Brazilian ground cassia is known for its deep, warm, and spicy aroma, offering a stronger and slightly peppery flavor compared to Ceylon cinnamon. Its fine and uniform texture allows easy incorporation into dry blends, doughs, beverages, and industrial formulations.
Cassia is recognized for its high content of cinnamaldehyde, which enhances aromatic stability even during long thermal processes such as baking, slow cooking, or pasteurization. This makes it an ideal ingredient for applications requiring a robust aromatic performance.
Suggested uses:
Industrial baking and pastry applications
Chai blends, flavored coffees, and hot beverages
Oatmeal, granola, cereals, and traditional porridges
Caramels, confectionery, and traditional sweets
Sauces, marinades, and spice rubs
Spice blends (pumpkin spice, masala, artisanal seasonings)
