🇮🇳 Indian Cassia
India Origin
Whole Bark
Indian Cinnamon Bark | Robust Cassia Sticks for Curries & Slow Cooking
The backbone of Indian cuisine. Indian cinnamon bark (cassia) delivers warm, robust flavor that holds up to long cooking times and bold spices. These thick, sturdy bark pieces are essential for biryani, curries, and any dish that needs cinnamon's warmth without delicacy.
Perfect for Curry
Biryani Essential
Slow Cook Ready
Bold Flavor
Flavor Profile
Cinnamomum cassia (Indian)
- Warm, robust, and slightly bitter
- Spicy with woody undertones
- Less sweet than Ceylon
- Holds up to long cooking
- Blends well with savory spices
Best For
- Curries and kormas
- Biryani and pulao rice
- Garam masala blends
- Chai and masala tea
- Slow-braised meat dishes
How to Use Indian Cinnamon Bark
- Biryani: Add 2-3 pieces to rice while layering for authentic flavor that infuses every grain
- Curries: Fry in oil at the start with cumin and cardamom to bloom the aromatics
- Garam masala: Toast and grind into your own spice blend for superior freshness
- Masala chai: Simmer with tea, ginger, and cardamom for warming Indian tea
- Braised meats: Add to lamb curry, goat stew, or any slow-cooked meat dish
- Dal: Include in the tempering (tadka) for aromatic lentil dishes
OriginIndia
SpeciesCinnamomum cassia
FormWhole Bark Pieces
CharacterRobust, Warm, Savory
Best ForIndian Cuisine, Curries
Classic Pairings
- Spice partners: Cumin, coriander, cardamom, cloves, bay leaves
- Proteins: Lamb, goat, chicken, beef, chickpeas
- Dishes: Biryani, korma, rogan josh, nihari, chai
- Cuisines: Indian, Pakistani, Bangladeshi, Middle Eastern
Cooking tip: For maximum flavor, fry cinnamon bark in hot oil for 30 seconds until fragrant before adding other ingredients. This "blooms" the essential oils and releases deeper flavor into your dish.
Indian Cassia vs. Ceylon
Indian cassia is thicker, harder, and more robust—built for savory cooking and long simmering. Ceylon is thin, delicate, and sweet—ideal for baking and refined dishes. For authentic Indian cuisine, cassia is the traditional choice.
