Cassia Cinnamon Powder (Korintje)
Cassia is the dried inner bark of Cinnamomum Cassia. At harvest, the bark is stripped off and put in the sun, where it curls into the familiar form called "quills." Cinnamon in the ground form is used in baked dishes, with fruits, and in confections. Cassia is predominant in the spice blends of the East and Southeast Asia. Cinnamon is used in Moles, Garam Masala, and Berbere.
Cassia is the dried inner bark of Cinnamomum Cassia. At harvest, the bark is stripped off and put in the sun, where it curls into the familiar form called "quills." Cinnamon in the ground form is used in baked dishes, with fruits, and in confections. Cassia is predominant in the spice blends of the East and Southeast Asia. Cinnamon is used in Moles, Garam Masala, and Berbere.
If this product contains allergens they will be listed here.
If this product contains allergens they will be listed here.
Cassia Cinnamon Powder (Korintje)
Cassia is the dried inner bark of Cinnamomum Cassia. At harvest, the bark is stripped off and put in the sun, where it curls into the familiar form called "quills." Cinnamon in the ground form is used in baked dishes, with fruits, and in confections. Cassia is predominant in the spice blends of the East and Southeast Asia. Cinnamon is used in Moles, Garam Masala, and Berbere.
Cassia is the dried inner bark of Cinnamomum Cassia. At harvest, the bark is stripped off and put in the sun, where it curls into the familiar form called "quills." Cinnamon in the ground form is used in baked dishes, with fruits, and in confections. Cassia is predominant in the spice blends of the East and Southeast Asia. Cinnamon is used in Moles, Garam Masala, and Berbere.
If this product contains allergens they will be listed here.
If this product contains allergens they will be listed here.
Recipes Using Cassia Cinnamon Powder (Korintje)
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