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Cassia (Cinnamomum aromaticum, Chinese cinnamon) is an evergreen tree native to Southwest Asia. Its name comes from "sweet wood." Cassia is cultivated for its aromatic bark. Cassia bark, sold in strips or ground form, or as an essential oil, is used to flavor food. Today Cassia is produced mainly in China and Vietnam.
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More About Cassia Oil
Cassia is in the Cinnamon genus. It has a less delicate flavor than Ceylon cinnamon, which is considered "true" cinnamon. The flavor is so close that in many places, including the U.S., cassia is sold under the kitchen name cinnamon.
Cassia has been used as a spice and medicinally for thousands of years. It is referenced in the Old Testament to anoint the Ark of the Covenant. Cassia is used in traditional Chinese medicine for treatment of the digestive system and as a stimulant.