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.

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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

   

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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

   

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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.  

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Sustainable packaging

Our herbs are packaged in resealable pouches that protect against light, air, and moisture, helping to preserve their aroma, quality, and properties as well as possible. The pouches are made of paper with a compostable protective layer and are industrially compostable. In many municipalities, they can be disposed of with organic waste. Home composting is also possible, although it may take a bit longer (about 1–2 years). More information about our packaging choice.  

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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.   Disclaimer