Cinnamon Cassia Organic – 100 gr

There are two commonly used types of cinnamon: Ceylon cinnamon (from Sri Lanka or Madagascar) and Cassia cinnamon (Cinnamomum cassia).
Cassia is the stronger and more intense variety, with a sharper, spicier taste. It is widely used in Asian cuisine and has a long-standing tradition in Traditional Chinese Medicine.
Cassia is especially suitable for those who enjoy a warming, spicy touch in dishes or herbal teas.

A word of caution: Cassia cinnamon naturally contains significantly more coumarin than Ceylon cinnamon.
Coumarin is a substance that can be harmful to the liver in large amounts. Therefore, the therapeutic use of high doses or prolonged intake is not recommended.

Health benefits of Cassia cinnamon

(In accordance with EU regulations on nutrition and health claims)

• Supports digestion
• Stimulates appetite
• Helps with bloating after meals
• Has a warming and stimulating effect on the body
• Can be used for cold constitution or early stages of a cold

Combining Cassia cinnamon

Cassia cinnamon pairs well with:

• Ginger, clove, and cardamom for a warming winter tea
• Fennel seed and anise seed for digestive support

Culinary uses of Cassia cinnamon

Cassia cinnamon is often used in Asian and Middle Eastern cuisine, where its bold flavor stands out in:

• Stews and curries
• Rice dishes such as pilaf or biryani
• Baked goods like speculoos or cinnamon rolls
• Hot beverages: simmer a cinnamon stick in coffee, mulled wine, or hot chocolate

Cassia has a firmer texture than Ceylon, making it ideal for long infusions in warm liquids.

Sustainable packaging

Our herbs are packaged in compostable, airtight, and resealable bags to preserve their flavor and aroma.
These pouches block sunlight, which helps maintain the quality and effectiveness of the herbs.
With this eco-friendly packaging, we aim to keep our ecological footprint as small as possible, without compromising freshness or aroma.

Please note

Cassia cinnamon contains more coumarin, a compound that can be harmful to the liver in high amounts.
We recommend moderate use, especially in cases of long-term or therapeutic consumption.

Not for medicinal use during pregnancy; culinary use in small amounts is allowed.

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