Description

Cassia Bark – 25g

Cassia bark comes from the inner bark of trees in the Cinnamomum cassia species. It delivers a warm, sweet, and strongly spicy flavour similar to cinnamon. Brewers and distillers use cassia for bold spice character and aromatic depth. It is one of the most common forms of “cinnamon” used in food and drinks.

Cassia is stronger and more pungent than true Ceylon cinnamon. It has a deeper, more robust flavour with a slightly woody edge.

Cassia Bark in Gin

Distillers use cassia bark to add warm spice complexity to Gin .

It pairs well with juniper, citrus peel, coriander, and root botanicals. During distillation, cassia releases sweet cinnamon and woody spice aromas. It helps build festive, spiced, or richer gin styles.

Cassia often appears in winter gins and contemporary craft botanical blends. It adds warmth without needing large quantities of other spice botanicals.

Cassia Bark in Beer

Brewers add cassia bark to create warming spice notes in beer. It is commonly used in stouts, porters, and winter ales. Cassia contributes strong cinnamon, sweet spice, and woody flavours. It pairs well with roasted malt, caramel, and chocolate notes.

Add cassia during the boil for balanced extraction and smooth integration. Late additions increase aroma intensity but require careful dosing control.

It also works well in spiced ales and festive seasonal beers.

Cassia Bark in Wine and Cider

Winemakers and cider makers use cassia for warm spiced character. It is widely used in mulled wine and spiced cider recipes.

Cassia enhances fruit sweetness with bold cinnamon-like spice notes. It works especially well with apple, pear, and dark fruit profiles.

Use sparingly, as cassia can quickly dominate delicate beverages.

How to Use Cassia Bark

Break bark into smaller pieces before use to improve extraction. Whole sticks provide slower, more controlled flavour release. Larger pieces give stronger aroma and faster infusion during boiling.

Add during boiling or steeping depending on desired intensity.
Boil additions produce smoother integration into the final beverage.
Infusion after fermentation gives stronger aromatic impact.

Flavour Strength and Usage Tips

Cassia is a high-intensity spice, so small amounts are best.

Overuse can create harsh, dry, or overly medicinal cinnamon notes.

It is significantly stronger than Ceylon cinnamon. Most brewing applications require less cassia than expected.

Fresh bark provides stronger aroma and better flavour balance. Stored cassia gradually loses volatile oils over time.

Cassia works best in rich, warming, and seasonal recipes.