Split Casia (cinnamon)

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Split Cassia (Cinnamon)

Split Cassia, often referred to as Cinnamon Bark, is the inner bark of the Cinnamomum cassia tree. Unlike the delicate Ceylon cinnamon, Cassia is stronger, darker, and more aromatic, making it ideal for both culinary and industrial applications. The term “split” refers to the process where thick cinnamon quills are broken into more manageable lengths for packaging and usage.

Widely used in spice blends, curries, baked goods, and herbal remedies, Split Cassia is a rich source of cinnamaldehyde — a compound with powerful antioxidant and anti-inflammatory properties. In Indian kitchens, it’s a staple in biryanis, gravies, and masalas.

Its robust flavor, long shelf life, and numerous health benefits make it one of the most traded spices globally.