About Cassia

Cassia is taken from a dried inner bark of cassia tree, peeled of its outer skin layer and can be harvested all year around.  Cassia is also known as Cinnamon.   The name Cinnamon is used interchangeable with Cassia because of its similar properties.  Indonesian Cassia is classified under its botanical name: CINNAMOMUM BURMANII, also knows, as Padang Cassia, or Korintji Cassia, or it is also being called Batavia Cassia.  Batavia Cassia is an old name of Jakarta from it's Dutch original word.  What people used to call Batavia Cassia is now being called Indonesian Cassia.  However, nowadays, most people refer Indonesian Cassia as Korintji Cassia because Indonesian Cassia is mainly found in the Korintji area.  Although Cassia can be found in many different parts of the world, but the historical fact has proven that Indonesian Cassia also known as Korintji Cassia/Cinnamon has become a distinguish cinnamon to the world.

Indonesian Cassia is famous for its strong smell, sweet and spicy in taste.  These characteristics made Indonesian Cassia the highest consuming cinnamon all over the world.  It is accounted for most of the cassia/cinnamon imported into the US.   It is also the commonly available cinnamon that you would see in grocery store and you would find in most American kitchens.

 

Where can we find the Cassia?

In general, cassia plantations in Indonesia are  mostly found in two provinces which are West Sumatera area such as Bukittinggi, Batu Sangkar, Payakumbuh and Jambi province , around Korintji mountains.   Other areas such as North Sumatera, Java and Sulawesi also have Cassia plantations, however the Cassia quality from these area are completely different from that of West Sumatera and Korintji area. West Sumatera and Korintji Cassia have a distinguish aroma and taste that other areas can not match.

Cassia seed for new planting

Cassia seed after 30 days caltivation

40 years Healthy Cassia Tree

40 years healthy Cassia tree – no smell from the tree