Cassia Bark Chopped - 1KG

Aromatic Cassia Bark - botanicals for home brewers and distillers

Considered one of the 50 fundamental herbs in Chinese medicine, Cassia is often used as an alternative to cinnamon in the same family and genus.  This often leads to confusion between the two botanicals in taste and texture.  Cassia bark adds a strong cinnamon-style flavour with an extra peppery punch.

About Cassia Bark

The evergreen trees from which cassia bark is stripped originated in southern China and have been widely cultivated across Asia. The trees produce long, beautiful leaves and buds that resemble cloves in appearance. Cassia is a relative of the true cinnamon of Sri Lanka and is often mis-sold as "cinnamon" in North America (especially in powder form).

For those seeking out a food with strong cassia bark flavour to compare, Big Red chewing gum is the perfect example. According to modern studies, the smell of cinnamon increases cognitive processes, so if you want to remember the following, grab a handful and do great inhaling. The use of cinnamon dates to at least 2700 B.C. It was adopted as a treatment for fever and menstrual problems by Chinese herbalists and was even present in the time of the pharaohs, where it was used as part of the mummification process.

While cassia bark emits a fiery scent, it's a little sweeter than cinnamon. Gin makers use both spices quite commonly, though they are used sparingly. As a botanical, it lends a complex base note and a certain feeling of familiarity. Its hot and spicy smell conjures images of exotic markets and far-flung destinations, but it has an earthy tone and a sweet finish reminiscent of liquorice. Typically, the flavour is more noticeable towards the finish when tasting gin than on the aroma.