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
Warning: Last items in stock!
Availability date: 10/31/2019
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
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.
Cinnamon cassia comes from the cinnamon tree of China.
There are 3 other varieties of cinnamon, also from Asian countries:
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:
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:
Did you know that? Cinnamon was imported from Asia to Europe in 1220.
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 :
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
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.
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
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
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.
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.
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.
Laurence H. published the 10/03/2020 following an order made on 27/02/2020
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
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
Nesime M. published the 22/12/2019 following an order made on 13/12/2019
Mélodie F. published the 19/12/2019 following an order made on 30/11/2019
Super produit je recommande merci beaucoup
Jean-Jacques V. published the 16/12/2019 following an order made on 07/12/2019
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.
Brigitte G. published the 04/12/2019 following an order made on 27/11/2019