NTC SPICE INDONESIASpices - Cassia

bt_bb_section_bottom_section_coverage_image
https://ntc-spice.com/newsite/wp-content/uploads/2023/06/SquareFeatImage6.jpg

About Cassia

Cassia, also known as Cinnamon, is derived from the dried inner bark of the cassia tree. It can be harvested throughout the year and is often peeled of its outer skin layer. Indonesian Cassia, scientifically classified as CINNAMOMUM BURMANII, is alternatively referred to as Padang Cassia, Korintji Cassia, or Batavia Cassia. The latter name originates from the Dutch word for Jakarta, which was previously known as Batavia. Indonesian Cassia is now commonly referred to as Korintji Cassia due to its prevalence in the Korintji region. While Cassia can be found in various parts of the world, Indonesian Cassia, also known as Korintji Cassia/Cinnamon, has gained distinction globally due to its historical significance.

Indonesian Cassia is renowned for its intense fragrance and sweet, spicy flavor. These distinctive qualities have made it the most widely consumed cinnamon globally and account for the majority of imported cassia/cinnamon in the US. It is commonly found in grocery stores and is a staple in most American kitchens.

https://ntc-spice.com/newsite/wp-content/uploads/2023/06/SquareFeatImage9.jpg
https://ntc-spice.com/newsite/wp-content/uploads/2023/06/SquareSmallImage9.jpg
https://ntc-spice.com/newsite/wp-content/uploads/2023/06/SquareSmallImage8.jpg

Where Cassia can be found.

Cassia plantations in Indonesia are primarily located in two provinces: West Sumatera (including Bukittinggi, Batu Sangkar, and Payakumbuh) and the Jambi province around the Korintji mountains. While other regions like North Sumatera, Java, and Sulawesi also have Cassia plantations, the quality of Cassia from these areas differs significantly from that of West Sumatera and the Korintji region.

The Cassia from West Sumatera and Korintji has a unique aroma and taste that sets it apart from the others.

bt_bb_section_top_section_coverage_image