Cassia cinnamon whole and ground, with or without bark (Cassia sticks bark)

Vietnamese Kassia cinnamon is grown in the Quảng Ngãi province in central Vietnam: the Saigon cinnamon sticks are gently dried, which is why they contain particularly many essential oils. Tastes pleasantly sweet and spicy with fruity notes. The Vietnamese Cassia cinnamon tastes slightly tart than Ceylon cinnamon with a strong aroma, without the addition of flavour enhancers and no artificial flavours Decorative spices: Christmas decoration, mulled wine spice for apple cinnamon mulled wine cooker homemade, decoration for punch, Christmas spice, preserving spice, for preserving, preserving and pickling. Perfect for baking: cinnamon stars, Christmas pastries, cinnamon rolls, cookies, banana bread, holiday bread and stollen. Its fragrance is reminiscent of Christmas and essential oil. Usage: Asian cuisine, Vietnamese cuisine, Indian cuisine, Malaysian cuisine, curry spice, soup seasoning, pho spice, curry powder, sweet dishes such as rice pudding, porridge and porridge