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Cassia Cinnamon Powder

A quality cinnamon with a pronounced woody, liquorice and sweet taste. We appreciate its tangy and slightly spicy notes. An essential spice in oriental gastronomy. Perfect to sublimate your desserts and flavour your teas, herbal teas or chocolate

Cooking association : Red meat and poultry, citrus fruits, carrots, fruit desserts, chocolates, teas and infusions

Packaging : resealable bag - conservation of aromas

Origin - Plantations: Java Island and Florès - Indonesia

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  • One bag of 40g
  • 3 bags of 40g

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  • What is Cinnamon Cassia?

    Cinnamomum Cassia, better known as cinnamon cassia, is a spice that grows on the cinnamon tree, a tree that, as an adult, can reach 15m in height.

    Cinnamon cassia is in fact the inner layer of the bark of the cinnamon tree, which, as it dries, curls up on itself to give the cinnamon "sticks" as we know them.

    Cassia cinnamon is a member of the Lauraceae family. It is found in the wild forests of South Asia: Indonesia, India... With its evergreen foliage, it is recognizable by its typical and powerful smell of bark

    Cassia Cinnamon Harvest from Indonesia

    To harvest cassia cinnamon, it is important to wait until the stems of the cinnamon tree are full of sap. This is why cinnamon is harvested in the spring, during the period of heavy rains.

    The grower works the bark with a non-sharp blade. He makes circular gestures on the trunk to detach the bark from the tree.

    As it dries, the bark folds back on itself until it forms rolls. During this phase, the cinnamon develops its sweet aromas. To obtain powdered cinnamon, you have to wait until the rolls are dry before grinding them.

    David Vanille's choice:

    I have chosen to offer you cinnamon powder for its simplicity of use in cooking and its assertive aromas. Coming from the last harvests, it is of a rare quality.

    The different varieties of Cinnamon


    Cinnamon cassia comes from the cinnamon tree of China.

    There are 3 other varieties of cinnamon, also from Asian countries:

    • Vietnam: Cinnamon Loureiri
    • Sri Lanka: Ceylon cinnamon
    • Malaysia: Padang cinnamon

    Did you know that? Cinnamon cassia is the most widely grown variety. 90% of the world's cinnamon production is cassia cinnamon. 50% of this production comes from Indonesia.

    So as not to confuse it with Ceylon cinnamon from China, you should know that cassia cinnamon is distinguished by:

    • Its powerful taste
    • Its sticks are thick and hard (if you squeeze the Ceylon cinnamon sticks in your fingers, you will see that they are crumbly)
    • Its dark color
    • Its high coumarin content (this is one of the reasons why it is recommended not to exceed a daily consumption of 4 to 5 grams of cassia cinnamon per day)
    • Its price, more affordable

    The origins of Cinnamomum Cassia from Indonesia

    The origins of cassia cinnamon go back to antiquity. In China and various Asian countries, it has been cultivated since 2500 BC. Moreover, there are stories in which cinnamon holds an important place.

    It is said that:

    • In Egypt, it was used to embalm the dead.
    • In Sri Lanka, it was a protected spice that could only be harvested by a single caste, at the risk of being condemned to death: the Salagamas.
    • In Rome, it was rare and highly prized. Nero used it in large quantities in the hope of forgiveness for the murder of his wife Poppea.
    • In France, it was used in medieval cooking and notably in the recipe of the hypocras.

    Did you know that? Cinnamon was imported from Asia to Europe in 1220.

    Other uses of Cinnamon

    Cinnamon is one of the oldest spices. It is used in cooking, but also in aromatherapy. It also has many therapeutic virtues to fight against :

    • Fibre deficiencies
    • Fatigue
    • Overweight
    • Digestive problems
    • Blood circulation problems
    • Nausea
    • Diabetes
    • Urinary tract infections

    How to use cassia cinnamon powder in cooking?

