cinnamon chips

cassia
chips
4.9
based on 51 reviews
try me sample
0.14 oz
75¢
pinch jar
1.2 oz
$6
refill
1.2 oz
$5
large refill
6 oz
$18
view packaging
VARIANTS
chips - cassia
2 3/4" quills - cassia
ground - cassia
bark pieces
Cassia cinnamon is harvested from the inner bark of the Cinnamomum cassia tree. Though cinnamon can generally be harvested at any time, there are two main harvest seasons, in the spring and fall after a heavy rain. The stems are processed immediately after harvesting while inner bark is still wet. As the bark dries both ends curl inward to create a scroll shape.

These chopped pieces of cassia cinnamon are ideal for infusions. The pieces have a spicy warmth, along with a familiar sweetness. The spice's high level of essential oils make it pungent and potent. Use them for your homemade mulling spice, chai tea blends, or pickling spice mixes. Use a slotted spoon to remove before serving.
QUICK INFO
cinnamon chips , chips
PLANT PART
inner bark
PROCESSING / FORM
chips
BOTANICAL NAME
Cinnamomum cassia
VOLUME
1.5 oz (43 g) per 1/2 cup
ORIGIN
Vietnam
BOTANICAL NAME
Cinnamomum cassia
AKA
cassia cinnamon
cassia
Most forms of cassia cinnamon are harvested from the inner bark of Cinnamomum cassia, an evergreen tree species.

Harvesting is done twice a year after a heavy rain from mature trees. Branches are chopped, and sometimes entire trees felled; this process (called coppicing) will allow new shoots to sprout from the stump for a few generations thus ensuring future crops. In Indonesia this is often a second income for local farmers.

The outer bark is peeled away to reveal the aromatic inner bark below. Sometimes the branch is beaten with a mallet to loosen bark layers first. The inner bark is processed immediately after harvesting while it is still wet and pliable. It naturally curls as it dries into sticks called quills.
CONFUSIONS

A collection of cassias
Broadly speaking there are two types of cinnamon that we use in America: Ceylon cinnamon and cassia cinnamon. The most common is cassia, which itself can be divided into three different kinds depending on origin: Korintje from Indonesia (Cinnamomum burmannii), Saigon from Vietnam (Cinnamomum loureiroi), and somewhat confusingly, cassia from China (Cinnamomum cassia). These three are largely similar enough in taste and aroma that they have been roughly grouped under the name cassia.

Also known as
It's worth noting, that matters are further confused as these three cassias might go by different common name monikers; Korintje can be called Indonesian cinnamon, Saigon can be called Vietnamese cinnamon or Vietnamese cassia; and cassia can be called Chinese cinnamon.

Cinnamon truths
The other main type of cinnamon is Cinnamomum verum called Ceylon cinnamon, true cinnamon, or sometimes Mexican cinnamon. It is what is primarily sold in Europe and in Mexico (as canela) for cinnamon. It is more a more subtle and will yield a different taste if substituted. It is more expensive than the cassia types and is marked for having a very low coumarin content.

USAGE HINT

Though many cooks will purchase whole forms of a spice and grind them at home just before use, cinnamon chips can thwart this quest for on-demand full-flavored freshness. The inner bark of cassia from which these chips are produced is incredibly rigid; these chips may prove too challenging to grind.

QUICK FACT

Cassia cinnamon's pungent taste and scent come from cinnamaldehyde in its essential oil, but the cinnamon also includes roughly 80 aromatic compounds including eugenol which is also found in the essential oils of allspice, cloves, and nutmeg.

 
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REVIEWS (51)