PRODUCTS

CASSIA

CRISTA offers you the most premium grade whole Cassia imported from the main producing centers in Southeast Asia. Our supplier base has been built over four decades of trust and our spices frequently sampled to pass American Spice Trade Association (ASTA) specifications for cleanliness.

Origin

Cassia and Cinnamon belong to the same botanical family (Cinnamomum Verum). Cassia is the dried bark of a species of a laurel tree native to Assam and Northern Burma. CRISTA Cassia has the highest volatile oil content and is highly aromatic with the strongest flavor.

Forms

Reddish brown rolled barks, as quills or ground.

How to Store

Store in an airtight container in a cool, dry place.

Taste

Sweet, strong flavor.

Crista Tips

Try cooking a stick of Cassia in hot oil; this will release the aroma due to the inherent volatile oil. Most Indian cooks use Cassia in curries and Biryanis.
SCIENTIFIC REMEDIES OF CASSIA:
  • Fighting altitude sickness
  • Decongestant
  • Maintaining long term blood sugar levels
  • Consumed in small quantities, it strengthens the heart
DID YOU KNOW?

Cassia has a sweeter taste than Pure Cinnamon. Pure Cinnamon is called True Cinnamon or Ceylon Cinnamon and is native to Sri Lanka.

CRISTA QUALITY CONTROL TIP:

Spices should ideally be stored between 10 and 15 degrees Celsius. Under ideal conditions, ground spices will keep for 1 year and whole spices for 2 years. Tightly close the container immediately after use and return it to a cold storage space as soon as possible.