    With its unmistakable taste, cinnamon cassia is distinguished by its presentation: in bark stick or powder. It is found in many savoury and sweet preparations. It is also very popular with lovers of "sweet and savoury" dishes.

    In oriental cuisine, it is often found in Maghreb recipes such as tagines, Moroccan salads or cinnamon-flavoured tea. Cinnamon powder seduces for its ease of use and its fine texture. It brings an intense taste without creating matter

    Our recipe ideas with powdered cassia cinnamon

    Would you like to discover the unique flavour of our cassia cinnamon powder in simple recipes? Here is a 3-course menu where fruits, vegetables and powdered cinnamon are the order of the day.

    The starter: Beet salad with cinnamon

    This fresh beet-based recipe is perfect to accompany a barbecue or to be served as a varied cold starter. Cut your beets into quarters and cook them until tender. Drain and place in a salad bowl. Add a dash of lemon, chives and sprinkle with powdered cinnamon. Serve chilled

    The dish: Cream of squash soup with cinnamon powder

    Cooked with a little cinnamon, squashes develop their woody taste. Choose a squash with a butternut character. Cut it into pieces. Blanch an onion in a buttered casserole, add a little celery, then brown your squash. Add water up to the height of the vegetables. Once cooked, mix. Brown pine nuts in a frying pan. Serve your soup hot with a tablespoon of pine nuts. Sprinkle lightly with powdered cinnamon. Serve with a good farmhouse bread

    Dessert: Apple Cinnamon Pie

    This apple dessert owes its taste to the presence of cinnamon. Make a puff pastry or shortcrust pastry according to your taste. Peel and slice your apples to make a compote. Cook them in a little water, add sugar and let them stew. Add half a teaspoon of powdered cinnamon to your compote. Pre-bake your dough, then take it out of the oven. Spread a good layer of compote. Cut two apples into slices or small pieces. Cover the pie with it. Add a little more cinnamon and put in the oven. Gourmets will appreciate it even more when eaten warm with a scoop of vanilla ice cream.

    How to store powdered cinnamon?

    Cinnamon cassia powder can be kept in an airtight container. Place the jar away from the light and in a cool, dry place. When stored in ideal conditions, ground cassia cinnamon keeps its powerful aromas for several years.

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    4.9 /5

    Based on 46 customer reviews

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    Sandrine C. published the 16/03/2020 following an order made on 05/03/2020


    Conforme à ce qu’est de la cannelle moulue. Regrettable qu’elle n’existe pas en bâtons.

    Did you find this helpful? Yes 0 No 0

    Laurence H. published the 10/03/2020 following an order made on 27/02/2020



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    Sandrine H. published the 23/02/2020 following an order made on 09/02/2020


    Une odeur à couper le souffle et qui réhausse agréablement mes desserts

    Did you find this helpful? Yes 1 No 0

    Magalie S. published the 27/12/2019 following an order made on 05/12/2019


    Très bonne épice ont sens bien le goût de la cannelle j’en met pas beaucoup

    Did you find this helpful? Yes 2 No 0

    Nesime M. published the 22/12/2019 following an order made on 13/12/2019



    Did you find this helpful? Yes 3 No 0

    Mélodie F. published the 19/12/2019 following an order made on 30/11/2019


    Super produit je recommande merci beaucoup

    Did you find this helpful? Yes 2 No 0

    Jean-Jacques V. published the 16/12/2019 following an order made on 07/12/2019


    gout excellent

    Did you find this helpful? Yes 1 No 0

    Arnaud I. published the 14/12/2019 following an order made on 01/12/2019


    Cannelle très parfumée. Parfaite tant dans les plats salés que sucrés.

    Did you find this helpful? Yes 1 No 0

    Brigitte G. published the 04/12/2019 following an order made on 27/11/2019



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    Raymonde B. published the 28/11/2019 following an order made on 22/11/2019


    N'a rien à voir avec les produits trouvés en grande surface

    Did you find this helpful? Yes 2 No 0

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