Native to Burma, cassia is botanically-known as Cinnamomum aromaticum or Cinnamomum cassia. It is a member of the same family as true cinnamon, but it has a stronger flavor thus requiring less in volume in recipes. Cassia is usually a better choice for savory dishes, rather than sweets. 3% Volatile Oil.
Cassia cinnamon has a more intense and less fragrant aroma than zeylanicum (Ceylon) cinnamon. It is sweet, warm, pungent, and slightly astringent. Cassia nips the tongue and is more suited to spiced meats, stews, rice dishes, curries, pancake and waffle batters, cinnamon rolls, and flavored drinks.
16. oz. & 4.8 oz.