Cassia bark (both powdered and in whole or stick form) is used as a flavoring agent for confectionery, desserts, pastries, and meat; it is specified in many curry recipes, where Ceylon cinnamon is less suitable. Traditionally, the bark is stripped off the tree and dried in the shade. After drying, it is thinly sliced for use or ground into a powder. Essential oils made from the stripped bark have many uses, such as in health products, food and drinks. Cassia is sometimes added to Ceylon cinnamon but is a much thicker, coarser product. Cassia is sold as pieces of bark or as neat quills or sticks. Cassia sticks can be distinguished from Ceylon cinnamon sticks in this manner: Ceylon cinnamon sticks have many thin layers and can easily be made into powder using a coffee or spice grinder, whereas cassia sticks are extremely hard and are usually made up of one thick layer.

Cassia , although rare, are also occasionally used as a spice. They resemble cloves in appearance and have a mild, flowery cinnamon flavor. Cassia buds are primarily used in old-fashioned pickling recipes, marinades, and teas.
cassia/Cinnamon
Moisture : 13.5% max
Length : 40-45cm or as client's requirement
Thickness: 0.8mm-4 mm
Packaging: 10kgs/carton (or others)
Packaging: 10kgs/carton