Ground Cinnamon (Cassia)

Ground cassia cinnamon is the finely milled bark of Cinnamomum spp. known as cassia. It brings a warm, sweet-spicy depth to both sweet and savory dishes, from baked goods and fruit desserts to stews, curries and spice rubs.

• Common name: Cinnamon (cassia), ground
• Botany: Cinnamomum cassia (syn. C. aromaticum) • Family: Lauraceae
• Origin/Provenance: Culinary use across East & Southeast Asia; widely used worldwide
• Form: ground powder (from dried bark)
• Profile: robust cinnamon warmth, sweet and slightly woody

Flavor & Aroma

Sweet, warm and woody with a lingering, full-bodied spice note. Cassia is bolder than delicate Ceylon cinnamon, making it ideal where a pronounced cinnamon character is desired.

Culinary Uses & Pairings

Perfect for apple pies, cookies, cakes, granola, porridges and hot drinks; excellent in stews, chili, tagines and barbecue rubs. Pairs well with clove, nutmeg, ginger, cardamom, star anise, vanilla, citrus peel, cocoa and coffee.

How to Use

• Bloom: stir the powder into warm butter or oil for 10–20 s to release aroma before adding liquids.
• Infuse: whisk into warm milk, cream, syrups or stewing liquids; simmer gently.
• Finish: sprinkle lightly over fruit, oatmeal or beverages just before serving.

Dosage & Tips

• Baking: 1/2–1 tsp per 250 g (9 oz) flour.
• Stews/sauces: 1/4–1/2 tsp per 500 ml (2 cups) base.
• Rubs: 1/2 tsp per 250 g (9 oz) meat or veg mix.
• Avoid scorching: add to warm fat or liquids, not to a very hot dry pan.

Cassia vs. Ceylon (Culinary Note)

Cassia is stronger, sweeter and more assertive—great for bold desserts and hearty dishes. Ceylon cinnamon is lighter and more citrus-floral, suited to delicate pastries and creams.

Ingredients & Allergens

Ingredients: Cinnamon (cassia) powder (Cinnamomum spp.).

Allergens: none mandatory in EN labeling for this single ingredient.

Storage & Shelf Life

Store airtight, cool, dry and away from light. Use within 12–18 months for best aroma; keep the container tightly closed to prevent clumping and aroma loss.

Related Entries

• Cinnamon (Ceylon)
• Clove
• Cardamom

FAQ

Can I replace sticks with ground cinnamon?
Yes. Ground disperses faster; start with about 1/2 tsp ground per stick, then adjust to taste.

Why does my cinnamon taste bitter?
Overheating can scorch the powder. Bloom gently in fat or add to liquids instead of a very hot dry pan.

Which should I choose: cassia or Ceylon?
Choose cassia for bold warmth (pies, cookies, stews) and Ceylon for lighter, citrus-floral notes in delicate desserts.

Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Image: serving suggestion.