Cassia comes from the bark of a tree of the laurel family, much like Cinnamon. While Cassia bark and Cinnamon are not the same, they are both produced by harvesting, drying, and fermenting the barks of their trees. Often referred to as Chinese Cinnamon, Cassia has a stronger flavour than Cinnamon. Cassia is mainly grown in China, Vietnam and Indonesia, with each country's produce varying in oil content and flavour. Flavour Profile Cassia bark from all three countries is sweet, aromatic, and pungent in flavour. Vietnamese cassia is the strongest in terms of flavour and oil content, followed by China which is sweeter than Indonesian Cassia, pretty similar to the Vietnam variety, but low in oil content. Chukde Advantage Chukde Cassia is fungus-free. Being a forest-grown product, Cassia is prone to fungal growth. We ensure there is no fungal growth. Chukde Cassia is high in natural oil. We clean and sort our Cassia without losing its natural oil content, giving you original spices with their full potential.
