Cassia Sticks

Cassia sticks are often regarded as the hardier version of cinnamon while still providing similar characteristics to cinnamon.

Cinnamomum cassia, the plant from which Cassia Sticks come from. Is a species of plant from the same family as 'true' cinnamon however they both have slightly different characteristics. Cassia provides a more bitter, earthy finish. Cassia will also add a cinnamon note to the final product with a mild cinnamon sweetness.

Cassia can also be used when brewing beers. Styles such as dessert stouts, milk stouts or spiced ales work very well with this spice. In particular a cassia spiced milk stout comes out tasting like donuts and coffee! Ginger beer also does very well with spices, add the spices halfway through fermentation for a complex finish.

Dosage:

Cassia can be quiet overpowering if used in high doses. To add a mild balanced flavour  use 1 - 4 grams per litre. We recommend startling lower and titrating up if the flavour is not pronounced enough.

In beers with a lot of character such as a milk stout or dessert stout add 20 - 30 grams and soak in secondary until desired flavour is achieved. In beers with a milder flavour use 10 - 20 grams and also soak after fermentation until desired flavour is achieved. Ensure the bark is boiled or soaked in vodka to sanitise before adding to secondary.

Storage:

Our Cassia Bark is packed into resealable foil bags to eliminate UV damage, ensure they are kept sealed and so you can reseal these bags after opening. We recommend refrigerating after opening and using the within two years of opening. Try to keep these  out of a moist environment too.