos, Vietnam). In powder form, it is used in the composition of different spice mixes, sometimes added to “real” cinnamon.

Sulawesi cassia cinnamon is distinguished by a more lemony and peppery scent. It is the ideal cinnamon for broths such as pho or sop saudara.

All cinnamons are wonderful when paired with apples and pears, and this one is no exception. Added to candied quince, its lemony notes become a precious ally to enhance the floral scent of the fruit.