OUR SPICES

Five spices from the Idukki hills and Kerala’s Western Ghats: green cardamom, black pepper, cloves, cassia cinnamon and dried ginger. These are our core range — the spices we focus on and know best.

We can also source other spices on enquiry. If you need something beyond the five below, tell us the specification and we’ll explore it through our sourcing.

Every consignment ships with an independent certificate of analysis.
WARM & SWEET · CINNAMOMUM CASSIA

Cinnamon (Cassia)

Cassia bark in quill form — robust, sweet and higher in cinnamaldehyde than Ceylon.

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Cinnamon (Cassia)
ORIGIN & PROCESS

Bark & Quills

The bark is stripped from mature shoots and dried until it curls into a thick quill. Cassia is the stronger of the two cinnamons, which is why it is widely used in bakery and beverage manufacturing — it holds up to baking, works well in a blend, and gives the flavour most people know as cinnamon. Alongside cassia, we can source other cinnamon varieties, including Ceylon (Cinnamomum verum), to order.

TASTING NOTES

Flavour

Warm, sweet and woody, with a robust spice that carries through cooking.

SPECIFICATIONS

At a glance

Botanical name Cinnamomum cassia
Product type Cassia cinnamon
Varieties Cassia (standard); Ceylon to order
Origin India (others from regions of origin)
Formats Whole quills
Full specification — including coumarin level — is confirmed on the independent certificate of analysis provided with each consignment.
Stripping and Preparing Cassia Cinnamon Bark
Drying Cinnamon Quills
APPLICATIONS

Uses

Sweet bakery & pastry Cereal & granola Mulled drinks & chai Masala & five-spice Savoury slow-cooked dishes Dessert spice blends Retail quills
SOURCING ON DEMAND

Beyond our core range

The five spices above are our focus, not our limit. If you’re sourcing other spices from the region, send us the specification and we’ll explore it through our sourcing network.

Make an enquiry