Cinnamon (Cassia and Sweet)
Cinnamon, derived from the bark of trees in the Lauraceae family, is a widely used spice valued for its sweet, warming flavor and aroma. Documented in Egyptian texts from 1700 BCE as an embalming component, it was traded extensively by Arab merchants to ancient Romans, Greeks, and Hebrews. Today, cinnamon enhances baked goods, beverages, confectioneries, and spice blends like garam masala, used in Indian, Middle Eastern, and North African cuisines. It is also incorporated into cosmetics and liqueurs. In traditional practices, including Ayurveda and Traditional Chinese Medicine (TCM), cinnamon is recognized as a warming herb that supports digestion and circulation. Our organic cinnamon powders, available as cassia and sweet (true) cinnamon, are suitable for cooking, encapsulation, tincturing, or infusions.
Cassia Cinnamon (Cinnamomum burmannii and Cinnamomum aromaticum)
Cassia cinnamon offers a deep, sweet, and robust flavor, ideal for baked goods, hot cereals, coffee, hot chocolate, and spice blends. It is also used in natural cosmetics, such as foundations and bronzers, for its aromatic qualities. Native to Indonesia (C. burmannii) and China (C. aromaticum), cassia has smooth branches, aromatic bark, and glossy green leaves. In TCM, cassia is used to support circulation and vitality, particularly in cold conditions. In Ayurveda, it is known as "twak" and supports respiratory, digestive, nervous, circulatory, urinary, and reproductive systems. Cassia buds, with an aroma similar to the bark, have been used since the Middle Ages in Europe, notably in spiced wines. The essential oil, distilled from leaves, twigs, and bark, flavors soft drinks, sauces, and liqueurs but requires caution due to skin-sensitizing properties. Available as organic powder, cassia retains its potency when stored properly, suitable for culinary and herbal uses.
Cassia cinnamon offers a deep, sweet, and robust flavor, ideal for baked goods, hot cereals, coffee, hot chocolate, and spice blends. It is also used in natural cosmetics, such as foundations and bronzers, for its aromatic qualities. Native to Indonesia (C. burmannii) and China (C. aromaticum), cassia has smooth branches, aromatic bark, and glossy green leaves. In TCM, cassia is used to support circulation and vitality, particularly in cold conditions. In Ayurveda, it is known as "twak" and supports respiratory, digestive, nervous, circulatory, urinary, and reproductive systems. Cassia buds, with an aroma similar to the bark, have been used since the Middle Ages in Europe, notably in spiced wines. The essential oil, distilled from leaves, twigs, and bark, flavors soft drinks, sauces, and liqueurs but requires caution due to skin-sensitizing properties. Available as organic powder, cassia retains its potency when stored properly, suitable for culinary and herbal uses.
Sweet Cinnamon (Cinnamomum verum)
Sweet cinnamon, also known as Ceylon or true cinnamon, has a soft, subtle, and delicate flavor, blending well with other spices to add depth to culinary recipes. Native to southern India and Sri Lanka, it grows as a small evergreen tree from sea level to nearly 3,000 feet and is cultivated in Madagascar and the Seychelles. In Ayurveda, it is called "twak" and is valued as a warming herb that supports circulation and digestion. Historically, it was a sought-after spice in 15th- and 16th-century Europe, becoming a common kitchen spice by the 17th century, and is used in dishes like Mexican chocolate, lamb, or stuffed eggplant. The essential oil, distilled from leaves, twigs, and bark, flavors soft drinks, baked goods, and liqueurs but must be used cautiously due to potential skin sensitivity. Available as organic powder, sweet cinnamon is ideal for encapsulation, tincturing, infusions, or spice blends, retaining its quality when stored properly.
Sweet cinnamon, also known as Ceylon or true cinnamon, has a soft, subtle, and delicate flavor, blending well with other spices to add depth to culinary recipes. Native to southern India and Sri Lanka, it grows as a small evergreen tree from sea level to nearly 3,000 feet and is cultivated in Madagascar and the Seychelles. In Ayurveda, it is called "twak" and is valued as a warming herb that supports circulation and digestion. Historically, it was a sought-after spice in 15th- and 16th-century Europe, becoming a common kitchen spice by the 17th century, and is used in dishes like Mexican chocolate, lamb, or stuffed eggplant. The essential oil, distilled from leaves, twigs, and bark, flavors soft drinks, baked goods, and liqueurs but must be used cautiously due to potential skin sensitivity. Available as organic powder, sweet cinnamon is ideal for encapsulation, tincturing, infusions, or spice blends, retaining its quality when stored properly.
Key Differences Between Cassia and Sweet Cinnamon
Cassia cinnamon (Cinnamomum burmannii and C. aromaticum) has a stronger, more intense flavor compared to the subtle, delicate taste of sweet cinnamon (Cinnamomum verum). Cassia bark is harder, thicker, rougher, and reddish in color, with sticks curling inward from both sides toward the center as they dry. Sweet cinnamon bark is tan, with many thin layers, offering a smoother texture. While both are used interchangeably in many culinary and traditional applications, cassia is more common in TCM due to its Chinese origin, while sweet cinnamon is preferred for its milder flavor in recipes requiring nuanced spicing. In the United States, both are labeled as "cinnamon" for seasoning purposes, despite their distinct taste and chemical profiles.Latin Name and Description
Cassia cinnamon (Cinnamomum burmannii and C. aromaticum) has a stronger, more intense flavor compared to the subtle, delicate taste of sweet cinnamon (Cinnamomum verum). Cassia bark is harder, thicker, rougher, and reddish in color, with sticks curling inward from both sides toward the center as they dry. Sweet cinnamon bark is tan, with many thin layers, offering a smoother texture. While both are used interchangeably in many culinary and traditional applications, cassia is more common in TCM due to its Chinese origin, while sweet cinnamon is preferred for its milder flavor in recipes requiring nuanced spicing. In the United States, both are labeled as "cinnamon" for seasoning purposes, despite their distinct taste and chemical profiles.Latin Name and Description
- Cinnamomum burmannii (Cassia): A tree native to Indonesia with smooth branches, aromatic bark, and glossy green leaves, its bark is ground into a robust, sweet-spicy powder.
- Cinnamomum aromaticum (Cassia): Native to southern China, this tree’s bark provides a deep, warming flavor used widely in culinary and traditional practices.
- Cinnamomum verum (Sweet Cinnamon): A small evergreen tree native to southern India and Sri Lanka, its bark yields a subtle, delicate powder prized for culinary versatility.
Sweet Cinnamon Precautions
No known precautions. We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.
No known precautions. We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.
Cassia Cinnamon Precautions
Not for use in pregnancy except under the supervision of a qualified healthcare practitioner. We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.
This information has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.
